Sometimes, all you need is a delicious plate of chaat. From pani puri to aloo tikki, there is a type of chaat for every person and every mood. But if you are someone who loves to eat chaat on a regular basis, it may not be the best thing for your health. So, here are a few low-calorie, healthy chaat recipes you can bookmark to fulfil your next chatpati craving.

1. Chana chaat

Ingredients:

1 and 1/2 cups boiled kabuli chana

1/2 cucumber, diced

1 onion, finely chopped

1 tomato, finely chopped

1/2 cup paneer cubes

1 spring onion

1 tsp chaat masala

Salt to taste

1 tsp coriander leaves, chopped

2 tsp lemon juice

Method:

Soak the kabuli chana for 6-8 hours or overnight and pressure cook it with some salt. Once cooked, drain the water and let it cool.

In a mixing bowl, add the chickpeas, finely chopped onion, tomato, cucumber, spring onion and paneer, and mix well. Then add the chaat masala, lemon juice and salt, and give it another mix. Garnish with some coriander leaves and serve.

2. Moong chaat

Ingredients:

1 cup sprouted moong

1 tsp oil

1/2 tsp coriander-cumin powder

1/4 tsp mustard seeds

1/4 tsp jeera

1-2 strands of curry leaves

1 tsp ginger-garlic paste

1 tsp chilli powder

1 cup onion, finely chopped

1 cup tomato, finely chopped

4 tbsp curd, whisked well

Salt to taste

Method:

Heat some oil in a pan and add mustard and cumin seeds. Once they crackle, add the curry leaves and 1/4th of the chopped onions. Saute on a medium flame for a couple of minutes.

Once the onions turn translucent, add ginger-garlic paste, half a teaspoon of chilli powder, coriander-cumin powder, 1/4th cup of the tomatoes, and salt, and mix well. Once the tomatoes are slightly cooked, add the moong sprouts and cook for 4-5 minutes on a medium flame until the moong is partially cooked.

Remove the mixture from the flame and set it aside to cool. Once the moong dal mix has cooled, take out the quantity you need in a mixing bowl.

To the mixing bowl, add whisked curd, salt to taste, the rest of the chopped onion and tomatoes, coriander, and a pinch of chilli powder. Mix it well and serve immediately.

3. Makhana bhel

Ingredients:

1 cup roasted makhana

1 cup onion, finely chopped

1/2 cup tomatoes, finely chopped

1 cup bell peppers, finely chopped

Chaat masala, as per taste

1 tsp lemon juice

Method:

Dry roast the makhanas with a little salt and black pepper and set it aside to cool.

Take the roasted makhana in a bowl, add onion, tomatoes and bell peppers, and mix well. Add some chaat masala and lemon juice and give it a good mix. Serve immediately.

4. Roasted oats chaat

Ingredients:

1/2 cup rolled oats

1/4 cup onion, finely chopped

1/2 cup carrot, finely chopped

1 tomato, finely chopped

1/4 cup kaala chana

2 tsp tamarind chutney

2 tsp mint chutney

1/2 tsp chaat masala

Lemon juice to taste

Method:

Heat up a pan and dry toast the rolled oats for 3-5 minutes till they turn crispy. Don’t let the oats turn brown.

Once the oats are evenly toasted, transfer to a bowl and let it cool.

Add all the chopped vegetables and kaala chana to the bowl, along with the tamarind and mint chutneys, and give it a good mix. Add some lemon juice to the mix, toss it well, and serve immediately.

5. Shakarkandi chaat

Ingredients:

2 sweet potatoes, medium

1 cup soaked and boiled chickpeas

3 tbsp onion, finely chopped

1/4 cup pomegranate

2 cups curd

1/3 cup green chutney

1/4 cup tamarind chutney

1/2 tsp red chilli powder

1/4 tsp cumin powder

1/2 tsp garlic powder

2 tbsp oil

Salt to taste

1 and 1/2 tsp coriander, to garnish

Method:

Preheat the oven to 400 degrees. Cut the sweet potatoes into 1-inch cubes and mix them well with oil, red chilli powder, cumin powder, salt, and garlic powder till the sweet potatoes are coated well with the spices.

Add the sweet potatoes to the oven and bake for 30 minutes till the sweet potatoes are crispy. Once done, take them out of the oven and let them cool.

In a bowl, whisk some curd to a pourable consistency.

In another bowl, add the cooled sweet potatoes and chickpeas. Sprinkle some chaat masala over the mix and layer it with the curd, tamarind and mint chutneys, chopped onions, and pomegranate. Serve immediately.

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