Heart-Healthy Aloo Chaat
Discover a fresh twist on a traditional street food favorite with this Heart-Healthy Aloo Chaat recipe—an irresistible blend of roasted baby potatoes, creamy low-fat yogurt dressing, and a tangy date-tamarind chutney. Packed with bold Indian spices like cumin, coriander, and chaat masala, this dish offers all the vibrant flavors of classic aloo chaat while prioritizing heart-healthy ingredients. The use of olive oil for roasting and the addition of pomegranate seeds bring a wholesome touch, while fresh mint and coriander provide bursts of flavor in every bite. Perfect as a light snack or appetizer, this oven-roasted version is both guilt-free and utterly delicious. Serve warm and experience wholesome street food in its healthiest form! Keywords: Heart-Healthy Aloo Chaat, roasted potatoes, Indian street food, healthy chaat recipe, low-fat yogurt dressing.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Baby potatoes
- 2 tablespoons Olive oil
- 0.5 teaspoon Sea salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 2 tablespoons Lemon juice
- 150 grams Low-fat yogurt
- 3 tablespoons Date-tamarind chutney
- 2 tablespoons Fresh coriander leaves
- 50 grams Pomegranate seeds
- 1 tablespoon Mint leaves
- 1 teaspoon Chaat masala
Instructions
Preheat your oven to 200°C (392°F).
Wash and scrub the baby potatoes thoroughly, then cut them in half.
In a large mixing bowl, combine potato halves with olive oil, sea salt, ground black pepper, cumin powder, and coriander powder. Toss well to coat the potatoes evenly.
Spread the potatoes on a baking sheet lined with parchment paper. Roast them in the preheated oven for about 25-30 minutes, or until the potatoes are golden brown and crisp on the outside, tossing halfway through for even cooking.
While the potatoes are roasting, prepare the dressing by whisking together low-fat yogurt, lemon juice, red chili powder, and half the chaat masala in a small bowl. Adjust salt to your taste if necessary.
Once the potatoes are done roasting, allow them to cool slightly. Transfer them to a large serving bowl.
Drizzle the yogurt dressing over the roasted potatoes, followed by date-tamarind chutney.
Sprinkle the remaining chaat masala over the chaat.
Garnish with chopped fresh coriander leaves, mint leaves, and pomegranate seeds for added freshness and crunch.
Serve warm and enjoy this heart-healthy alternative to classic aloo chaat!
Nutrition Facts
Calories |
877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 1632 mg | 71% | |
| Total Carbohydrate | 134.2 g | 49% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 37.4 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 467 mg | 36% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2944 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
