298 calories, 18g protein: Mumbai nutritionist shares healthy papdi chaat recipe for guilt-free snacking

We all love the crunchy, tangy bliss of papdi chaat, but traditional versions often derail our health goals. Deep-fried flour chips, sugary chutneys, and heavy toppings load this classic street food with refined carbs, unhealthy fats, and excessive sodium, causing sudden blood sugar spikes and unwanted weight gain. Fortunately, enjoying your favorite street food doesn't have to mean sacrificing your diet. Mumbai nutritionist Vanshika Khurana shared a clever, guilt-free papdi chaat recipe on Instagram that packs 18g of protein and just 298 calories, transforming a calorie-dense treat into a nutrient-rich, satisfying snack you can relish without any post-indulgence regret.

Healthy papdi chaat recipe: Ingredients required

8-10 spinach leaves

1/4 cup besan


¼ tsp haldi

½ tsp chilli powder

½ tsp coriander powder

¼ tsp garam masala

½ tsp cumin powder

Salt to taste

Water (to make batter)

Toppings -

90g Greek Yogurt/skyr

¼ cup sprouts (moong)

2 tbsp chopped onions

2 tbsp pomegranate seeds

1 tbsp green chutney

1 tbsp imli chutney

Papdi chaat recipe: How to make

To prepare the healthy papdi chaat, first, the spinach leaves should be washed thoroughly and patted completely dry. This helps the batter stick evenly. Next, besan is mixed with turmeric, chilli powder, coriander powder, garam masala, cumin powder and salt. Water is gradually added to make a smooth, slightly thick batter.

Each spinach leaf is dipped into the batter and coated evenly on both sides. The coated leaves are placed in an air fryer without excessive overlapping and cooked at 180°C for 8–10 minutes, until crisp.

Once done, the crispy palak leaves are broken into bite-sized pieces and placed in a serving bowl. They are then topped with 90g Greek yoghurt or skyr, followed by ¼ cup moong sprouts, chopped onions and pomegranate seeds.

View this post on Instagram

A post shared by Vanshika Khurana (@fit.khurana)

Finally, one tablespoon each of green chutney and imli chutney is drizzled over the top. The papdi chaat should be served immediately while the spinach remains crisp, offering a lighter, protein-rich twist on the classic street-food favourite.