The word “chaat” is popularly believed to have its roots from the Hindi verb “chaatna,” which means “to lick” – the name is absolutely apt since these items are finger-licking good!
Chaat is typically served on the roadside from stalls or food carts. It can be eaten as a small mid-day snack or you can combine several to make a full meal.
Chaat did not originate in any particular region in India. There are dishes from different parts of Northern India with each state having its version. The tastes will be as varied as the names.
Chaat is usually a combination of flavors (sweet, spicy and tangy) and textures (from as crunchy as cornflakes to as soft as a marshmallow). Everything combines to tantalize your taste buds like nothing else. It will be an unforgettable experience – we promise!
Pani Puri
It starts with a hollow, round shell called puri to which you add a potato and black chickpea mix, tamarind chutney and spicy coriander-mint water. You pop the whole puri in your mouth for a burst of sweet, spicy, minty and tangy flavors. An unbelievable experience of a multitude of flavors all at once.
Samosas
A samosa is a fried, triangle-shaped pastry with a savory filling of spiced potatoes and green peas (ours is unique with special mint and cilantro flavors that make the filling green in color). This dish is served with cilantro-mint and sweet chutneys.
Dahi Puri
Dahi Puri is especially famous in Maharashtra and is believed to have originated in Mumbai. Crispy hollow shells are filled with potato, black chickpea and onion and sweet tamarind and spicy mint-cilantro chutneys are poured into them. Beaten yogurt is then poured over the shells and garnished with sev (fried gram flour vermicelli). A combination of textures and flavors that entice the palate.
Bhel Puri
The same base as Dahi Puri but with a few crunchy additions including peanuts, chana dal (fried lentils), boondi (fried chickpea flour balls) and chana chor garam (spiced and flattened black chickpeas).
Papdi Chaat
Papdi Chaat is most renowned in northern India compared to other regions. It is one of those go-to dishes when you just can’t make up your mind. It is crunchy and tasty, simple yet flavorful. A combination of papdi (small, flat, crisp, deep-fried crackers), white chickpeas, boiled potato, onion, tamarind chutney, mint-cilantro chutney, beaten yogurt, spices, topped with sev.
Sev Batata Puri
A flat/round puri topped with diced potatoes, onion, chana dal and sev with cilantro-mint and sweet chutneys. A brilliant blend of textures and flavors mingling in your mouth.
Raj Kachori
The king of all kachoris! When you want to be adventurous and love different flavors and textures, this is the perfect option for you.
A large kachori shell filled with papdi (small, flat, crisp, deep-fried crackers), bhalla (black gram/black lentil croquette), potatoes, onion, beet, mint-cilantro and sweet chutneys, beaten yogurt, boondi (fried chickpea flour balls) and chana dal, topped with sev.
Samosa Chole
The perfect adaptation of a samosa for people who love a little extra flavor. Featuring a mashed samosa, warm chickpea curry, mint-cilantro, sweet and garlic chutneys, onion, sev and spices.
Dahi Vada
A favorite summertime snack to beat the heat, Dahi Vada is believed to have originated in present-day northern India. Recipes for it have been found in 12th-century Sanskrit encyclopedias making it a truly ancestral dish.
Simple yet sophisticated – so delicious that it is loved even today. Deep-fried lentil balls topped with beaten yogurt and sweet chutney then sprinkled with red chili powder and other spices.
Delhi Chaat
A chaat local to Delhi that is delicious and leaves you with a satisfied feeling. Papdis (small, flat, crisp, deep-fried crackers), white chickpeas, bhalla (black gram/black lentil croquettes), boiled moong bean, tamarind and mint-cilantro chutneys, beaten yogurt, boondi (fried chickpea flour balls), peanuts, onion, spices and topped with sev.
Dahi Samosa Chaat
Smashed samosas, topped with sweet tamarind and mint-cilantro chutneys, beaten yogurt, onion, spices and a sprinkle of sev for an extra crunch.
Samosa Ragda
A mashed samosa, warm green pea curry, mint-cilantro, sweet and garlic chutneys, topped with onion, sev and spices. A perfect snack for that warm, cozy feeling on a cold, rainy day.
Aloo Tikki
Calling all potato lovers! A delicious variation of potato croquettes with Indian spices. Served with mint-cilantro and sweet chutneys, beaten yogurt, onion and spices topped with sev.
Tikki Ragda
Two fried potato croquettes topped with warm ragda (a curry or gravy preparation made from dried white peas, spices and seasonings) and green-sweet-garlic chutney.
Tikki Chole
Spicy potato croquettes served with chickpea curry, mint-cilantro, sweet and garlic chutneys, onion, spices and topped with sev.
Dahi Ragda Kachori
A unique mix of temperatures between the green pea curry and yogurt creates a brilliant blend like you’ve never tasted before. Crumbled kachori shells topped with green pea curry, onion, mint-cilantro and sweet chutneys, beaten yogurt, spices and sev.
Vegetable Cutlets
Cutlets with a spicy Indian twist! Peas, carrots, beets and boiled potatoes are mixed with spices and deep-fried. Served with mint-cilantro and sweet chutneys.
Masala Puri
This dish originated in Uttar Pradesh but is especially famous in the southern states of Karnataka and Tamil Nadu. Crushed puri, dry green peas curry, sweet and mint-cilantro chutneys, onion, tomatoes and garnished with sev. A spicy yet flavorful snack incorporating different textures.
Chana Chaat
This rather simple yet sophisticated light snack is adaptable to anyone’s taste buds. It’s made from boiled white chickpeas, black chickpeas, boiled whole moong beans, onion, tomato, a lime wedge, spices and cilantro. A good protein source.
