Post published on February 11, 2023 by vspiceroute
Last post modified on September 27, 2025 by vspiceroute
Smashed Brussel Sprouts Chaat: A Healthy Twist on Classic Indian Street Food
Chaat is one of the most beloved Indian street foods, known for its tangy, spicy, and flavorful combinations of chutneys, veggies, and crunchy textures. Traditionally, chaats use puris, papdis, or fried bases as the foundation. But with today’s focus on healthier and low-carb alternatives, creative swaps are taking center stage.
That’s where Smashed Brussels Sprouts Chaat comes in!
Smashed Brussels sprouts have become an internet sensation for their crispy, crunchy texture after roasting. They’re often served as an appetizer or snack, but this recipe gives them an Indian fusion twist by turning them into a chaat base. By replacing fried puris or papdis with oven-roasted Brussels sprouts, you get the same crunch with far fewer carbs without compromising on flavor.
This dish is perfect for guilt-free snacking, a healthy appetizer for Diwali or Holi parties, or even a crowd-pleasing Super Bowl spread.
Why You’ll Love This Dish
- Low-carb and guilt-free: Brussels sprouts replace fried puri or papdi.
- Perfect fusion: Combines the crispiness of roasted sprouts with the spicy, tangy, sweet flavors of Indian chaat.
- Entertaining-friendly: Easy to prep and assemble right before serving, making it great for parties.
- Customizable: Top with your favorite chutneys, yogurt, sev, or even avocado for a fusion twist.
Ingredients
- 8–10 Brussels Sprouts
- Salt (as needed)
- 2 tablespoons olive oil
- 2 cloves garlic (minced or shredded)
- ¼ cup chopped onions
- ¼ cup chopped tomatoes
- 3 tablespoons cilantro-chili chutney
- 3 tablespoons tamarind-date chutney
- 1 tablespoon chaat masala
- ¼ cup thin sev
- ¼ cup chopped cilantro
- 1 tablespoon pomegranate seeds
Equipment Needed
- Heavy-bottomed pot (for boiling Brussels sprouts)
- Strainer/colander
- Paper towels or a clean kitchen towel
- Baking sheet lined with parchment paper
- Oven (preheated to 425°F)
- Heavy object for smashing (flat-bottomed bowl, glass, or potato masher)
- Mixing bowls and spoons
How to Make Smashed Brussels Sprouts Chaat
- Prep the sprouts: Clean and wash Brussels sprouts thoroughly. Boil them in salted water for about 15 minutes until they are just tender.
- Drain and dry: Strain the water and place the sprouts on a paper towel. Pat dry completely to ensure crispiness later.
- Smash them: Using a flat object like a bowl, glass, or potato masher, gently smash each Brussels sprout until flattened but still intact.
- Season and roast: Preheat the oven to 425°F. Place smashed sprouts on a lined baking sheet, coat them with olive oil, minced garlic, and a pinch of salt. Roast for 25–30 minutes until golden brown and crispy, flipping halfway if needed.
- Cool slightly: Let the sprouts rest for 5 minutes so they hold their crunch.
- Assemble the chaat: Place roasted sprouts on a serving plate. Layer with chopped onions and tomatoes. Drizzle with cilantro-chili chutney and tamarind-date chutney.
- Final garnish: Sprinkle chaat masala, sev, chopped cilantro, and pomegranate seeds for a burst of color and flavor.
Serving Suggestions
- Serve immediately while sprouts are still crisp.
- Pair with a cooling yogurt dip or add a dollop of whisked yogurt on top for a dahi-chaat variation.
- Serve in individual appetizer plates or bowls for parties, or make a big platter for sharing.
- Works perfectly as a finger food appetizer for game nights, Diwali get-togethers, or family dinners.
Storage Tips
- Roasted Brussels sprouts: Can be roasted ahead of time and stored in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to regain crispiness before assembling.
- Chutneys: Both tamarind-date and cilantro-chili chutneys can be prepared 2–3 days ahead and refrigerated.
- Assembled chaat: Best enjoyed fresh, as the chutneys will make the sprouts soggy if stored too long.
Expert Tips
- Dry sprouts completely before roasting. Moisture prevents crispiness.
- Don’t overcrowd the pan. Space out sprouts on the baking sheet so they roast instead of steam.
- For extra crunch, roast sprouts in an air fryer at 400°F for 12–15 minutes.
- Add yogurt for a creamy balance to the tangy chutneys.
- Spice it up with red chili powder, green chilies, or extra chutney if you love heat.
- Fusion idea: Add avocado slices, feta cheese crumbles, or roasted peanuts for a unique twist.
Smashed Brussels Sprouts Chaat is proof that healthy food can be fun, flavorful, and absolutely addictive. Whether it’s a festival, game night, or just a weeknight craving, this dish will keep everyone coming back for seconds.
Smashed Brussel Sprouts Chaat
Ingredients
- 8-10 Brussel Sprouts
- Salt as needed
- 1/4 cup chopped onions
- 1/4 cup chopped tomatoes
- 1 tablespoon chaat masala
- 1/4 cup thin sev
- 3 tablespoon cilantro chili chutney
- 3 tablespoon tamarind dates chutney
- 2 tablespoon olive oil
- 2 cloves of garlic
- 1/4 cup chopped cilantro
- 1 tablespoon pomegranate seeds
Instructions
- Clean and Wash the Brussel Sprouts
- Boil them in water with salt
- After 15 minutes, strain the water and place them in a paper towel
- Thoroughly dry the Brussel Sprouts
- Using a heavy object smash them
- Preheat oven to 425 degree Farenheit
- Coat them with salt, oil and shredded garlic and roast them for 30 minutes till crispy
- Flip them midway if needed
- Once they are done, let them cool for 5 minutes
- Layer them with tomatoes and onions
- Drizzle tamarind dates chutney and cilantro chili chutney
- Sprinkle chaat masala
- Sprinkle thin sev, chopped cilantro and pomegranate seeds
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