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.
5 from 12 votes
Course Main Course
Cuisine Indian, Mexican
Diet Gluten-Free, Vegetarian, Healthy
for the veggie mixture
1(15 ounce) canorganic chickpeasrinsed & drained
3mediumrusset potatoesboiled & cubed
3/4cupred onionfinely chopped
1tspchaat masalaI like MDH
1tsproasted cumin powder(Kala Jeera)
1/2tspred chili powder
salt to taste
for the cilantro chutney
1Indian green chili
baked tostadaGluten-Free; I like Guerrero Baked Tostadas
2spoonfulstop with veggie mixture
1tbsptop with yogurt*
1-2tsptop with cilantro chutney
2tsptop with tamarind chutney
garnish withfresh cilantrochopped
sprinklered chili powder
sprinkleroasted cumin powder(Kala Jeera)
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).
* for vegan option: use a dairy-free yogurt, or omit.