Paneer vada chaat/ A chaat with cottage cheese balls

Indian cuisine without chaat preparation is just like a body without soul! We all are obsessed with our chaat recipes. Chaat recipes have all the characters to be loved by all. lip-smacking chutneys, crunchy texture, yogurt and various masale make the chaat

This paneer vada chaat has most of the above characters but its texture is softer than other chaat recipes. Paneer or cottage cheese makes the vadas or balls soft and melt in the mouth. These paneer vadas are gluten-free as makhana and groundnut powder are added to bind the paneer in place of cornstarch or bread crumbs. In this way, this paneer vada chaat is ideal in fasting, vrat or upvaas days


Preparation time – 15 min
Resting time 20 min
Cooking time – 15 min
Final Assembling to make chaat – 5 min
Course – Evening snack
Author – Bharti Dhawan


• Paneer (grated) – 200 gms
• Boiled Potatoes (grated) – 2 big sized
• Dry roasted makhana/fox nuts – 1 cup/20-25 nos
• Roasted peanuts – 3/4 cup
• Salt – 2 tsp or to taste
• Red chilly powder – 2 tsp or to taste
• Cumin powder/jeera powder – 1 tsp
• Chaat masala – 1tsp
• Finely chopped green chillies – 1 tsp
• Oil – 1 tbsp or more


• Thick curd or yogurt – 500 gms (whisked with 1 tsp salt and 1 tbsp powdered sugar)
Green chutney – 2-3 tbsp
Imli Ki Khatti-Meethi Chutney– 2-3 tbsp
• Roasted cumin powder/bhuna jeera powder – 2-3 tsp
• Chaat masala – 2-3 tsp
• Aloo bhujia/sev for crunch
• Any sweet-sour fruit (I added diced plums/aloo bukhara)

Step By Step

1- Make a powder of roasted makhana. 1 cup of makhana will give 1/2 cup of makhana powder

2- Make a powder of roasted 3/4 cup peanuts. This will also give a 1/2 cup of powder

3- Take a bowl and add grated paneer, potatoes, makhana powder, groundnut powder, salt and spices. Mix with hands to make a dough

  • The dough must be tight, if not, add more pounded peanuts. This will bind the dough

4- Wet your hands and make lemon sized balls. Refrigerate for 20 minutes to set

5- Take a nonstick pan and add oil. When heated add the balls. Slow down the flame and pan fry the balls undisturbed for a few minutes

  • Be patient with the balls, when you find that balls have fried one side, then turn to another side. Paneer/cottage cheese sticks to the pan very easily

6- Take out and allow them to cool completely and prepare for the chaat


place cooled vadas in a tray
Add chilled and whisked curd on them
Add green and imli ki chutney on curd
Add chaat masala and cumin/jeera powder
Add aloo bhujia/ Sev and diced plums
Enjoy paneer vada chaat

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