Heart-Healthy Aloo Chaat

Give your classic street food favorite a nourishing twist with this heart-healthy aloo chaat! This vibrant recipe features oven-roasted baby potatoes seasoned with cumin, coriander, and a hint of chili, delivering crispy perfection without the deep frying. Drizzled with a tangy low-fat yogurt dressing and sweet date-tamarind chutney, it’s packed with bold Indian flavors. Fresh garnishes like mint, coriander leaves, and ruby-red pomegranate seeds add a burst of color and texture, making this dish as eye-catching as it is delicious. Ready in just 45 minutes, this guilt-free appetizer or snack is perfect for health-conscious foodies looking to enjoy wholesome, flavorful Indian cuisine.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Baby potatoes
• 2 tablespoons Olive oil
• 0.5 teaspoon Sea salt
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 2 tablespoons Lemon juice
• 150 grams Low-fat yogurt
• 3 tablespoons Date-tamarind chutney
• 2 tablespoons Fresh coriander leaves
• 50 grams Pomegranate seeds
• 1 tablespoon Mint leaves
• 1 teaspoon Chaat masala

Directions

Step 1

Preheat your oven to 200°C (392°F).

Step 2

Wash and scrub the baby potatoes thoroughly, then cut them in half.

Step 3

In a large mixing bowl, combine potato halves with olive oil, sea salt, ground black pepper, cumin powder, and coriander powder. Toss well to coat the potatoes evenly.

Step 4

Spread the potatoes on a baking sheet lined with parchment paper. Roast them in the preheated oven for about 25-30 minutes, or until the potatoes are golden brown and crisp on the outside, tossing halfway through for even cooking.

Step 5

While the potatoes are roasting, prepare the dressing by whisking together low-fat yogurt, lemon juice, red chili powder, and half the chaat masala in a small bowl. Adjust salt to your taste if necessary.

Step 6

Once the potatoes are done roasting, allow them to cool slightly. Transfer them to a large serving bowl.

Step 7

Drizzle the yogurt dressing over the roasted potatoes, followed by date-tamarind chutney.

Step 8

Sprinkle the remaining chaat masala over the chaat.

Step 9

Garnish with chopped fresh coriander leaves, mint leaves, and pomegranate seeds for added freshness and crunch.

Step 10

Serve warm and enjoy this heart-healthy alternative to classic aloo chaat!

Nutrition Facts

Serving size	822.3 grams (822.3g)

Amount per serving	% Daily Value*
Calories	877

Total Fat 32.80g	42%
Saturated Fat 6.20g	31%
Polyunsaturated Fat 2.70g
Cholesterol 10mg	3%
Sodium 1632mg	71%
Total Carbohydrate 134.20g	49%
Dietary Fiber 13.20g	47%
Total Sugars 37.40g
Protein 21.60g	43%

Vitamin D 84IU	420%
Calcium 467mg	36%
Iron 8mg	44%
Potassium 2944mg	63%

*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.

Source of Calories

Fat: 32.1%

Protein: 9.4%

Carbs: 58.4%