Baked Chaat

Baked Chaat is a delightful fusion of traditional Indian street food flavors, baked to perfection for a healthier twist. This vegan dish combines crispy baked chickpeas, tangy chutneys, and fresh vegetables, creating a vibrant and satisfying meal.

Ingredients

• Canned chickpeas - 1 cup (240g)
• Cumin powder - 1 teaspoon
• Chaat masala - 1 teaspoon
• Red chili powder - 1/2 teaspoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Potato - 1 medium, boiled and diced
• Tomato - 1 medium, diced
• Cucumber - 1 small, diced
• Red onion - 1/4 medium, finely chopped
• Fresh coriander leaves - 2 tablespoons, chopped
• Vegan yogurt - 1/4 cup
• Tamarind chutney - 2 tablespoons
• Mint chutney - 2 tablespoons
• Sev (crispy chickpea noodles) - for garnish

Steps

1. Preheat the oven to 200°C (392°F).
2. Rinse and drain the canned chickpeas. Pat them dry with a kitchen towel.
3. In a mixing bowl, combine chickpeas, cumin powder, chaat masala, red chili powder, olive oil, and salt. Toss until well-coated.
4. Spread the seasoned chickpeas on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until golden and crispy, stirring halfway through.
5. While the chickpeas are baking, prepare the vegetables. In a bowl, mix the diced potato, tomato, cucumber, red onion, and coriander leaves. Season with salt and toss gently.
6. Once the chickpeas are done, remove them from the oven and allow them to cool slightly.
7. To assemble, place the vegetable mixture on a serving plate, top with the crispy chickpeas, and drizzle with vegan yogurt, tamarind chutney, and mint chutney.
8. Garnish with sev and a sprinkle of extra chaat masala if desired. Serve immediately.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein from chickpeas.
• High in fiber, promoting digestive health.

Tags