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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.
5 from 12 votes
Prep Time30 mins
Cook Time22 mins
Course Main Course
Cuisine Indian, Mexican
Diet Gluten-Free, Vegetarian, Healthy
Servings: 8 tostadas
Calories: 97kcal
Author: Nisha

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.
 

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