Soya Moong ki Chaat

Soya Moong ki Chaat
The chaat just got healthy with this recipe. Sit back and enjoy.
Chef Ranveer Brar Soya Moong ki Chaat Recipe

- Indian


- 1

Cooking Time

-15-17 Min


- snacks


- Easy

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.
  2. 2

    Add cumin seeds finely chopped ginger, chopped onions, chopped green chillies, turmeric powder, red chilli powder and salt.
  3. 3

    Add boiled and ground soya nuggets, spouted green moong, chopped coriander, lemon zest and lemon juice.
  4. 4

    Mix them well and transfer the mixture into a bowl.
  5. 5

    Keep the mixture in the refrigerator and allow it to cool for 10 15 minutes.
  6. 6

    For the dough: In a mixing bowl, add refined flour, fennel seeds, oil, salt and water.
  7. 7

    Knead it well to form a dough.
  8. 8

    Allow it to rest for 10 minutes.
  9. 9

    For soya moong Ki chaat: Once the dough is ready, make small dough balls from the dough.
  10. 10

    Roll the small dough balls into a thin sheet.
  11. 11

    With the help of a ring mould, cut this thin sheet into circles.
  12. 12

    Then, wet the edges with water.
  13. 13

    Stuff the prepared filling and seal the edges.
  14. 14

    Heat oil in a pan.
  15. 15

    Shallow fry the prepared soya moong gujiyas.
  16. 16

    For the plating: In a small glass, make layers of tamarind chutney and curd.
  17. 17

    Garnish the glass with stock of spring onions.
  18. 18

    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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