Baked Aloo Chaat Tostadas (healthy, gluten-free, vegan option)

Baked Aloo Chaat Tostadas with step by step pictures. A healthy spin on Aloo Papdi Chaat. Skip the unhealthy Aloo Papdi Chaat and opt for healthy and gluten-free Baked Aloo Chaat Tostadas. 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’re not gonna miss the greasy papdi.

Both my husband and I loved these desi tostadas as they were light, flavorful, and delicious. Additionally, I use gluten-free baked corn tostadas so they’re pretty healthy too.

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. 

baked aloo chaat tostada is:

Flavorful
Crunchy
Light
Delicious
Gluten-Free
Baked, NOT Fried
Healthy
A healthy spin on Aloo Papdi Chaat

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).

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5 from 11 votes

Baked Aloo Chaat Tostadas

Baked Aloo Chaat Tostadas with step by step pictures. A healthy spin on Aloo Papdi Chaat. Skip the unhealthy Aloo Papdi Chaat and opt for a healthy and gluten-free Baked Aloo Chaat Tostadas. All that desi chaat flavor on a tostada.

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Course Main Course

Cuisine Indian, Mexican

Keyword chaat, tostadas

DietGluten-Free, Vegetarian, Healthy

Prep Time 30 minutes

Cook Time 22 minutes

Servings 8 tostadas

Calories 97kcal

Author Nisha

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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).

Notes

* for vegan option: use a dairy-free yogurt, or omit.

 

DID YOU MAKE THIS RECIPE?

Tag @honeywhatscooking on Instagram and hashtag it #honeywhatscooking.
I love seeing your creations!

Nutrition Facts

Baked Aloo Chaat Tostadas

Amount Per Serving (1 tostada)

Calories 97 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Cholesterol 1mg0%

Sodium 145mg6%

Potassium 406mg12%

Carbohydrates 22g7%

Fiber 2g8%

Sugar 5g6%

Protein 2g4%

Vitamin A 234IU5%

Vitamin C 10mg12%

Calcium 25mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking! I love seeing your creations!

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