Recipe for Bread Croutons and Sprout Salad 
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Yield:
4 servings
Ingredients:
Amount Ingredient
FOR THE BREAD CROUTON LAYER ----------------
4 slc Bread
Oil for deep frying
Salt to taste
1/2 tsp Chilli powder, (2 g)
----------------- FOR THE MINT SAUCE ----------------
2 sprg mint leaves
2 sprg coriander leaves
2 x Green chillies
1/2 tsp Cumin powder, (2 g)
1/4 tsp Salt, (1 g)
1/2 cup Fresh curd, (120 ml)
----------------- FOR THE SPROUT LAYER ----------------
1/2 cup Sprouted moong, boiled (100 g)
1/2 cup Sprouted chana, boiled (100 g)
1 tbl Oil, (15 ml)
Salt to taste
----------------- FOR THE TOPPING ----------------
1 cup Fresh curd, beaten (240 ml)
1 tbl Chaat masala powder, (15 g)
Instructions:
Instructions: 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.

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

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