Low Sodium Classic Indian Chaat

Indulge in the vibrant and flavorful world of Indian street food with this "Low Sodium Classic Indian Chaat" recipe! Designed to retain all the traditional zest while being mindful of your health, this recipe features a medley of soft chickpeas, tender boiled potatoes, and crunchy low-sodium papdi, all elevated by tangy tamarind-date chutney and creamy, unsweetened yogurt. Finished with crisp puffed rice, fresh cilantro, and a hint of roasted cumin, this dish is a perfect balance of flavors and textures. Quick to prepare in just 20 minutes, this low-sodium version of a classic chaat is ideal for guilt-free snacking, festive gatherings, or serving as an appetizer. Whether you're looking for a heart-smart indulgence or an authentic taste of India, this wholesome recipe delivers all the deliciousness without compromise! Perfect for those searching for "low sodium Indian recipes," "healthy Indian street food," or "easy chaat recipes."

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:5 mins

Total Time:20 mins

Servings: 4

Ingredients

• 1 cup Chickpeas (canned, low sodium or home-cooked)
• 1 cup Yogurt (unsweetened, low sodium)
• 2 tablespoons Tamarind paste (homemade or low sodium store-bought)
• 1 tablespoon Date paste
• 1 teaspoon Roasted cumin powder
• 1 teaspoon Red chili powder
• 0.5 teaspoon Black salt (kala namak, use sparingly)
• 1 medium Boiled potato (cubed)
• 1 medium Tomato (chopped)
• 1 small Onion (finely chopped)
• 1 small Green chilies (finely chopped, optional)
• 0.25 cup Fresh cilantro (chopped)
• 10 pieces Papdi (low sodium or homemade)
• 0.5 cup Puffed rice
• 1 tablespoon Lemon juice

Directions

Step 1

Drain and rinse the chickpeas thoroughly to reduce sodium content if using canned chickpeas.

Step 2

In a small bowl, mix the tamarind paste with date paste, a pinch of roasted cumin powder, and a couple of tablespoons of water to make the sweet tamarind chutney.

Step 3

Whisk the yogurt until smooth and add a little water if needed for a pourable consistency.

Step 4

In a large mixing bowl, combine the chickpeas, cubed boiled potato, chopped tomato, onion, and green chilies.

Step 5

Add the remaining roasted cumin powder, chili powder, black salt, lemon juice, and cilantro. Mix everything gently to combine.

Step 6

Plate the mixture by arranging papdi on a serving platter. Top each papdi with a spoonful of the chickpea-potato mixture.

Step 7

Drizzle the plain yogurt and tamarind-date sauce over the top.

Step 8

Sprinkle with a bit of puffed rice for crunch and garnish with extra cilantro and green chilies if desired.

Step 9

Serve immediately to maintain the crispiness of the papdi.

Nutrition Facts

Serving size	(1253.7g)

Amount per serving	% Daily Value*
Calories	2312.0

Total Fat 83.4g	0%
Saturated Fat 13.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 15.8mg	0%
Sodium 1944.1mg	0%
Total Carbohydrate 339.2g	0%
Dietary Fiber 36.2g	0%
Total Sugars 55.4g
Protein 61.1g	0%

Vitamin D 126.2IU	0%
Calcium 803.9mg	0%
Iron 16.6mg	0%
Potassium 2828.1mg	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: 31.9%

Protein: 10.4%

Carbs: 57.7%