A protein-and-fiber-packed take on Indian food

plus, last chance to RSVP to my Diwali party!

Hello, friends! I’m writing to you exhausted but exhilarated after a weekend packed with celebrations. We hosted a Diwali brunch yesterday, which involved rearranging practically the entire apartment to accommodate a chaotic, loud and very Indian swarm of grown-ups enjoying good food and conversation while kids run around everywhere. Food was catered in the form of a beautiful grazing table from one of our favorite restaurants.

We also hired a mentalist for entertainment. Have you ever seen one perform? I am still trying to wrap my head around how someone can seemingly read minds. It’s absolutely incredible.

Times like this remind me how lucky we are to have such a warm community around us. To be surrounded by so many friends and family, despite living thousands of miles from where I grew up, is something I don’t take for granted, and value more and more particularly as I get older.

And no, I’m not Diwali-ed out just yet. Apparently, I have one more party in me!

Tomorrow, I’m hosting a Diwali cooking party for you, my Substack community. And the best part is that I don’t have to rearrange any furniture.

I’ll be making Cucumber Papdi Chaat from my cookbook, The Vegetarian Reset. We’ll also have a good old-fashioned AMA about packing more protein and fiber into classic Indian foods that can otherwise be a little carb-centric.

I’ll share strategies from my own health journey, along with some of what I’ve been learning through my studies in Ayurveda. Particularly how we can think beyond individual nutrients and pay more attention to digestion, preparation, and balance.

You don’t need to cook along. Or be South Asian! Bring your questions, your cooking frustrations, or just your curiosity. I’d love to hear what’s challenging you, share what’s worked for me, and learn from you, too. Mostly, I’m looking forward to putting some faces to names and connecting with you all.

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Come celebrate with me!

The Vegetarian Reset Diwali Party

📅 Tuesday, November 10, at 11 AM EST

What’s on the table: Protein, fiber, blood sugar, Indian cooking, Ayurveda, and whatever else you’d like to ask.

It’s completely FREE, and everyone is welcome!

I’m sharing the recipe below in case you’d like to cook along. Otherwise, make yourself a cup of chai and come hang out.

Hope to see you tomorrow!

Love,
Vasudha

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Cucumber Papdi Chaat

Serves 2-4

Ingredients

Masala Peanuts

• 1 Tbsp chickpea flour

• 2 tsp water

• 1 tsp avocado oil

• 1 tsp paprika

• ¼ tsp salt

• ¼ tsp ground cumin

• ¼ tsp cracked black pepper

• ¼ tsp ground turmeric

• ¼ cup (28g) raw skinned peanuts, or cashews or skinned almonds

Chaat

• ¾ cup (170g) whole-milk plain Greek yogurt or dairy-free yogurt

• 1–2 Tbsp water

• ¾ cup (100g) canned or cooked chickpeas, drained

• ¼ tsp salt

• ⅛ tsp cayenne

• 3 baby cucumbers, or 1 large cucumber (11 oz/300g), sliced into disks 1/16 in (2mm) thick

• 2 Tbsp tamarind-date chutney (such as Swad)

• 1½ Tbsp cilantro/fresh coriander chutney (such as Swad)

• ½ cup (90g) finely chopped tomatoes

• ¼ cup (40g) finely chopped onion

• 2 Tbsp finely chopped cilantro/fresh coriander

• 1 tsp chaat masala (optional)

Directions

Step 1. Preheat the air fryer to 350°F/180°C or oven to 400°F/200°C.

Step 2. Mix together all the ingredients for masala peanuts, except the peanuts, in a bowl. Add the peanuts and mix until they are coated with the paste. Lightly spray an air fryer base with oil and spread the nut mixture evenly on the base. Air fry for 5 minutes, tossing halfway through.

If using the oven, spread the peanuts evenly on a baking sheet lined with parchment paper (you can also lightly spray the parchment) and bake for 12–15 minutes, until golden brown, turning over halfway through (you may need to use a spoon to scrape the peanut mixture off the parchment).

Remove from the air fryer or oven and let cool. Finely chop or pulse the peanuts 3–4 times in a food processor and set aside.

Step 3. Whip the yogurt in a bowl with just enough water to make it spreadable. In a separate bowl, mix the chickpeas with salt and cayenne.

Step 4. Layer half the cucumber slices, chickpeas, and yogurt on a plate. Drizzle half the tamarind-date chutney and coriander chutney over the top. Sprinkle with half the tomato, onion, and masala peanuts on top. Repeat to assemble the second plate.

Garnish with cilantro and chaat masala, and serve.

Cooking Notes

Double the recipe for masala peanuts. You can store them in an airtight container in the freezer for up to 4 months. In a pinch, use any salted or spiced nuts in place of the masala peanuts.

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Reprinted with permission from THE VEGETARIAN RESET by Vasudha Viswanath, The Collective Book Studio, January 2023. Photo credit: Alexandra Shytsman.