Soya Moong Ki Chaat

The chaat just got healthy with this recipe. Sit back and enjoy.
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Cooking Time

15-17 Min

Meal Type


Preparation Time

10-12 Min




  • 1 tsp oil
  • 1/2 cumin seeds
  • 2 tbsp finely chopped ginger
  • 1/4 cup chopped onion
  • 1 tsp chopped green chillies
  • 1 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp coriander powder
  • salt
  • 1 cup boiled and ground soya nuggets
  • 1/2 sprouted green moong
  • 2 tbsp chopped coriander
  • 1 tsp lemon zest
  • 1 1/2 tbsp lemon juice
  • 1/2 cup refined flour
  • salt
  • 1/2 tsp fennel seeds
  • water
  • 2 tbsp oil
  • 1 cup sweetened curd


  1. 1

    Heat oil in a pan. Add cumin seeds finely chopped ginger, chopped onions, chopped green chillies, turmeric powder, red chilli powder and salt.
  2. 2

    Add boiled and ground soya nuggets, spouted green moong, chopped coriander, lemon zest and lemon juice. Mix them well and transfer the mixture into a bowl.
  3. 3

    Keep the mixture in the refrigerator and allow it to cool for 10 to 15 minutes.
  4. 4

    For the dough: In a mixing bowl, add refined flour, fennel seeds, oil, salt and water. Knead it well to form a dough. Allow it to rest for 10 minutes.
  5. 5

    For soya moong Ki chaat: Once the dough is ready, make small dough balls from the dough.
  6. 6

    Roll the small dough balls into a thin sheet.
  7. 7

    With the help of a ring mould, cut this thin sheet into circles. Then, wet the edges with water.
  8. 8

    Stuff the prepared filling and seal the edges.
  9. 9

    Heat oil in a pan. Shallow fry the prepared soya moong gujiyas.
  10. 10

    For the plating: In a small glass, make layers of tamarind chutney and curd.
  11. 11

    Garnish the glass with stock of spring onions.
  12. 12

    Place the prepared soya moong dumplings onto a plate and garnish the plate with mint leaves, coriander leaves and tamarind chutney.

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