This isn’t your nani’s chaat—but she might ask for the recipe. Roasted edamame brings a salty crunch; blistered tomatoes turn juicy and jammy, and the chaat masala? Loud and proud. It’s a warm, protein-packed remix of a Desi classic—snackable, satisfying, and ready to earn its place among your most popular Indian recipes.
The One That Holds Its Own
Inspired by Indian chaat—where crunch meets tang meets heat—it’s got all the markers of a good time. Roasted edamame brings the bite. Blistered tomatoes, still warm from the oven, collapse into juicy sweetness. A generous squeeze of lemon, a sprinkle of chaat masala. The textures collide. The flavors get loud.
It’s the kind of snack that doesn’t ask for permission. You toss it together while juggling a dozen things, and somehow, it still feels complete. No fried sev. No sugary sauces. Just straight-up satisfaction rooted in flavor and balance.
And yes, it happens to be packed with protein and fiber—something this dietitian doesn’t take lightly. It’s the kind of chaat that holds its own. The sort of midday fix that actually fixes something. And the type of nibble I love, alongside other snack recipes that deliver real satisfaction without the crash.
Gather These
Everything simple, everything snack-worthy. You probably have most of this on hand already.
Let’s Put It All Together
Minimal steps, max flavour. Toss it, roast it, finish with a squeeze of lemon—and it’s all yours.
You’ll find the full ingredient list and step-by-step instructions in the recipe card below.
Food Safe Storage
Let the chaat cool fully, then store it in an airtight container in the fridge for up to 3 days. Unlike chickpeas, the edamame doesn’t dry out—it holds a gentle bite and a bit of moisture, so it still tastes great even after a day or two.
Tried this easy Indian chaat recipe? I’d love to see your spin on it! Drop a rating, leave a comment, and tag me on Instagram @DesiliciousRD so I can cheer you on from my kitchen!
Easy Indian Chaat Recipe With Roasted Edamame & Tomatoes
This isn’t your nani’s chaat—but she might ask for the recipe. Roasted edamame brings a salty crunch; blistered tomatoes turn juicy and jammy, and the chaat masala? Loud and proud. It’s a warm, protein-packed remix of a Desi classic—snackable, satisfying, and ready to earn its place among your most popular Indian recipes.
Servings 2 servings
Calories 204kcal
Cost $2
Ingredients
- 1½ cups edamame shelled, thawed if frozen
- 1 cup cherry tomatoes halved
- 1 tbsp olive oil
- ½ tsp garlic powder
- ¼ tsp sea salt
- ¼ tsp black pepper
- ¾ tsp chaat masala
- 1/4 tsp chili powder
- 1 tbsp lemon to finish
Instructions
-
Toss everything in oil + seasonings.
-
Roast at 375°F for 20–25 mins until lightly golden.
-
Squeeze lemon over to finish.
Video
Notes
The Little Things That Took This Chaat from Fine to Fantastic
- The spice bloom happens in the oven.
Thanks to the natural oils in edamame and tomatoes, dry spices (like chaat masala and cumin) toast as the veg roasts—no tempering needed. That’s how you get depth without an extra step.
- Lemon juice is more than flavor—it’s function.
The acid helps balance the bitter edge of blistered edamame skins and lifts the entire dish. But add it after roasting, or it can dull the spices.
- Texture contrast is your secret javelin.
Tossing in a handful of crushed roasted peanuts, murmura (puffed rice), or even thinly sliced raw onions right before serving adds crunch to an otherwise soft snack. Think street-style layering—but make it smart.
Nutrition
Calories: 204kcal | Carbohydrates: 27g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 589mg | Potassium: 190mg | Fiber: 7g | Sugar: 2g | Vitamin A: 441IU | Vitamin C: 21mg | Calcium: 73mg | Iron: 3mg
Ingredients
- 1½ cups edamame shelled, thawed if frozen
- 1 cup cherry tomatoes halved
- 1 tbsp olive oil
- ½ tsp garlic powder
- ¼ tsp sea salt
- ¼ tsp black pepper
- ¾ tsp chaat masala
- 1/4 tsp chili powder
- 1 tbsp lemon to finish
Instructions
-
Toss everything in oil + seasonings.
-
Roast at 375°F for 20–25 mins until lightly golden.
-
Squeeze lemon over to finish.
Video
Notes
The Little Things That Took This Chaat from Fine to Fantastic
- The spice bloom happens in the oven.
Thanks to the natural oils in edamame and tomatoes, dry spices (like chaat masala and cumin) toast as the veg roasts—no tempering needed. That’s how you get depth without an extra step. - Lemon juice is more than flavor—it’s function.
The acid helps balance the bitter edge of blistered edamame skins and lifts the entire dish. But add it after roasting, or it can dull the spices. - Texture contrast is your secret javelin.
Tossing in a handful of crushed roasted peanuts, murmura (puffed rice), or even thinly sliced raw onions right before serving adds crunch to an otherwise soft snack. Think street-style layering—but make it smart.
Nutrition
The post Easy Indian Chaat Recipe With Roasted Edamame & Tomatoes appeared first on Shahzadi Devje, RD CDE MSc | Healthy Indian Recipes | TV Dietitian.