If using raw dry sprouts, steam or boil pre-sprouted mung/chickpea sprouts for 2–3 minutes until just tender, then immediately drain and cool. If using fresh ready-to-eat sprouts, rinse well and drain thoroughly.

Place the drained sprouts in a medium mixing bowl. Add 1/2 tsp salt and 1 tablespoon lemon juice, toss gently to combine, and set aside to marinate while you prepare other components (5–10 minutes).

Vegetables & Herbs

Finely chop the red onion, tomato, cucumber (if using), green chilies, and cilantro. Keep the vegetables small so they mix evenly with the sprouts and crunch.

Add the chopped vegetables and cilantro to the bowl with marinated sprouts. Toss gently to combine, taking care not to bruise the sprouts.

Chutneys & Seasoning

Add 2 tablespoons tamarind chutney and 1 tablespoon green chutney to the sprout-vegetable mixture. Sprinkle chaat masala (3/4 tsp), red chili powder (1/4 tsp), and roasted cumin powder (1/2 tsp) evenly over the mixture.

Taste and adjust: add more lemon juice, salt, or chutneys as needed. The overall balance should be tangy, slightly sweet (from tamarind), mildly spicy, and savory.

Gently toss everything together until well coated, being careful not to crush the sprouts. This should take about 1–2 minutes.

Crunch & Toppings

Fold in the roasted peanuts and puffed rice (if using). Add about half of the sev (approx. 1/2 of the quantity) into the mixture and gently toss. Reserve the remaining sev to sprinkle on top at serving time so it stays crisp.

Divide the bhel into 3–4 serving bowls. Immediately sprinkle the reserved sev on top of each bowl, and garnish with additional cilantro and a small drizzle of tamarind or green chutney if desired.

Serve immediately to preserve the crunchy texture. If you must hold the bhel for a short time (5–10 minutes), keep the sev separate and add it only just before serving.