Healthy Rice Cake Chaat
If you like papdi chaat, you’re going to love this rice cake chaat. It’s like a lighter, high protein version of it with a creamy curd filling, crunchy rice cake base, sweet and spicy chutneys and roasted toppings for that perfect texture.
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This rice cake chaat has everything I want in a snack. It’s crunchy, creamy, tangy and still feels so light and nourishing. The base is a crispy brown rice cake which is topped with a high protein mix of kala chana and hung curd and is finished with chutneys and roasted toppings for that classic chaat flavour and texture. It reminds me of papdi chaat but this version is more balanced and honestly just as satisfying.
It’s also super easy to make, especially if you have boiled chana and hung curd ready in the fridge, which I usually do. I’ve been keeping hung curd on hand lately because it works so well in snacks like this, spreads easily on toast and makes the best dips. A good green chutney and imli chutney (I use my homemade date-tamarind chutney) really ties it all together. This is one of those snacks you can meal prep without much effort and just assemble before eating!
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Why is this snack so delicious and nutritious?
- Protein: Hung curd and kala chana are both amazing vegetarian sources of protein. They help keep you full and make this snack way more satisfying.
- Healthy fats: The roasted peanuts and pumpkin seeds aren’t just there for crunch, they bring in healthy fats that support hormone health.
- Complex carbs: Brown rice cakes make a light, solid base and are a great source of complex carbs. Kala chana complements this by adding additional complex carbs along with protein and fibre, making this snack both satisfying and balanced.
- Fibre: Between the kala chana, the fresh veggies and the roasted toppings, there’s a decent amount of fibre here. You can always increase it by adding more vegetables like grated carrots, cucumber or even some shredded cabbage. A few sprouts or a handful of pomegranate seeds would be great too for that extra boost.
- Flavour & Texture: This snack has it all- creamy curd, tangy chutneys, crunchy toppings and that crisp rice cake base. It hits all the right flavours and textures so it’s just as fun to eat as your favourite chaat!
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Healthy Rice Cake Chaat
If you like papdi chaat, you’re going to love this high protein, nutritious and equally satisfying rice cake chaat ♡
servings
3 pieces
time
5 min
Ingredients
Base
Creamy Filling
- 1/3 cup hung curd
- 1 tomato, chopped
- 1 red onion, chopped
- 1/3 cup kala chana, boiled
- salt to taste
- 1/2 tbsp chaat masala, adjust to taste, optional
Chutney
- 1/2 tbsp green chutney each rice cake
- 1/2 tbsp tamarind chutney each rice cake
Garnish
- pumpkin seeds
- roasted peanuts
- roasted moong dal
Instructions:
- Chop fresh veggies of your choice. I like to keep things simple with red onion and tomatoes but cucumber and shredded carrots are great additions too.
- In a bowl, mix hung curd with boiled kala chana, the chopped veggies, salt and chaat masala.
- Take 2–3 rice cakes and spread the curd mixture generously over each one.
- Drizzle green chutney and imli chutney on top, as much or as little as you like.
- Finish with roasted moong dal, peanuts and pumpkin seeds for crunch. Serve immediately so the rice cakes stay crisp or prep everything in advance and assemble just before eating.
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