———————FOR THE BREAD CROUTON LAYER———————
4 sl Bread
Oil for deep frying
Salt to taste
1/2 ts Chilli powder; (2 g)
FOR THE MINT SAUCE
2 Sprigs mint leaves
2 Sprigs coriander leaves
2 Green chillies
1/2 ts Cumin powder; (2 g)
1/4 ts Salt; (1 g)
1/2 c Fresh curd; (120 ml)
-FOR THE SPROUT LAYER-
1/2 c Sprouted moong; boiled (100
-g)
1/2 c Sprouted chana; boiled (100
-g)
1 tb Oil; (15 ml)
Salt to taste
-FOR THE TOPPING-
1 c Fresh curd; beaten (240 ml)
1 tb Chaat masala powder; (15 g)
15 g Coriander leaves; chopped
CUT each bread slice into nine cubes. Deep fry in hot oil till golden
brown. Sprinkle salt and chilli powder over the croutons. Heat oil in
a pan and fry the moong sprouts and chana sprouts lightly. Add salt
to taste.
To prepare the mint sauce: Grind the mint leaves, coriander leaves,
green chillies, cummin powder and salt to a paste. Mix in the curd.
To assemble the salad: Put the masala bread croutons in a deep dish.
Spread the mint sauce over. Cover with sprouts. Pour the beaten fresh
curd over. Sprinkle chaat masala powder and coriander leaves. Serve
immediately.
Yields
4 servings