Orange Dahi Vada Layer Chaat – with layers of creamy orange yogurt, beetroot aloo, mini vadas, and masala chana, this appetizer is as pretty as it is delicious! Chaat is a classic for entertaining, but let’s level it up with this new twist that combines the bright, refreshing notes of orange with all the classic chatpata goodness!

WATCH HOW TO MAKE ORANGE DAHI VADA LAYER CHAAT:

We’ll start by making our orange syrup. It’s important to use fresh oranges because it will give you the best flavor. Bring this fresh orange juice up to a boil with some sugar and let reduce until thickened.

For the second layer, we’ll make a quick masala with some jeera, hing, and aromatics. Let this saute for a minute and then we’ll add in a paste with all our spices. Give this a mix and now we’ll go in with our boiled chana, moong, and moth. Finish this off with a sprinkle of salt and a splash water to help everything come together and this is done.

For the beetroot aloo layer, we’ll add some simple spices and grated beetroot to our boiled potatoes.

Now for the star of the show, we’ll mix together yogurt with our orange syrup. Just look at how beautiful that light orange color is! Grate in some fresh zest and add a sprinkle of salt to really help the flavors shine!

To assemble, add a layer of your chana moong masala, some crushed papdi, and then a layer of our fragrant orange yogurt! Top this off with the beetroot aloo that adds such a lovely pop of color.

Then, of course we can’t miss our tamarind and green chutneys. Add in your mini dahi vadas that are so cute. Top this off with our orange yogurt and the syrup that we made. Garnish and these beautiful Orange Dahi Vada chaat cups are ready!

If you like this, please try my other recipes:

• Baked Beans Layer Chaat
• Mango Dahi Vada Shots
• Lentil Chilla Crisps
• Vegan Korean Chili Potatoes

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Orange Dahi Vada Layer Chaat

Prep Time

20 mins

Cook Time

20 mins

 

Orange Dahi Vada Layer Chaat - with layers of creamy orange yogurt, beetroot aloo, mini vadas, and masala chana, this appetizer is as pretty as it is delicious! Chaat is a classic for entertaining, but let's level it up with this new twist that combines the bright, refreshing notes of orange with all the classic chatpata goodness!

Course: Appetizer, Chaat

Cuisine: Fusion, Indian

Keyword: party

Custom Category: Appetizers, Chaat (Indian Street Food), Diwali, Fourth of July

Servings: 8

Calories: 282 kcal

Author: Nidhi Bothra

Ingredients

Orange Syrup:

• 1 1/4 cup fresh orange juice
• 3 tbsp sugar , more depending on taste

Orange Yogurt:

• 2 cups yogurt
• 2 tsp orange zest
• 1 tsp salt

Chaat Filling:

• 1 tbsp oil
• 1/4 tsp asafoetida powder (hing)
• 1/2 tsp cumin seeds
• 1 tsp ginger green chili paste
• 2 tsp coriander powder
• 1 tsp red chili powder
• 1/2 tsp roasted cumin powder
• 1/2 tsp garam masala
• 2 tbsp water
• 2/3 cup black gram (kala chana or black chickpeas) , boiled
• 2/3 cup whole moong beans , boiled
• 2/3 cup moth daal (dew gram, turkish gram or moth beans) , boiled
• 1/2 tsp salt

Beetroot Potatoes:

• 3 medium potatoes , boiled and finely chopped
• 1/2 small beetroot , boiled and grated
• 1 tsp chaat masala
• salt , to taste

Assemble:

• 15-20 pieces Indian papdi crackers , store-bought, broken into smaller pieces
• tamarind chutney , optional
• mint cilantro chutney
• mini dahi vada , store-bought or see my Mango Dahi Vada Shots recipe for making at home

Masala Mix for Garnish:

• 1/2 tsp red chili powder
• 1/2 tsp roasted cumin powder
• 1/4 tsp salt
• 1/4 tsp black salt

Garnish:

• sev (bhujiya)
• pomegranate seeds
• orange , slices
• mint leaves
• beetroot , grated
• Indian papdi crackers

Instructions

Orange Syrup:

1. In a pan, mix together your orange juice and sugar on medium heat until the sugar dissolves and they become a syrup. Adjust the amount of sugar based on your taste and how sour your oranges are.

2. We will use 1 cup syrup in the orange yogurt and save ¼ cup syrup for garnishing the chaat.

Orange Yogurt:

1. In a bowl, mix 1 cup orange syrup with yogurt, orange zest, and salt until they are well combined. Adjust the salt & sugar according to your taste.

Chaat Filling:

1. In a pan, heat your oil on medium heat and add in your cumin seeds, hing, and ginger and green chili paste.

2. Then, mix your spices with water. Add them to your pan and let sauté them for 2-3 minutes.
3. Add in your chana, moong, moth, and salt and sauté for 4-5 minutes until they are evenly coated in the spices.
4. Sprinkle a splash of water so that everything comes together.

Beetroot Potatoes:

1. Lightly mix all of your ingredients together until your potatoes have a beautiful dark pink color and are evenly coated in all of the spices.

Assembling the Chaat:

1. In your serving glasses, add a layer of your chaat filling. Add a layer of your broken papdi pieces followed by your orange yogurt. Then add in your beetroot potatoes, mint chutney and tamarind chutney. If your oranges are very sour, be careful about adding tamarind chutney as it can make the chaat too sour. Finish it off with your mini dahi vadas and orange yogurt.
2. Garnish with your saved orange syrup, masala mix, bhujiya, pomegranate seeds, orange slices, mint leaves, papdi, and beetroot. Your Orange Dahi Vada Layer Chaat is ready, enjoy!

Recipe Video

Recipe Notes

• If you are serving this in a big party then arrange all the layers (except papdi) in a big bowl ahead of time and serve the papdi on the side.

Nutrition Facts

Orange Dahi Vada Layer Chaat

Amount Per Serving

Calories 282 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 4mg1%

Sodium 649mg28%

Potassium 1020mg29%

Carbohydrates 50g17%

Fiber 5g21%

Sugar 14g16%

Protein 14g28%

Vitamin A 251IU5%

Vitamin C 38mg46%

Calcium 196mg20%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.