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Baked Aloo Chaat Tostadas with step-by-step pictures. A spin on classic Aloo Papdi Chaat. All that desi chaat flavor on a tostada.
It’s no surprise that I love tostadas. I eat them on average once a week, loaded with all my favorite Mexican flavors.
Tostadas are my quick weeknight meal, and I always use “baked” tostadas. They’re easy to whip up, chopping is a breeze now that I’ve purchased the Onion Chopper Pro.
My Baked Aloo Chaat Tostadas taste just like Aloo Papdi Chaat. It’s all that desi flavor on a baked tostada, and trust me, you won’t miss the traditional papdi chaat.
What is Aloo Papdi Chaat?
Papdi Chaat or Chaat Papdi is a widely popular Indian street food in Northern India. Papdi is a crispy fried flattened dough that is topped with seasoned potatoes, chickpeas, onions, tomatoes, yogurt, cilantro chutney, tamarind chutney, sev, and masalas. 
how to make baked aloo chaat tostadas step by step?
Make the Aloo Chaat Veggie Mixture
1. Start by boiling 3 medium russet potatoes. I used my Instant Pot. Add 1 cup of water with the potatoes, 12 minutes on High Pressure, Natural Release.
2. To a large mixing bowl, add rinsed chickpeas. Cube the potatoes. Finely chop the onions and tomatoes. I love my new Chopper Gadget.
3. Add all the spices.
4. Mix well. Set aside.
Prepare the Cilantro Chutney
1. Combine all the ingredients for the chutney in a coffee grinder.
2. Blend. You can add water as needed.
Assemble Aloo Chaat Tostadas
1. Warm-up 3 tostadas in a toaster oven at 400 degrees – bake.
2. Top with the veggie mixture.
3. Top with yogurt – dilute it slightly if need be, cilantro chutney, and store-bought tamarind date chutney.
4. Finish it off with chopped cilantro, red chili powder, and Kala Jeera powder (roasted cumin powder or you can use regular cumin powder).
Baked Aloo Chaat Tostadas
INGREDIENTS
for the veggie mixture
- 1 (15 ounce) can organic chickpeas, rinsed & drained
- 3 medium russet potatoes, boiled & cubed
- 3/4 cup red onion, finely chopped
- 3/4 cup tomatoes, chopped
- 1 tsp chaat masala, I like MDH
- 1 tsp coriander powder
- 1 tsp roasted cumin powder, (Kala Jeera)
- 1 tsp mango powder, (amchoor)
- 1/2 tsp red chili powder
- salt to taste
for the cilantro chutney
- 1 clove garlic
- 1/2 inch piece ginger
- 1/4 tsp salt
- 1/2 tsp cumin seeds
- 2 tbsp water
- 1 tbsp lemon juice
- 2 tbsp red onion, chopped
- 1/2 tsp sugar
- 1 Indian green chili
- 1 bunch fresh cilantro
to assemble
- baked tostada, Gluten-Free; I like Guerrero Baked Tostadas
- 2 spoonfuls top with veggie mixture
- 1 tbsp top with yogurt*
- 1-2 tsp top with cilantro chutney
- 2 tsp top with tamarind chutney
- garnish with fresh cilantro, chopped
- sprinkle red chili powder
- sprinkle roasted cumin powder, (Kala Jeera)
INSTRUCTIONS
Make the Veggie Mixture
- Start by boiling 3 medium russet potatoes. I used my Instant Pot. Add 1 cup of water with the potatoes, 12 minutes on High Pressure, Natural Release.
- To a large mixing bowl, add rinsed chickpeas. Cube the potatoes. Finely chop the onions and tomatoes. I love my new Chopper Gadget.
- Add all the spices.
- Mix well. Set aside.
Prepare the Cilantro Chutney
- Combine all the ingredients for the chutney in a coffee grinder.
- Blend. You can add water as needed.
Assemble the Chaat Tostadas
- Warm-up 3 tostadas in a toaster oven at 400 degrees – bake.
- Top with the veggie mixture.
- Top with yogurt – dilute it slightly if need be, cilantro chutney, and store-bought tamarind date chutney.
- Finish it off with chopped cilantro, red chili powder, and kala jeera powder (roasted cumin powder or you can use regular cumin powder).
Thank u so much Nisha for this recipe. Another one of my favorites and simple quick and light!! ❤️❤️
This was an amazing recipe! Great flavor; easy to make, and light on the stomach! Thank you fo sharing!
Loved these tostadas with Desi flavours.These are so easy to make, healthy and delicious.
My sister made this and OMG it was heaven! It was a great dinner! Thanks for this recipe!
Hi Nisha, hope you doing good? I tried your recipe bake aloo chaat but I twisted with multigrain scoop and avoid potatoes. It’s was so yummy ?and I am going to make tommorow also for evening snack. I was cooking a dinner chole and I add your recipe in my appetizer. Thank you for sharing your recipe ?.
I made this last week and I didn’t have tostadas, so I used bread. It was so yummy! My husband asked me to make it again this week!
Thanks Ashima. I’m so glad you guys enjoyed it. xoxo
Really good! And easy!
This was a great twist on tostadas made with Indian flavors. Thanks for sharing this!