Bhakarwadi chaat 1 cup mini bhakarwadis ½ cup bean (moong) sprouts 2 medium sized potatoes (boiled and finely chopped) 1 large sized onion (finely chopped) A few sprigs of fresh coriander leaves (finely chopped) 1 cup yogurt (whisked and chilled) 2 tbsp green chutney 3 tbsp sweet tamarind chutney 1 tsp chaat masala ¼ tsp red chilli powder 1 tsp cumin powder ¼ cup nylon sev Salt to taste Cook moong sprouts in one and a half cups of salted boiling water for two to three minutes. Drain, refresh and set aside. To prepare the chaat, arrange the bhakarwadis in a large serving plate, top it with alternate layers of moong sprouts, potatoes, onion and yogurt. Drizzle green and sweet tamarind chutneys. Sprinkle the chaat masala, red chilli powder, cumin powder and nylon sev. Garnish with coriander leaves and serve immediately.