Combine the puffed rice, chickpea
, fried lentils and peanuts in a large bowl. Stir in the mung bean sprouts
, cilantro, coriander
, ginger, tomato, cucumber
to combine. Add the tamarind
sauce, lime juice, mustard oil, chaat masala and garam masala
and mix well.
Serve in a bowl or a cone made from newspaper. Eat with a spoon.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.