Thattu Vadai Chaat Recipe – Carrot, Beetroot & Onion Filling

Last Updated on 2 months by Neha Deshmukh

Thattu Vadai Chaat Recipe – Carrot, Beetroot & Onion Filling

Introduction

Okay, let’s be real – who doesn’t love a good chaat? There’s just something about that explosion of flavors and textures that’s utterly irresistible. I stumbled upon this Thattu Vadai Chaat a few years ago at a local street food stall, and I’ve been obsessed ever since. It’s a delightful twist on the classic, using crispy thattu vadai as the base for a vibrant carrot, beetroot, and onion filling. It’s surprisingly easy to make at home, and honestly, it’s a guaranteed crowd-pleaser!

Why You’ll Love This Recipe

This Thattu Vadai Chaat is a fantastic snack or light meal. It’s quick to assemble, packed with fresh veggies, and offers a wonderful balance of sweet, spicy, and tangy flavors. Plus, it’s a fun way to enjoy thattu vadai beyond the usual accompaniment with sambar and chutney.

Ingredients

Here’s what you’ll need to whip up this delicious chaat:

• 8 Thattu Vadai
• ½ cup Grated Carrot (approx. 75g)
• ½ cup Grated Beetroot (approx. 75g)
• 1 Onion, finely sliced
• 2 teaspoons Lemon Juice
• 2 tablespoons Green Chutney
• 2 tablespoons Red Chutney (or Kara Chutney)
• Chaat Masala, to taste
• ¼ cup Coriander Leaves, chopped (approx. 20g)

Ingredient Notes

Let’s talk ingredients for a sec! Using freshly grated carrot and beetroot really makes a difference in the flavor and texture. Don’t be shy with the coriander leaves – they add a lovely freshness. And the chutneys? Well, that’s where the magic happens! I’ll dive deeper into chutney choices a little later.

Thattu Vadai: Exploring Regional Variations

Thattu vadai are a South Indian specialty, particularly popular in Tamil Nadu. They’re essentially savory lentil donuts, traditionally made on a flat griddle (the thattu). You can find them at most South Indian grocery stores, or even make them from scratch if you’re feeling ambitious! They come in different sizes and textures, so feel free to use your favorite.

Chutney Choices: Green, Red & Kara – A Flavor Guide

The chutneys are key to building the flavor profile of this chaat. Green chutney usually features mint and coriander, offering a fresh, herbaceous kick. Red chutney is typically tomato-based, providing a sweet and tangy element. Kara chutney (spicy chutney) adds a fiery punch – I love using a peanut-based kara chutney for extra flavor. Feel free to adjust the amount of each chutney to your liking!

The Importance of Fresh Vegetables

Using fresh, crisp vegetables is crucial. They provide a lovely crunch and vibrant flavor that complements the thattu vadai perfectly. I like to grate the carrot and beetroot just before assembling the chaat to ensure they’re at their best.

Chaat Masala: The Tangy Finishing Touch

Don’t skip the chaat masala! It’s the secret ingredient that ties everything together, adding that signature tangy and slightly spicy flavor. A generous sprinkle is essential.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, finely slice the onion into thin pieces. This ensures it distributes evenly throughout the filling.
2. In a mixing bowl, combine the grated carrot, grated beetroot, sliced onion, lemon juice, and chopped coriander leaves. Toss everything well to combine.
3. Now, grab a plate and arrange two thattu vadai on it.
4. Spread a generous layer of green chutney on one side of a vadai.
5. On the other vadai, spread red chutney (or kara chutney if you prefer a spicier kick).
6. Spoon a generous portion of the carrot-beetroot-onion mixture onto the chutney-coated vadai.
7. Sprinkle chaat masala generously over the vegetable mixture. Don’t be shy!
8. Carefully sandwich the two vadai together, pressing gently to hold the fillings in place.

Expert Tips

Let’s make this chaat even better!

Achieving the Perfect Crunch

Serve immediately! The thattu vadai are at their crispiest when freshly assembled. If you let it sit for too long, they’ll soften.

Balancing Flavors: Chutney & Chaat Masala

Taste as you go! Adjust the amount of chutney and chaat masala to achieve your desired level of spice and tang.

Assembling for Stability

Press the vadai together firmly, but gently, to prevent the filling from spilling out.

Variations

Want to switch things up? Here are a few ideas:

Vegan Thattu Vadai Chaat

This recipe is naturally vegan! Just ensure your chutneys are also vegan-friendly.

Gluten-Free Adaptations

Thattu vadai are typically gluten-free, but always double-check the ingredients if you’re buying them pre-made.

Spice Level Adjustments

Use more or less kara chutney to control the spice level. You can also add a pinch of red chili powder to the vegetable mixture for an extra kick.

Festival Adaptations (e.g., Diwali Chaat)

During Diwali, my family loves adding a sprinkle of boondi (tiny fried chickpea flour balls) to the chaat for extra texture and festivity.

Serving Suggestions

This Thattu Vadai Chaat is perfect as a standalone snack or a light lunch. It pairs well with a cup of hot chai or a refreshing glass of lassi.

Storage Instructions

Honestly, this is best enjoyed immediately. The vadai will lose their crunch if stored. If you absolutely must, you can store the vegetable filling separately in an airtight container in the refrigerator for up to a day.

FAQs

What is Thattu Vadai and where does it originate?

Thattu vadai are savory lentil fritters from South India, particularly Tamil Nadu. They’re traditionally made on a flat griddle called a thattu.

Can I make the vegetable filling ahead of time?

You can, but the vegetables might release some moisture. If you make it ahead, drain any excess liquid before assembling the chaat.

What chutneys can I substitute if I don’t have green, red, or kara chutney?

You can use any chutney you like! Tamarind chutney, mint-coriander chutney, or even a simple tomato relish would work well.

How can I ensure the vadai remains crispy after assembling the chaat?

Serve immediately! That’s the best way to keep them crispy.

Is this recipe suitable for a packed lunch?

Not really, as the vadai will soften. It’s best enjoyed fresh. However, you could pack the vegetable filling and vadai separately and assemble it just before eating.