Paleo Tikki Chaat
Elevate your snacking game with this vibrant Paleo Tikki Chaat, a health-conscious twist on a beloved Indian street food. This recipe combines crispy sweet potato patties seasoned with aromatic spices like cumin, coriander, and paprika, creating a doughy base that's perfectly fried to golden perfection using coconut oil. Each tikki is topped with riced cauliflower, a dollop of creamy coconut yogurt, tangy tamarind dressing, and a sprinkle of pomegranate seeds and toasted pumpkin seeds for a burst of flavor and texture in every bite. Gluten-free and dairy-free, this colorful chaat is perfect as a light appetizer or snack, delivering bold flavors while keeping things wholesome and Paleo-friendly. Ready in under 45 minutes, it’s your go-to recipe for guilt-free indulgence packed with nutrition and flair!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 2 large Sweet potatoes
- 2 tablespoons Coconut flour
- 1 tablespoon Arrowroot starch
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh cilantro (chopped)
- 1 teaspoon Salt
- 3 tablespoons Coconut oil
- 1 cup Riced cauliflower
- 0.5 cup Pomegranate seeds
- 1 tablespoon Lemon juice
- 1 teaspoon Tamarind paste
- 0.25 teaspoon Chili powder
- 3 tablespoons Coconut yogurt
- 2 tablespoons Toasted pumpkin seeds
Instructions
Peel and boil the sweet potatoes until tender, approximately 10-12 minutes. Drain and let them cool.
Mash the cooled sweet potatoes in a large bowl until smooth. Add coconut flour, arrowroot starch, ground cumin, ground coriander, paprika, salt, and chopped cilantro. Mix until well combined into a dough-like consistency.
Form the mixture into small, round patties (about 2 inches in diameter). You should yield 8-10 tikkis.
Heat coconut oil in a large skillet over medium heat. Fry the patties for 3-4 minutes per side, until golden brown and crispy. Remove and let drain on a paper towel.
In a small bowl, combine tamarind paste, lemon juice, and chili powder to make the tangy dressing.
To assemble the chaat, spread the fried tikkis on a serving platter. Top each tikki with a little riced cauliflower, a dollop of coconut yogurt, a drizzle of the tamarind dressing, and sprinkle with pomegranate seeds and toasted pumpkin seeds.
Serve immediately as a flavorful Paleo-friendly appetizer or snack.
Nutrition Facts
Calories |
257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 559 mg | 24% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 10.4 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 301 mg | 6% | |
*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.
