Orange Dahi Vada Layer Chaat
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!
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:
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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.
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We will use 1 cup syrup in the orange yogurt and save ¼ cup syrup for garnishing the chaat.
Orange Yogurt:
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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:
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In a pan, heat your oil on medium heat and add in your cumin seeds, hing, and ginger and green chili paste.
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Then, mix your spices with water. Add them to your pan and let sauté them for 2-3 minutes.
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Add in your chana, moong, moth, and salt and sauté for 4-5 minutes until they are evenly coated in the spices.
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Sprinkle a splash of water so that everything comes together.
Beetroot Potatoes:
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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:
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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.
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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.