Category Archives: Chaat Recipes

Stuffed Dahi Bhalle (Vadas)

Dahi Bhalle (Vadas) are the dumplings made from split skinned black lentils (urad daal) and soaked in a yogurt sauce. You can enrich them by stuffing with dry fruits, ginger juliennes and chopped green chilies.

Layering of sweet, tangy and spicy toppings such as tamarind chutney, coriander chutney, red chili powder, etc make these dahi vada super delicious appetizer or chaat item or an accompaniment to a main meal.


For the Vadas:

  • 1 cup dhuli urad dal (split skinned black lentils)
  • Pinch of asafetida
  • Salt to taste
  • Oil to fry

For Stuffing:

  • 1 tbsp ginger juliennes
  • 2 tbsp broken cashew nuts
  • 1 green chili finely chopped
  • 1 tbsp raisins soaked and chopped
  • 1 tbsp green coriander leaves

For Yogurt mix:

  • 2 cups yogurt
  • 1 tsp cumin seeds roasted and ground
  • Salt to taste

For garnishing:

  • 1 tsp red chili powder
  • 1 tsp raita mix
  • Pinch of kala namak (black salt)



  • Clean, wash and soak the urad dal for 2 to 3 hours.
  • Place dal in a blender and grind to a fine paste, adding a little water at a time to ease the grinding. It should form a smooth soft paste.
  • Take a bowl of water. Drop a small ball of this dal paste in it. If dal floats in water then it is ready for frying but if it settles down at the bottom of the bowl of water then it should be churned with hand for some more time till it incorporates enough air to float on the water. Add the asafetida, and salt and mix well with your hands.
  • Heat oil in a deep frying pan.
  • Make Gujiya: Place a piece of wet cotton cloth on a hard surface. Place a tablespoon of the dal paste on the wet cloth. Wet your fingers and pat it to a round shape of about 2” diameter.
  • Place ½ teaspoon of the stuffing mix in the centre of the urad dal paste (circle).
  • Fold the cloth over the circle from the centre to make a semi-circle.
  • Carefully open the cloth.
  • Seal the edges of the semi-circle.
  • Again wet your fingers and place the stuffed vada on your fingertips.
  • Carefully slide the stuffed vada into a kadhai filled with hot oil and deep fry about 3 to 4 vadas at a time over medium flame till they are golden brown.
  • Remove vadas from oil, and soak in water for about an hour.
  • Meanwhile prepare yogurt mix by mixing the yogurt, salt, and crushed roasted cumin together. Keep aside.
  • Just before serving, squeeze out any excess water from the vadas by gently pressing each one between your palms. Arrange the vadas on a serving dish.
  • Pour the yogurt mixture over the vadas. Sprinkle red chili powder, black salt and raita powder on top.
  • Refrigerate vadas for at least an hour before serving.
  • Serve with tamarind chutney and green coriander chutney.


Note: You can prepare the vadas a day or two in advance and store them refrigerated. Soak the vadas in warm water just before serving, drain them and squeeze out any excess water, before you add the yogurt mix.
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Posted by on January 24, 2012 in Chaat Recipes, Vegetarian


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Fruit Chaat

Sweet, tart and spicy quick mix of fresh fruits is the most comforting food during fasting days.

Get whatever seasonal fruits are available, and get your hands on to enjoy a yummy fruit chaat.




  • 1 cup banana cubes
  • 1 cup apple cubes
  • 1 cup strawberry cubes
  • 1 cup peach cubes
  • 1 cup pear cubes
  • 1 cup plum cubes
  • ¼ tsp black pepper powder
  • 1/2 tsp Chaat masala
  • Rock salt to taste
  • 2 tbsp lemon juice




  • Mix all the ingredients in a bowl.
  • Cover with a plastic wrap and let chill in the refrigerator for 1 hr atleast for flavors to blend.
  • Serve chilled.


Do You Know?

The great legend of Navaratri dates back to the story of Mahishasura, the mighty demon, who worshipped Lord Shiva and obtained invincible powers. Soon, he started killing the innocent lives on the earth and set out to win the seven lokas, and acquired the swarglok. Even the three mighty Gods of the Hindu Trinity- Lord Brahma, Lord Vishnu and Lord Shiva were unable to defeat him. Therefore, all the Gods, including the Hindu Trinity, united their supreme powers and created a divine being called Shakti or Durga, the Warrior Goddess.

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Posted by on January 23, 2012 in Chaat Recipes, Vegetarian


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Matray Ki Chaat (Dried Yellow Peas Chaat)

Matra Chaat (Dried Yellow Peas Chaat) is one of my favorite chaats. If it is served with Kulcha (Pan Cooked Leavened Indian Flatbread), it can be a great alternative to a meal.


  • 2 cups dried yellow peas (Yellow Bataney or Yellow Matra)
  • 1 bay leaf
  • 1 brown cardamom
  • 1 medium potato boiled, peeled and chopped
  • 1 large onion finely chopped
  • 1 tomato chopped (optional)
  • 1 small cucumber peeled and chopped
  • 1 green chili chopped finely
  • 2 tbsp cilantro Chopped finely
  • Lemon juice or tamarind water
  • Tamarind chutney
  • Green coriander chutney
  • Red chili powder
  • Ground roasted cumin
  • Salt mix
  • Chaat masala
  • Garam masala (optional)


  • Soak dried peas overnight in water.
  • Place soaked peas, bay leaf and brown cardamom in a saucepan and add sufficient water to cover them. Cook over a moderate heat for about 15 minutes until the peas are tender but not mushy. You can also pressure cook them. Drain.
  • Now serve chaat individually.
  • Take 2 scoops of cooked peas in a bowl and cover it with little chopped onions, cucumber, tomatoes and potatoes. Sprinkle with spices (chaat masala, red chili powder, garam masala, ground cumin) and salt mix to individual taste. Pour a little tamarind chutney, green chutney, lemon juice and tamarind water on the top. Tamarind water can be prepared by soaking tamarind in water and then squeezing out pulp.
  • Toss well and serve Matray Ki Chaat with Kulcha.
  • You can get Kulchas from Indian Grocery Stores. Toast each Kulcha on both sides on a hot skillet for a minute or so on low heat before serving with the peas mixture.
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Posted by on January 23, 2012 in Chaat Recipes, Vegetarian


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