Sharp, crackly, many-layered plates where chutney, yogurt and spice hit the tongue all at once.
Chaat · North India
Spiced mashed-potato cakes browned on a hot griddle until the outside crackles and the middle stays tender, then dressed with curd, both chutneys, warm chickpeas and a handful of sev.
View Recipe →Chaat · East India
A noisy, sour, peppery eastern chaat in which smashed hollow puri shells and puffed rice are mixed with potato, onion and chutney, then dampened with chilled spiced tamarind water.
View Recipe →Chaat · West India
Airy puffed rice goes into one fast toss with chopped raw vegetables, thin sev and a spoonful each of two chutneys, and gets eaten at once while it still crackles between the teeth.
View Recipe →Chaat · Pan-India
Tender or flame-charred corn kernels turned with onion, tomato, coriander, a squeeze of lime and chaat masala into a quick, bright snack of the kind sold from carts all over India.
View Recipe →Chaat · West India
Hollow puri shells stuffed with spiced potato and chickpeas, covered in thick sweetened yogurt, both chutneys, sev and pomegranate, and eaten cold within a minute or two of being put together.
View Recipe →Chaat · Pan-India
Ripe seasonal fruit tossed with lime juice, chaat masala and a pinch of black salt, so the sweetness picks up a sour, salty edge and the bowl stops tasting like dessert.
View Recipe →No-Cook Street Mix · East India
Puffed rice shaken hard with mustard oil, raw onion, green chilli, peanuts, cucumber and tomato, then given a squeeze of lime and handed over in a paper cone.
View Recipe →Chaat · North India
Thin, hollow shells of fried semolina are cracked open, stuffed with spiced potato and chickpeas, and filled with ice-cold herb water that is sour, salty and hot, all within seconds of eating.
View Recipe →Chaat · North India
Fried crackers of wheat and gram flour are broken onto a plate and dressed with spiced potato, chickpeas, sweetened yogurt, two chutneys and fine sev, served as one shared pile in place of single bites.
View Recipe →Chaat · West India
Potato cakes browned in a flat pan sit in a brothy, mildly spiced white pea curry, and are finished with tamarind and green chutneys, raw onion and a heap of crunchy sev.
View Recipe →Chaat · West India
Palm-sized fried discs piled with potato, onion and tomato, striped red with tamarind and green with herb chutney, then buried under a thick layer of golden sev.
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