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Paneer Vada Chaat Recipe

Recipe By Ayndrila Dutta

#paneer Soft ,tangy and sweet Paneer Vada Chaat is a combination of all favorite flavors and textures in one tasty snack. This recipe consists of homemade fried paneer lentil dumpling fritters, dunked in creamy whipped yogurt and topped with both spicy and sweet chutneys. Try this recipe for a shareable party treat.

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Paneer Vada Chaat
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Ingredients for Paneer Vada Chaat Recipe

  • 1/4 Cup urad daal
  • 50 g fresh paneer (cottage cheese)
  • 1/4 Tsp Hing
  • 1/4 Tsp cumin seeds
  • 1/4 Tsp chopped ginger
  • 1/2 Cups vegetable oil
  • As Required Yoghurt Gravy
  • 0.30 Cups yoghurt
  • 1/4 Tsp black salt
  • 0.13 Tsp roasted cumin powder
  • 0.13 Tsp red chilli powder
  • 1/4 Tsp powdered sugar
  • 1/4 Cup sev
  • 0.06 Cup pomegranate aril
  • 1/4 Tsp chaat masala
  • 1/2 Tbsp chopped coriander leaves
  • 3/4 Tbsp tamarind chutney

Directions: Paneer Vada Chaat Recipe

  • STEP 1.Soak 1 cup heaped urad dal overnight or for at least 4 to 5 hours. Later drain all the water using a colander or strainer. If you prefer, you can rinse the soaked urad dal. Make a paste using 1 tsp hing, 1 tsp cumin seeds, 1 tsp chopped ginger. Now grate 200 gms paneer in the mixture. Keep in mind that the batter has a thick to medium-thick flowing consistency.
  • STEP 2.Heat oil as needed for deep frying in a kadai. Heat oil on medium heat. Once the oil has reached the correct heat or temperature, now drop the batter carefully with your fingers. Fry the vada in batches until crisp and golden. Let the bottom side become light golden and crisp. Then only turn these or they will break in the oil.
  • STEP 3.Wait for 2 to 3 minutes and while they are still hot, add the vada in water (at room temperature) and let them soak for 12-15 minutes. The vada will release some of the oil and absorb water increasing a bit in size with a color change. Press all the soaked vada this way and keep them aside in a plate or you can arrange them in the bowl or tray that you will be serving the chaat
  • STEP 4.Beat 2.5 cups chilled curd (yogurt) until smooth. Check the taste of the curd before you assemble. The curd should not taste sour, bitter or acidic. Add red chilli powder, roasted cumin powder, powdered sugar, black salt and mix.
  • STEP 5.Pour the beaten curd evenly all over the vada covering them completely. Add ¼ cup pomegranate arils, chaat masala. Garnish with 2 tablespoon chopped coriander leaves and sev and serve straightway. Or you can refrigerate for a couple of hours before serving.
Nutrition
value
1448
calories per serving
136 g Fat22 g Protein36 g Carbs8 g FiberOther

Current Totals

  • Fat
    136g
  • Protein
    22g
  • Carbs
    36g
  • Fiber
    8g

MacroNutrients

  • Carbs
    36g
  • Protein
    22g
  • Fiber
    8g

Fats

  • Fat
    136g

Vitamins & Minerals

  • Calcium
    302mg
  • Iron
    4mg
  • Vitamin A
    295mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    109mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    6mg
  • Vitamin E
    20mg
  • Copper
    < 1mcg
  • Magnesium
    120mg
  • Manganese
    1mg
  • Phosphorus
    378mg
  • Selenium
    24mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Ayndrila Dutta