It’s no surprise that I love tostadas. I eat them on average once a week loaded with all my favorite Mexican flavors. Tostadas are my quick weeknight meal and I always use “baked” tostadas. They’re easy to whip up, chopping is a breeze now that I’ve purchased the Onion Chopper Pro. My Baked Aloo Chaat Tostadas taste just like Aloo Papdi Chaat. It’s all that desi flavor on a baked tostada, and trust me, you’re not gonna miss the greasy papdi. Both my husband and I loved these desi tostadas as they were light, flavorful, and delicious. Additionally, I use gluten-free baked corn tostadas so they’re pretty healthy too.
What is Aloo Papdi Chaat?
Papdi Chaat or Chaat Papdi is a widely popular Indian street food in Northern India. Papdi is a crispy fried flattened dough that is topped with seasoned potatoes, chickpeas, onions, tomatoes, yogurt, cilantro chutney, tamarind chutney, sev, and masalas.
baked aloo chaat tostada is:
Flavorful Crunchy Light Delicious Gluten-Free Baked, NOT Fried Healthy A healthy spin on Aloo Papdi Chaat
how to make baked aloo chaat tostadas step by step?
Make the Aloo Chaat 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. 2. To a large mixing bowl, add rinsed chickpeas. Cube the potatoes. Finely chop the onions and tomatoes. I love my new Chopper Gadget. 3. Add all the spices. 4. Mix well. Set aside.
Prepare the Cilantro Chutney
- Combine all the ingredients for the chutney in a coffee grinder. 2. Blend. You can add water as needed.
Assemble Aloo Chaat Tostadas
- Warm-up 3 tostadas in a toaster oven at 400 degrees – bake. 2. Top with the veggie mixture. 3. Top with yogurt – dilute it slightly if need be, cilantro chutney, and store-bought tamarind date chutney. 4. Finish it off with chopped cilantro, red chili powder, and Kala Jeera powder (roasted cumin powder or you can use regular cumin powder).
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