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).

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Save Recipe

SaveSaved Pin Print

5 from 12 votes

Baked Aloo Chaat Tostadas

By: Nisha

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.

Prep Time: 30 minutes minutes

Cook Time: 22 minutes minutes

Servings: 8 tostadas

Cook ModePrevent your screen from going dark

INGREDIENTS 

1x2x3x

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)

Save this recipe!

Get this recipe sent to your inbox! Plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Save!

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

Serving: 1tostada | Calories: 97kcal | Carbohydrates: 22g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 145mg | Potassium: 406mg | Fiber: 2g | Sugar: 5g | Vitamin A: 234IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 1mg

Additional Info

Course: Main Course

Cuisine: Indian, Mexican

Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

Pin for later