Description
Delicious Orange Dahi Vada Layer Chaat with a Zesty Twist
Ingredients
Scale
- 1 cup Fresh Orange Juice
- 1/2 cup Sugar
- 2 cups Yogurt
- 1 tbsp Orange Zest
- 1/2 tsp Salt
- 2 tbsp Oil (Olive/Canola)
- 1/4 tsp Asafoetida Powder (Hing)
- 1 tsp Cumin Seeds
- 1 tbsp Ginger-Green Chili Paste
- 1 tsp Coriander Powder
- 1 tsp Red Chili Powder
- 1 tsp Roasted Cumin Powder
- 1 tsp Garam Masala
- 1 cup Boiled Black Gram (Kala Chana)
- 1 cup Moong Beans
- 1 cup Moth Dal
- 2 medium Potatoes (boiled and chopped)
- 1 medium Beetroot (grated)
- 6 Mini Dahi Vadas
- 2 cups Indian Papdi Crackers
- 1/2 cup Tamarind Chutney
- 1/2 cup Mint-Cilantro Chutney
- 1 cup Sev (Bhujiya)
- 1/2 cup Pomegranate Seeds
- 1/4 cup Mint Leaves
- 1 cup Orange Slices
Instructions
- Combine Fresh orange juice and sugar in a saucepan, gently boiling for 10-15 minutes until you achieve a syrupy consistency.
- Sauté cumin seeds and a pinch of asafoetida in heated oil until fragrant. Add ginger-green chili paste and all spices, cooking for one minute, then mix in boiled black gram, moong beans, and moth dal, cooking for another 5 minutes.
- Mix boiled and chopped potatoes with freshly grated beetroot in a bowl. Season with salt and spices.
- Whisk yogurt with the cooled orange syrup, orange zest, and salt until creamy.
- Layer in serving cups starting with masala chana, followed by crushed papdi, orange yogurt, beetroot aloo, mini dahi vadas, chutneys, sev, and fresh pomegranate seeds.
Notes
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Chaat
- Method: Layering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 5 mg