Low Carb Aloo Chaat

Experience a vibrant twist on a beloved Indian street food classic with this Low Carb Aloo Chaat—an irresistible mix of bold spices, zesty flavors, and satisfying textures! Instead of traditional potatoes, this recipe uses roasted turnips, bringing a low-carb upgrade without sacrificing the authentic essence of chaat. Tossed with tangy chaat masala, fresh cilantro, juicy pomegranate seeds, and crunchy roasted peanuts, each bite delivers the perfect balance of sweet, spicy, and savory notes. A cooling drizzle of lemon-infused Greek yogurt and a garnish of mint leaves elevate this snack into a refreshing, keto-friendly delight. Ready in just 35 minutes, this wholesome, low-carb chaat is ideal for guilt-free snacking or as an eye-catching party appetizer.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 medium, peeled and diced turnips
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 0.5 teaspoon chili powder
• 1 teaspoon chaat masala
• 1 teaspoon black salt
• 2 tablespoons fresh lemon juice
• 2 tablespoons, chopped fresh cilantro
• 1 small, finely chopped green chili
• 0.25 cup roasted peanuts
• 0.5 cup pomegranate seeds
• 0.5 cup plain Greek yogurt
• 1 tablespoon, chopped fresh mint leaves
• 0.25 teaspoon or to taste salt

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Peel and dice the turnips into small cubes, similar in size to traditional potato cubes for chaat.

Step 3

Place the diced turnips in a bowl, add 2 tablespoons of olive oil, ground cumin, chili powder, black salt, and regular salt. Toss well to coat.

Step 4

Spread the seasoned turnips on a baking sheet lined with parchment paper.

Step 5

Roast the turnips in the preheated oven for 20 minutes, stirring halfway through, until they are golden brown and tender.

Step 6

While the turnips are roasting, prepare the yogurt sauce by mixing Greek yogurt with 1 tablespoon of lemon juice and a pinch of salt. Stir until smooth and set aside.

Step 7

Once the turnips are roasted, let them cool slightly before assembling the chaat.

Step 8

In a mixing bowl, combine the roasted turnips, chopped cilantro, green chili, roasted peanuts, and pomegranate seeds.

Step 9

Drizzle the remaining 1 tablespoon of olive oil, the remaining lemon juice, and the chaat masala over the mixture. Toss gently to combine.

Step 10

Transfer the mixture to a serving platter or plates.

Step 11

Top with dollops of the prepared yogurt sauce.

Step 12

Garnish with fresh mint leaves before serving.

Step 13

Serve immediately to enjoy the fresh flavors and textures.

Nutrition Facts

Serving size	(612.3g)

Amount per serving	% Daily Value*
Calories	872.1

Total Fat 66.0g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 9.7g
Cholesterol 12.2mg	0%
Sodium 3012.6mg	0%
Total Carbohydrate 51.8g	0%
Dietary Fiber 14.1g	0%
Total Sugars 28.9g
Protein 27.7g	0%

Vitamin D 0IU	0%
Calcium 306.5mg	0%
Iron 4.7mg	0%
Potassium 1348.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.1%

Protein: 12.1%

Carbs: 22.7%