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Dahi Aloo Chaat

3.70 from 7 votes

This Dahi Aloo chaat is a perfect option to have during this Navratri Fasting Days. These Aloo tikki are made with Boiled Aloo, Buckwheat Flour (Kuttu ka Aata), some regular spices, Mint leaves and lots of Coriander leaves.
Topped with Plain Yogurt and again Coriander leaves and Red chili powder.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Recipe Taste Sweet, Tangy
Servings 4


  • 4 Potatoes Boiled and mashed
  • 50 gm Buckwheat Flour Kuttu ka Aata
  • 1/2 tsp Sendha Namak Rock Salt
  • 1 tsp Black pepper
  • 1/2 tsp Cumin Powder
  • 21/2 cup Curd
  • Oil ghee to fry aloo vada
  • 1 tbsp Coriander leaves chopped
  • 1/2 tbsp Mint leaves chopped


  • Boil the Potatoes, Cool them and peel and mash them.
  • Take mashed Potatoes in Bowl and add Buckwheat flour, plain salt, black pepper, and Cumin Powder then knead them together.
  • Beat the curd. Add plain salt and 1/2 tsp black pepper and mix.
  • Heat a Deep pan with Oil or ghee, Take some of the dough and make a round ball. Place the ball on the wet cloth and flatten by using water then put it in the pan. Make 4-5 Vadas at one time and put in the pan.
  • Turn Vadas from one side to another and fry till they turn brown.
  • Take out the Vadas from the pan, and Put them on absorbent paper to remove access Oil from the Vada.
  • You can dip these Vadas in to the beaten Curd, or you can simply Pour the Curd on the Vadas and sprinkle some Red chili powder, Cumin Powder and garnish with Keep the fruity Vadas on bowl.
  • Garnish with chopped coriander leaves.

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3.70 from 7 votes

Recipe Nutrition

Calories: 755 kcal | Carbohydrates: 62 g | Protein: 64 g | Fat: 29 g | Saturated Fat: 3 g | Polyunsaturated Fat: 18 g | Monounsaturated Fat: 8 g | Sodium: 332 mg | Potassium: 984 mg | Fiber: 11 g | Sugar: 4 g | Vitamin A: 43 IU | Vitamin C: 42 mg | Calcium: 851 mg | Iron: 10 mg

waagmi soni
waagmi soni

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