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Chaat

Bhala Papri chaat in dahi with Saunth chutney
Origin
Place of origin	India
Type	Snack

Chaat (Hindi: चाट) is a term describing savoury snacks, typically served at road-side tracks from stalls or carts in India.^[1] With its origins in east India, chaat has become immensely popular in the rest of India and the rest of South Asia. The word derives from Hindi cāṭ चाट (tasting, a delicacy), from cāṭnā चाटना (to lick), from Prakrit caṭṭei चट्टेइ (to devour with relish, eat noisily).^[2]

Overview[link]

Aloo tikki served with hari (Mint and cilantro chutney), Saunth chutneys, and dahi

A young man at his chaat stand in Mussoorie, India. The main text on the front says "bhel puri" and "sev puri" in Hindi. In the plastic bag are puris for panipuri; the yellow substance is sev; the fried crackers are papdi; the white substance is puffed rice; and the other things are chopped onions, limes and tomatoes.

The chaat variants are all based on fried dough, with various other ingredients. The original chaat is a mixture of potato pieces, crispy fried bread Dahi vada or Dahi Bhalla ("Bhalla" in Hindi), gram or chickpeas and tangy-salty spices, with sour home-made Indian chilli and Saunth (dried ginger and tamarind sauce), fresh green coriander leaves and yogurt for garnish, but other popular variants included Aloo tikkis (garnished with onion, coriander, hot spices and a dash of curd), bhel puri, dahi puri, panipuri, dahi vada, papri chaat, and sev puri.

There are common elements among these variants including dahi, or yogurt; chopped onions and coriander; sev (small dried yellow salty noodles); and chaat masala. This is a masala, or spice mix, typically consisting of amchoor (dried mango powder), cumin, Kala Namak (rock salt), coriander, dried ginger, salt, black pepper, and red pepper. The ingredients are combined and served on a small metal plate or a banana leaf, dried and formed into a bowl.

History[link]

Most chaats originated in Uttar Pradesh, but they are now eaten across South Asia. Some are results of cultural syncretism - for instance, pav bhaji (Bread/bun with cooked and mashed vegetables) reflects a Portuguese influence, in the form of a bun, and bhel puri (Sev puri), was created by a Gujarati migrant to Mumbai.

Regions[link]

In cities where chaat is popular, there are popular chaathouses or dhabas, such as Mumbai's Chowpatty Beach. The chaat specialities vary from city to city. Chaat from Agra and Mathura are famous throughout India. In Hyderabad, chaat is mostly prepared by vendors hailing from Bihar, and is different in taste.

Types of chat[link]

Delhi Chaat with saunth chutney

Aloo chaat vendor, Connaught Place, New Delhi

• Panipuri/Gol gappa
• Papri chaat
• Aloo Chaat - Aloo (potatoes) are cut into small pieces and then fried till crisp and served with chutney
• Dahi puri
• Dahi vada
• Aloo tikki
• Bhelpuri
• Chila - Besan pancakes served with chutney and sooth (sweet chutney)
• Bhala/Aloo Tikki
• Pakora - Different things such as paneer, vegetable dipped in besan (Chickpea/gram flour) paste and fried.
• Samosa Chaat - Samosa is broken into pieces with green and sweet chutney added to it.
• Mangode - Similar to pakora, but besan paste is replaced with yellow moong paste.
• Bedai - Puri stuffed with dal and fried till crisp. Typically served with aloo sabji and eaten for breakfast.
• Sevpuri

References[link]

v t e Indian dishes by region North Aloo gobi Baati Baingan Bartha Barfi Bhatura Butter chicken Chana masala Chapati Chicken tikka Chole bhature Churma Dal makhani Dopiaza Haleem Kachori Kadai Kadhi Keema Kulcha Korma Kulfi Mattar paneer Makki di roti Mirchi Bada Naan Nihari Palak Paneer Pakora Paneer Tikka Pasanda Raita Rajma Rogan josh Rumali Roti Sarson ka saag Shahi paneer Shami Kebab Tandoori chicken Paneer Tikka Masala Aloo Mutter South Appam Aviyal Baghara baingan Benne Dose Bhajji Bisi bele bath Bonda Chicken 65 Chakna Curd rice Dahi chutney Dopiaza Dosa Double ka meetha Fish molee Hyderabadi biryani Hyderabadi haleem Idiappam Idli Injipuli Kaalan Kanji Kerala porotta Koottu Kozhukatta Lukhmi Mirchi ka salan Murukku Mysore Pak Pachadi Paniyaram Parotta Payasam Pongal Poriyal Pulihora Puttu Rasam Rice and curry Sambar Sheer korma Sevai Upma Uttapam Vada West Akuri Basundi Bhakri Bhelpuri Bombil fry Chivda Chouriço Dahi vada Dhansak Dhokla Doodhpak Kadboli Khatkhate Khichdi Kombdi vade Kuswar Misal Pav bhaji Patoleo Patra ni machhi Sabudana Khichadi Sanna Sevpuri Shrikhand Sorpotel Thalipeeth Vada pav Vedhmi Veg Kolhapuri Vindaloo Xacuti East Alu Potala Rasa Beguni Bel Pana Bhuna Khicuhri Chakuli Pitha Cham cham Chandrakanti Charchari Chhena Chingudi Jhola Dahi baigana Dahi Machha Jalfrezi Kati roll Luchi Machha Jhola Maachha Bihana Mathapuli Mishti Doi Ouu khatta Pakhala Pantua Pitha Rasabali Rasgulla Ras malai Sandesh Santula Miscellanea Biryani Chaat Chutney Dal Falooda Flattened rice Gulab Jamun Halwa Indian pickle Jalebi Kheer Kofta Laddu Panipuri Papadum Paratha Puri Roti Samosa Sabzi Zarda Puri Bhaji Indian diaspora Chicken tikka masala Desi Chinese Phall Nasi kandar Pasembur Roti canai