Name: Baked Aloo Chaat Tostadas
Prep time: 30 min
Cook time: 22 min
Ingredients: 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; 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; 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))

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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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