The origin of the word chaat reasonably arrives from the taste and feel of chatpatta, which can be fully expressed as salty, sweet and tangy in most delicious snacks and foods. It may also be obtained from the word chatna, meaning to lick. As the essence hits the sides of the tongue while enjoying the somewhat soggy crispness of the crust (papdi) and other fried bread and pastries.
Similar chaats originated in different parts of India. And now that we know that chaat is not only determined by its taste let’s take a look at 11 kinds of chaat we’ve all grown up to adore!
Once a preferred side dish of north-west frontier cuisine, aloo chaat is typical street food in Delhi and practically all of northern India. It consists of fried pieces of cooked potato mixed with chana and chopped onions and is liberally decorated with spices and chutney.
That is synonymous with the beaches of Mumbai, as locals enjoy munching on it while walking on the beach. It consists of puffed rice, sev, chopped onions, potato, crust (papdis), and is suppressed in chutney. The soggy sweet crispiness of the snack makes watching the beach sunset all worth it.
Aloo Tikki Chaat
That is a patty made from mashed potatoes that are generously coated with Dahi and chutney and sprinkled with sev. Its roots are in northern India.
Dahi Puri Chaat
Pani puri nuts are stuffed with a blend of mashed potato and chickpeas and sprinkled over with Dahi, chutney and sev. It stands testimony to Mumbai’s ingenuity with versatile foods like gol gappa.
Related to the aloo Tikki but with summed value. This Mumbai staple consists of an aloo Tikki coated with a dal made from white chickpeas classified as “ragda”. And of course, what performs it magical is an ample dose of chutney and sev.
The origin of this chaat is unknown as the Dahi Vada has its presence as Dahi Bhalla(Punjab), Doi Bora (Bengal), Thayir Vadai (Tamil Nadu), More Vada (Karnataka) and Perugu Vada (Telangana) (Telangana). The name of the chaat speaks for itself.
Deep-fried nuggets are famous as snacks and may not always be grouped under the section of chaat. Pakoras like Dahi Vada have a pan Indian style and may not be directly attributed to one location.
Like pakoras, Mangode is prepared with lentils and is dipped in a besan batter (gramme flour) before continuing deep-fried.
Made from a composite of papdi, dahi, chopped potatoes, onions, chutney and decorated with coriander leaves, this snack has its origins in Mughal royalty. It is famous all over northern India today.
Reaped from crushing the samosa flat and splashing it in dahi, tamarind chutney and mint chutney, the samosa chaat is a coincident variety that finds its roots in most cosmopolitan towns.
This snack begins in the city of Mumbai, and executing it is an art. Papdis are arranged on a plate, after which mashed potatoes are put on top, followed by dahi, chutney and sev. It’s a layering-like mechanism, and the end product is divine.