Combine the puffed rice, chickpea flour noodles, fried lentils and peanuts in a large bowl. Stir in the mung bean sprouts, cilantro, coriander leaves, coconut, ginger, tomato, cucumber and onions 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.