Low Sodium Samosa Chaat
Discover the irresistible flavors of Low Sodium Samosa Chaat—a healthier twist on a beloved Indian street food classic! This recipe features baked whole wheat samosas filled with a spiced potato and green pea mixture, skillfully seasoned with cumin, turmeric, and amchur powder for a tangy kick. Topped with creamy low-sodium yogurt, tamarind chutney, tender chickpeas, and a sprinkle of fresh coriander, this vibrant dish is perfect for guilt-free indulgence. The baked samosas keep the preparation light without compromising on crispiness, while the low sodium ingredients make it suitable for those watching their salt intake. Ready in just over an hour, this flavorful creation is ideal for serving as a crowd-pleasing appetizer or a comforting snack. Make your next culinary venture a delightful one with this wholesome, loaded chaat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large Potatoes
- 1 cup Frozen green peas
- 2 cups Whole wheat flour
- 1 tablespoon Ghee
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Amchur powder (dried mango powder)
- 0.5 teaspoon Turmeric powder
- 1 cup Chickpeas, cooked and unsalted
- 1 cup Low sodium yogurt
- 2 tablespoons Tamarind paste
- 0.5 teaspoon Cumin powder
- 0.5 cup Fresh coriander leaves
- 1 small Green chili
- 0.5 teaspoon Baking powder
- 0.75 cup Water
Instructions
Preheat your oven to 400°F (200°C).
Boil the potatoes until tender, about 15 minutes. Let them cool, then peel and mash them.
In a pan, heat ghee and add cumin seeds. Once they sizzle, add the green peas and mashed potatoes.
Mix in coriander powder, red chili powder, amchur powder, and turmeric. Cook the mixture for 5 minutes, stirring occasionally. Let it cool.
In a mixing bowl, add whole wheat flour, baking powder, and 0.25 teaspoon of ghee. Slowly add water and knead into a firm dough. Cover it with a damp cloth and let it rest for 15 minutes.
Divide the dough into small balls. Roll each ball into a thin oval shape and cut in half to make two semi-circles.
Form a cone shape using one semi-circle and fill with potato-pea mixture. Seal the edges by applying a little water.
Place the samosas on a baking tray lined with parchment paper. Bake for 20-25 minutes until golden brown, flipping halfway through.
Prepare the tamarind chutney by mixing the tamarind paste with 0.5 cup of water. Adjust as needed to achieve a sauce-like consistency.
Assemble the chaat by placing a warm samosa on a plate, breaking it slightly.
Top the samosa with a spoonful of chickpeas, a drizzle of low-sodium yogurt, and tamarind chutney.
Sprinkle cumin powder and garnish with fresh coriander leaves and chopped green chili.
Serve immediately and enjoy your low sodium samosa chaat!
Nutrition Facts
Calories |
2284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 484 mg | 21% | |
| Total Carbohydrate | 425.8 g | 155% | |
| Dietary Fiber | 74.2 g | 265% | |
| Total Sugars | 58.1 g | ||
| Protein | 94.4 g | 189% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 807 mg | 62% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 6626 mg | 141% | |
*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.
