Low Sodium Classic Indian Chaat
Get ready to savor the vibrant flavors of **Low Sodium Classic Indian Chaat**, a guilt-free spin on a beloved street food favorite! This easy-to-make recipe combines tender chickpeas, creamy low-sodium yogurt, tangy homemade tamarind-date chutney, and a medley of fresh veggies like tomatoes and onions. Crunchy papdi and puffed rice add irresistible texture, while roasted cumin, chili powder, and a dash of black salt infuse bold, aromatic spices into every bite. Perfectly balanced with zesty lemon juice and fresh cilantro, this low sodium chaat is not only a healthier choice but also an explosion of taste and texture that’s impossible to resist. Quick to prepare and ideal for serving as a snack or appetizer, it's the ultimate treat for anyone seeking a flavorful yet heart-conscious Indian street food experience!
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Recipe Information
Ingredients
- 1 cup Chickpeas (canned, low sodium or home-cooked)
- 1 cup Yogurt (unsweetened, low sodium)
- 2 tablespoons Tamarind paste (homemade or low sodium store-bought)
- 1 tablespoon Date paste
- 1 teaspoon Roasted cumin powder
- 1 teaspoon Red chili powder
- 0.5 teaspoon Black salt (kala namak, use sparingly)
- 1 medium Boiled potato (cubed)
- 1 medium Tomato (chopped)
- 1 small Onion (finely chopped)
- 1 small Green chilies (finely chopped, optional)
- 0.25 cup Fresh cilantro (chopped)
- 10 pieces Papdi (low sodium or homemade)
- 0.5 cup Puffed rice
- 1 tablespoon Lemon juice
Instructions
Drain and rinse the chickpeas thoroughly to reduce sodium content if using canned chickpeas.
In a small bowl, mix the tamarind paste with date paste, a pinch of roasted cumin powder, and a couple of tablespoons of water to make the sweet tamarind chutney.
Whisk the yogurt until smooth and add a little water if needed for a pourable consistency.
In a large mixing bowl, combine the chickpeas, cubed boiled potato, chopped tomato, onion, and green chilies.
Add the remaining roasted cumin powder, chili powder, black salt, lemon juice, and cilantro. Mix everything gently to combine.
Plate the mixture by arranging papdi on a serving platter. Top each papdi with a spoonful of the chickpea-potato mixture.
Drizzle the plain yogurt and tamarind-date sauce over the top.
Sprinkle with a bit of puffed rice for crunch and garnish with extra cilantro and green chilies if desired.
Serve immediately to maintain the crispiness of the papdi.
Nutrition Facts
Calories |
2312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.4 g | 107% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 1944 mg | 85% | |
| Total Carbohydrate | 339.2 g | 123% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 55.4 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 804 mg | 62% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2828 mg | 60% | |
*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.
