Chayote Sticks with Herbed Yogurt Dip
Crispy on the outside, tender on the inside, these oven-baked chayote sticks are a light and refreshing snack. Coated with a seasoned chickpea flour batter and baked until golden, they pair wonderfully with a cool, creamy herbed yogurt dip. A healthy twist on fries that's perfect for tea time or as a party appetizer.
For 4 servings
- prep · ~10 min
Prepare the chayote and preheat the oven.
1.Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.2.Peel the chayote and cut into finger-length sticks about 1 cm thick. - mix · ~2 min
Make the batter for coating.
1.In a bowl, combine besan, rice flour, red chili powder, turmeric powder, chaat masala, and salt.2.Add water, 1 tablespoon at a time, whisking continuously to make a smooth, thick batter that coats the back of a spoon.TIPThe batter should be thick enough to cling to the chayote sticks without dripping off. - mix · ~1 min
Coat the chayote sticks.
1.Add the chayote sticks to the batter.2.Gently toss until each stick is evenly coated with a thin layer of batter. - bake · ~25 min
Bake the chayote sticks until crisp.
1.Arrange the coated sticks in a single layer on the prepared baking tray.2.Drizzle or spray the oil evenly over the sticks.3.Bake for 20-25 minutes, flipping halfway through, until golden brown and crisp on the edges.TIPEnsure space between sticks so they roast instead of steam. - mix · ~2 min
Prepare the herbed yogurt dip.
1.In a bowl, whisk the hung yogurt until smooth.2.Add the chopped mint, coriander leaves, roasted crushed cumin seeds, black pepper, and salt.3.Mix well and refrigerate until serving.TIPRoasting cumin seeds intensifies their aroma. Crush lightly with a mortar and pestle or rolling pin. - assemble
Serve the hot sticks with chilled dip.
Pile the hot, baked chayote sticks on a plate and place the chilled herbed yogurt dip alongside. Enjoy immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat chayote sticks dry before coating to help batter adhere better.
- 2Do not skip the rice flour; it adds essential extra crunch to the crust.
- 3Arrange sticks in a single layer with space between them to prevent steaming.
- 4Flip sticks gently halfway through baking for even golden browning.
- 5Hang yogurt in a muslin cloth for 20 minutes to achieve a thick dip base.
- 6Roast cumin seeds until fragrant, then crush just before adding to the dip for maximum aroma.
Adapt it for your goals.
Gluten-free
This recipe is naturally gluten-free as written, but for extra assurance, ensure your chaat masala and baking powder are certified gluten-free.
veganVegan
Replace the hung yogurt with thick coconut yogurt or cashew cream for a fully plant-based dip that stays creamy and tangy.
air fryerAir-fryer
Cook coated sticks in an air fryer at 180°C (350°F) for 12-15 minutes, shaking the basket halfway, for a faster and even crispier result.
spicy kickSpicy kick
Add 1/2 teaspoon of finely chopped green chilies to the batter for those who love a punch of heat alongside the dip's cooling herbs.
Why this is on our healthy list.
Rich in Dietary Fiber
Chayote squash is a good source of dietary fiber, which aids digestion and helps maintain a feeling of fullness.
Low in Calories
This snack is oven-baked with minimal oil, making it significantly lower in calories than traditional deep-fried fries.
Probiotic Support from Yogurt
The hung yogurt dip provides live cultures that support a healthy gut microbiome.
Antioxidant-Rich Spices
Turmeric and red chili powder add antioxidants that help combat oxidative stress.
High in Plant Protein
Chickpea flour (besan) and yogurt both contribute plant-based protein, making this snack more satiating.
Frequently asked questions
Yes, zucchini, potato, or even cauliflower florets work well with the same batter and baking time.
