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Khakra chaat

Khakra chaat has 117 calories per serving (1 Small Cup) — that's 97.7 calories per 100g. It provides 2.8g protein, 16.5g carbs, and 4.4g fat. With a low glycemic index (GI: 44), this recipe is suitable for weight loss, diabetes management, heart health and more. The 2.8g of dietary fiber per serving adds to its nutritional value. It contains anti-inflammatory ingredients like turmeric and ginger.

Track the exact calories and macros of Khakra chaat in the Hint app — India's comprehensive recipe and nutrition tracking platform.

Khakra chaat
  • Serving Size 1 Small Cup (100 g)
  • Calories117.0 kcal
  • Carbs16.5 g (66.1 kcal)
  • Protein2.8 g (11.3 kcal)
  • Fats4.4 g (39.6 kcal)

Nutrition Label

Khakra chaat

  • Serving Size1 Small Cup (100 g)
  • Calories117.0 kcal
  • Carbs16.5 g
  • Fiber2.8 g
  • Sugar3.1 g
  • Protein2.8 g
  • Fat4.4 g
  • Saturated fat1.8 g
  • Mono unsaturated fat0.1 g
  • Poly unsaturated fat0.2 g
  • Cholesterol0.0 mg
  • Sodium419.9 mg

Nutrition per 100g

  • Calories97.7 kcal
  • Carbs13.8 g
  • Fiber2.3 g
  • Sugar2.6 g
  • Protein2.4 g
  • Fat3.7 g
  • Cholesterol0.0 mg
  • Sodium350.7 mg

1 serving = 119.8g

Cooking time: 10 minutes

Serves: 2 persons

Ingredients

Corn raw
2 Table Spoon
Cucumber, green, short
50 Grams
Tomato ripe local
25 Grams
Lemon juice
1 Tea Spoon
Carrot orange
50 Grams
Coriander leaves
1 Table Spoon
Onion small
25 Grams
Salt
0.25 Tea Spoon
Black pepper powder
0.25 Tea Spoon
Jabsons khakhra
40 Grams

Instructions

1
Washing
Wash and chop the vegetables and keep them aside.
2
Boiling
Boil the corn kernels in a vessel with enough water until tender.Drain the excess water and keep them aside.
3
Mixing
Now take a bowl to add all the chopped vegetables, boiled corn, black pepper powder, salt, lemon juice. Crush the khakra with your hands and add it to the bowl. Toss well.
4
Serve it
Serve it immediately garnished with coriander leaves.

Also Known As

Glycemic Index

44 Low
Low
Medium
High

Likely to produce a slower, steadier rise in blood glucose for most people.

How to flatten the spike

  • Pair this dish with a protein source (dal, paneer, eggs, fish, or curd).
  • Add a fiber-rich side salad or non-starchy vegetables.
  • Avoid combining this with another high-carb side in the same meal.

Compare & Substitute

NutrientKhakra chaatAlbalpa Sprouts SaalatAlfalfa sprouts saladCucumber tomato corn peanut salad
Calories117 kcal25.3 kcal25.3 kcal86.6 kcal
Carbs16.5 g3.5 g3.5 g7.8 g
Protein2.8 g1.7 g1.7 g3.4 g
Fat4.4 g0.5 g0.5 g4.6 g
Fiber2.8 g2.7 g2.7 g2.5 g
Sugar3.1 g1.2 g1.2 g2.6 g
Sodium419.9 mg74.3 mg74.3 mg318.1 mg
Cholesterol0 mg0 mg0 mg0 mg

Health Goals Suitability

Weight Loss

At just 117 kcal per serving, this is an excellent choice for weight management. The low-calorie vegetables keep the energy density low.

Diabetes

With a low glycemic index of 44, this recipe supports stable blood sugar levels. The 2.8g fiber further slows glucose absorption.

Muscle Gain

Low protein content (2.8g per serving) — not sufficient alone for muscle building. Combine with high-protein sides like paneer, eggs, chicken, dal, or a protein shake to reach 25-30g protein per meal.

Heart Health

Zero cholesterol and low saturated fat (1.8g) make this heart-friendly. Anti-inflammatory ingredients benefit overall heart health.

PCOS

Low GI (44) with 2.8g fiber supports insulin sensitivity — key for PCOS management. Anti-inflammatory ingredients like turmeric and ginger are especially beneficial for PCOS. The high fiber content supports hormone balance by aiding estrogen metabolism.

Thyroid

No goitrogenic ingredients — generally safe for thyroid conditions. The spices aid digestion, which can be sluggish in hypothyroidism.

Portion Guidance

Weight Loss

1 Small Cup (~119.8g). A light, kcal-friendly portion. Pair with roti or salad for a complete meal under 300 kcal.

Muscle Gain

1 Small Cup (~119.8g) plus a protein-rich addition (100g paneer, 2 eggs, or 1 cup dal) to hit 25-30g protein per meal.

Diabetes

1 Small Cup (~119.8g). Pair with whole wheat roti (not rice) to lower glycemic load. Eat protein and fiber portions first, carbs last.

General

1 Small Cup (~119.8g) provides a balanced portion. Adjust based on your daily kcal target — track accurately in the Hint app.

Recipe Modifications

Boost protein

Add 50g paneer, a boiled egg, or a side of sprouted moong dal. Stirring in 1 tbsp of peanut butter also adds 4g protein.

Reduce sodium

Cut salt by half and boost flavor with lemon juice, fresh herbs, or amchur (dry mango powder) instead.

Meal prep friendly

Khakra chaat stores well for 2-3 days refrigerated. Reheat on stovetop for best texture. Prepare ingredients in advance for quick weeknight cooking.

Common Mistakes

Adding salt without measuring

Why it matters: Excess sodium increases blood pressure risk. Indian cooking already uses salt-heavy ingredients like pickles and chutneys alongside.

Fix: Use ½ teaspoon salt and taste before adding more. Account for sodium from other meal components.

Not measuring serving size

Why it matters: The nutrition values are for 1 standard serving. Eating 2-3x the serving means 2-3x the kcal (234.1-351.1 kcal).

Fix: Use the Hint app to scan and log the exact portion you eat for accurate tracking.

Overcooking the vegetables

Why it matters: Overcooking destroys heat-sensitive vitamins (C, B-complex) and reduces fiber quality.

Fix: Cook vegetables until just tender. Add delicate vegetables (like spinach or capsicum) in the last 2-3 minutes.

Frequently Asked Questions

Scientific References

  1. Low glycemic index foods help improve blood sugar control in people with diabetes

    Brand-Miller J et al. (2003). Low-glycemic index diets in the management of diabetes. Diabetes Care.

    DOI: 10.2337/diacare.26.8.2261
  2. Increased dietary fiber intake is associated with lower body weight

    Slavin JL (2005). Dietary fiber and body weight. Nutrition.

    DOI: 10.1016/j.nut.2003.09.004
  3. Dietary fiber slows glucose absorption and reduces post-meal blood sugar spikes

    Weickert MO & Pfeiffer AFH (2008). Metabolic effects of dietary fiber consumption. Journal of Nutrition.

    DOI: 10.1093/jn/138.3.439
  4. Curcumin in turmeric has significant anti-inflammatory properties

    Hewlings SJ & Kalman DS (2017). Curcumin: A Review of Its Effects on Human Health. Foods.

    DOI: 10.3390/foods6100092

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