Low Sodium Tikki Chaat
Savor the vibrant flavors of Indian street food with this healthier twist—Low Sodium Tikki Chaat! Perfect for those seeking a heart-friendly recipe, this delightful dish swaps traditional high-sodium ingredients for lighter options without compromising on taste. Golden, crispy potato and veggie patties (tikkis) are paired with creamy unsalted yogurt and a tangy-sweet tamarind-date chutney, creating a mouthwatering balance of textures and flavors in every bite. Enhanced with fresh toppings like pomegranate seeds, chopped onions, tomatoes, and a sprinkle of low-sodium chaat masala, this dish is both nutritious and irresistibly indulgent. Quick to prepare and ideal for sharing, it’s a guilt-free way to enjoy quintessential chaat at home!
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Recipe Information
Ingredients
- 4 medium Potatoes
- 1 small (grated) Carrot
- 0.5 cup Green peas (frozen)
- 0.5 cup Breadcrumbs
- 0.25 cup Gram flour (besan)
- 1 teaspoon Ginger (grated)
- 1 small Green chili (optional, finely chopped)
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Coriander powder
- 0.5 teaspoon Chaat masala (low sodium or homemade)
- 1 cup Fresh yogurt (unsalted)
- 2 tablespoons Tamarind paste (low sodium)
- 1 tablespoon Date syrup (or honey as an alternative sweetener)
- 2 tablespoons Cilantro (chopped)
- 0.25 teaspoon Red chili powder (for garnish)
- 1 medium Tomato (finely chopped)
- 1 small Onion (finely chopped)
- 2 tablespoons Pomegranate seeds (optional)
- 2 tablespoons Oil (for shallow frying)
Instructions
Boil the potatoes until soft, peel them, and mash them in a large mixing bowl.
Blanch the green peas in boiling water for 2-3 minutes, then mash them lightly with a fork.
Add the grated carrot, mashed peas, grated ginger, chopped green chili (if using), cumin powder, coriander powder, chaat masala, and breadcrumbs to the mashed potatoes. Mix thoroughly to form a dough-like consistency.
Divide the mixture into 8 equal portions and shape them into round, flat patties (tikkis).
Dust the tikkis lightly with gram flour to prevent sticking.
Heat 2 tablespoons of oil in a non-stick pan over medium heat. Shallow fry the tikkis until golden brown and crispy on both sides, about 3-4 minutes per side. Remove and set aside.
In a small bowl, mix the tamarind paste with date syrup (or honey) and a splash of water to make a tangy-sweet chutney.
In another bowl, whisk the unsalted yogurt until smooth and creamy.
To assemble the chaat, place 2 tikkis on a serving plate. Drizzle with yogurt and tamarind chutney.
Top the tikkis with chopped tomato, onion, cilantro, pomegranate seeds, and a pinch of red chili powder for garnish.
Serve immediately and enjoy your flavorful Low Sodium Tikki Chaat!
Nutrition Facts
Calories |
1740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1100 mg | 48% | |
| Total Carbohydrate | 300.3 g | 109% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 61.8 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 575 mg | 44% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 6047 mg | 129% | |
*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.
