Mumbai: Straight from the streets of North India, this Indian fast food has become famous all around the globe now. Yes, you are right we are talking about everyone’s favourite Chaat.
Many believe that chaat was discovered in the royal kitchen of Emperor Shah Jahan. According to legends, Shah Jahan was instructed to consume food that was high on spices but light on the stomach and that’s how chaat was born.
Over the time, chaat went through various changes as new flavours were added to it. Travelling from North to Gujarat, this delicacy was produced in different style, taste and forms.
From Raj Kachori, Gol Gappe, to Khandvi Noddle Chaat, Chola Pattie and Pudina Kadi Somosa- bring in versatility to the heavenly chaat.
“Every nooks and corner has its own spin to this chaat. In fact, even in North you will find every chaat place has a different flavour of its own,” says Narayan Kalal, Assistant Restaurant Manager, Tusker, Sofitel BCK, Mumbai at Chaat Festival.
There are almost 20 famous chaat types, Sev Puri, Corn Chaat, Palak Patta Chaat, Aloo Chat, Churmur Chaat, Dahi Bhalla, Aloo Tikki….to name a few.
Got hit by a sudden craving? Though there are varieties available out there, we recommend 5 chaat that will brighten up even your blue mood.
- Gol Gappe:
No matter what your mood is, gol gappe aka pani puri is one such chaat that you can never say no to. The puffy puri is stuffed with mashed potatoes or chickpeas and topped with tamarind and mint chutney. Golgappe ka pani (water) with mint and coriander gives you such a refreshing feel that you would keep asking for more.
- Raj Kachori:
This is one classic street food treat that will make your mouth water. Raj kachori basket filled with bhallas, papri, chickpeas, bhallas, yogurt and much more. Garnished with some pomegranate seeds, this is worth a bite.
- Khandvi Noodle Chaat:
Just when you thought that nothing more could be invented in chaat, the chef came up with Khandvi Noodle Chaat.
“It’s quite easy to make. The noodle is made up of homemade gram flour, tempered with curry leaves, mustard seeds and green chillies,” says Kalal.
The chaat tastes best when served with mint and tamarind chutney.
- Pudina Kadi Samosa:
This dish is inspired from Kathiawar region. “We have infused Gujarati and North Indian cuisine together here. Crispy samosa is dipped in mint kadi and is topped with fried onions and caabage,” says Chef Chef Jankidas Vaishnav, Tusker, Sofitel, BKC, Mumbai.
- Chola Patti:
This is simple yet palatable. Spicy potato patties are topped with simmering rich Sindhi chole (Kabuli channa), with mint chutney and dash of chopped tomatoes and onion.
