Low Sodium Aloo Chaat
Elevate your snack game with this irresistible Low Sodium Aloo Chaat — a vibrant, zesty twist on the classic Indian street food. Packed with crispy golden potatoes, aromatic cumin, and a medley of bold yet balanced spices, this recipe delivers mouthwatering flavor without relying heavily on salt. The addition of fresh pomegranate seeds, creamy yogurt, and a splash of tangy lemon juice creates a symphony of textures and tastes, while freshly chopped green chilies add just the right amount of heat. Perfect as a warm salad, appetizer, or light snack, this healthy and satisfying dish comes together in 40 minutes and is sure to be a crowd-pleaser. Ideal for those seeking low-sodium options, it's a guilt-free indulgence that doesn't skimp on flavor.
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Recipe Information
Ingredients
- 4 medium potatoes
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 0.25 teaspoon asafoetida (hing)
- 1 teaspoon coriander powder
- 0.5 teaspoon chili powder
- 0.25 teaspoon black salt (optional)
- 2 tablespoons lemon juice
- 0.25 cup fresh coriander leaves
- 0.5 cup pomegranate seeds
- 2 small green chilies, finely chopped
- 0.25 cup yogurt
Instructions
Peel and cube the potatoes into 1-inch pieces.
Boil the potato cubes in water until just tender but not mushy, about 10 minutes. Drain and set aside to cool.
In a large saucepan, heat the olive oil over medium heat.
Add the cumin seeds and allow them to sizzle and crackle for about 30 seconds.
Sprinkle in the asafoetida, coriander powder, and chili powder, stirring gently to combine and release the spices' aroma.
Toss the boiled potato cubes into the pan, ensuring they are evenly coated with the spice mix.
Cook the potatoes on medium-high heat, stirring occasionally, until they are golden brown and crispy on the edges, about 10-15 minutes.
If using, sprinkle black salt over the potatoes and mix well.
Remove the potatoes from heat and let cool slightly.
In a large mixing bowl, combine the sauteed potatoes with lemon juice, chopped coriander leaves, and pomegranate seeds.
Gently fold in the chopped green chilies and yogurt until everything is well mixed.
Taste and adjust seasoning if necessary, though the black salt should suffice for a low-sodium option.
Serve the Aloo Chaat immediately as a warm salad or appetizer.
Nutrition Facts
Calories |
1158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 664 mg | 29% | |
| Total Carbohydrate | 199.3 g | 72% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 27.8 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 330 mg | 25% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 5108 mg | 109% | |
*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.
