Low Carb Aloo Chaat
Discover the vibrant flavors of this Low Carb Aloo Chaat, a delightful twist on the classic Indian street food favorite. In this guilt-free version, tender roasted turnips replace traditional potatoes, delivering the same satisfying texture with fewer carbs. Seasoned with warm spices like cumin, chili powder, and chaat masala, each bite is a burst of tangy, savory goodness. Fresh ingredients like pomegranate seeds, roasted peanuts, diced green chili, and a creamy Greek yogurt sauce add layers of crunch, sweetness, and richness, while a garnish of mint and cilantro gives it a refreshing finish. Ready in just 35 minutes, this high-protein, low-carb snack or appetizer is perfect for sharing—and even better guilt-free!
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Recipe Information
Ingredients
- 2 medium, peeled and diced turnips
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 1 teaspoon chaat masala
- 1 teaspoon black salt
- 2 tablespoons fresh lemon juice
- 2 tablespoons, chopped fresh cilantro
- 1 small, finely chopped green chili
- 0.25 cup roasted peanuts
- 0.5 cup pomegranate seeds
- 0.5 cup plain Greek yogurt
- 1 tablespoon, chopped fresh mint leaves
- 0.25 teaspoon or to taste salt
Instructions
Preheat the oven to 400°F (200°C).
Peel and dice the turnips into small cubes, similar in size to traditional potato cubes for chaat.
Place the diced turnips in a bowl, add 2 tablespoons of olive oil, ground cumin, chili powder, black salt, and regular salt. Toss well to coat.
Spread the seasoned turnips on a baking sheet lined with parchment paper.
Roast the turnips in the preheated oven for 20 minutes, stirring halfway through, until they are golden brown and tender.
While the turnips are roasting, prepare the yogurt sauce by mixing Greek yogurt with 1 tablespoon of lemon juice and a pinch of salt. Stir until smooth and set aside.
Once the turnips are roasted, let them cool slightly before assembling the chaat.
In a mixing bowl, combine the roasted turnips, chopped cilantro, green chili, roasted peanuts, and pomegranate seeds.
Drizzle the remaining 1 tablespoon of olive oil, the remaining lemon juice, and the chaat masala over the mixture. Toss gently to combine.
Transfer the mixture to a serving platter or plates.
Top with dollops of the prepared yogurt sauce.
Garnish with fresh mint leaves before serving.
Serve immediately to enjoy the fresh flavors and textures.
Nutrition Facts
Calories |
872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 3013 mg | 131% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 28.9 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1348 mg | 29% | |
*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.
