Vegan Aloo Papri Chaat
User Reviews
5
Vegan Aloo Papri Chaat
Description
This Vegan Aloo Papri Chaat recipe combines boiled potatoes and chickpeas seasoned with Kashmiri chili, cumin, amchur, and asafoetida, tossed gently to retain texture. The dish is built on a bed of papdi crackers, known for their crispness, topped with the potato and chickpea mixture. A smooth yogurt sauce made from plant-based yogurt, spiced with coriander powder and black salt, brings mild creaminess. Tamarind and cilantro chutneys add sweet-tart and herbal layers, while garnishes of chaat masala, sev, pomegranate seeds, and fresh cilantro and mint leaves provide color and bursts of flavor.
The papdis provide a crispy base that contrasts with the soft potatoes and the creamy yogurt, making textural interplay central to this recipe. The chaat’s complexity comes from its multiple spice and herb components that create a balanced medley of tangy, spicy, and savory notes.
To maintain the crispness, assembly should be done just before serving, as moisture from sauces can soften the papdis quickly. This snack is an excellent appetizer or light meal that features distinctive Indian street food elements adapted to be vegan.
Careful chilling of the yogurt sauce preserves freshness and prevents soggy crackers. Using freshly made or freshly bought papdis and chutneys ensures optimal flavor and texture.
Ingredients
Dahi (yogurt sauce) for Chaat:
- ⅓ cup plant-based yogurt unsweetened
- 1 tablespoon lemon juice
- 2 teaspoons sugar or sweetener of your choice
- ½ teaspoon coriander powder
- ¼ teaspoon kala namak black salt
- ¼ teaspoon ajwain seeds optional
Chaat Ingredients:
- 1 cup potato peeled, boiled whole, cooled, and broken by hand into small pieces
- 15 oz. chickpeas drained and rinsed, canned
- ⅓ cup red onion minced
- ½ cup tomato small diced
- ½ teaspoon Kashmiri red chili powder
- ½ teaspoon amchur
- ¼ teaspoon cumin
- ½ teaspoon asafetida
- ½ teaspoon salt
- 40 papdi crackers
To Garnish:
- ½ teaspoon chaat masala
- ¼ teaspoon Kashmiri red chili powder
- ⅓ cup tamarind chutney
- ¼ cup cilantro chutney
- ¼ cup pomegranate seeds
- 2 tablespoons sev fine
- cilantro leaves
- mint leaves
Instructions
- In a small bowl, using the tines of a fork or a small whisk, mix together the unsweetened plant-based yogurt with lemon juice, sugar, coriander powder, and kala namak until smooth. Set aside.
- In a separate large bowl, combine the hand-broken boiled potatoes, drained chickpeas, red onion, and diced tomatoes. Sprinkle the mixture with Kashmiri red chili powder, amchur powder, cumin, asafetida, and salt. Toss gently to ensure all ingredients are mixed without breaking the potatoes down too much more.
- Arrange the papdi crackers on an attractive plate or serving platter. Evenly distribute the potato and chickpea mixture over the crackers.
- Drizzle the prepared yogurt sauce liberally over the potato and chickpea mixture. Next, drizzle the tamarind sauce and cilantro chutney on top of the yogurt sauce.
- For the final garnishes, sprinkle the chaat masala, additional Kashmiri chili powder, pomegranate seeds, and sev over the entire dish. Finish with a scattering of cilantro and mint leaves to add freshness and color.
Notes
- Prepare or purchase fresh papdis for best crispness; stale papdis lose their texture.
- Chill the plant-based yogurt sauce before serving to keep the dish refreshing and the papdis crisp.
- Assemble the chaat immediately before serving to avoid soggy papdis from moist chutneys and yogurt.
- To make healthier papdis at home, consider air frying instead of deep frying for crispness without excess oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(serves 4-6 people as a snack)
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Sodium | 669mg | 28% |
| Potassium | 323mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 117IU | 2% |
| Vitamin C | 12mg | 13% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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