Recipe - Bread Croutons And Sprout Salad

FOR THE BREAD CROUTON LAYER
4 sl Bread
Oil for deep frying
Salt to taste
One half teaspoon Chilli powder; (2 g)

FOR THE MINT SAUCE
2 Sprigs mint leaves
2 Sprigs coriander leaves
2 Green chillies
One half teaspoon Cumin powder; (2 g)
One fourth teaspoon Salt; (1 g)
One half cup Fresh curd; (120 ml)

FOR THE SPROUT LAYER
One half cup Sprouted moong; boiled (100
g)
One half cup Sprouted chana; boiled (100
g)
1 tablespoon Oil; (15 ml)
Salt to taste

FOR THE TOPPING
1 cup Fresh curd; beaten (240 ml)
1 tablespoon 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.

Converted by MC_Buster.

NOTES : Mixed sprouts served on a bed of croutons and topped with
curd and mint sauce

Converted by MM_Buster v2.0l.