When discussing Indian street food, chaat truly stands out as a delightful fusion of flavors and textures. This savory snack can be crafted from an impressive variety of ingredients, complemented by zesty sauces, distinctive spices, creamy yogurt, and crunchy toppings. Priya Krishna, a well-respected author and food writer, shared her insights, saying, “Chaat is more than just a category of snacks; it’s a way of life. It encompasses everything that makes food craveable – sweet, sour, tangy, spicy, and crunchy.”
The word “chaat” originates from the Hindi verb “chaatna,” meaning “to lick.” Chef Maneet Chauhan from Nashville noted in an interview with the New York Times that good chaat is indeed finger-licking good and perfect at any time of the day. Roopa Gulati, another chef and author, elaborated on the unique nature of chaat flavors, stating, “In India, we don’t have a single English word to describe the diverse flavors of chaat. But the word ‘chatpata’ captures the essence of its thrilling tastes and textures.”
Chaat is typically enjoyed at street stalls, restaurants, or during cozy tea times at home. A classic chaat dish often features a starchy base, like chopped samosas or fried potatoes, enhanced with an array of colorful chutneys, cooling dairy, crunchy components, and a lively mix of spices. The combination tantalizes the taste buds and is an excellent way to include more pulses in your diet, particularly with a chickpea variant.
Madhur Jaffrey, in her iconic book “Indian Cookery,” suggests that using dried pulses is always an option. However, she acknowledges the undeniable appeal of the creamy texture that canned chickpeas offer. The Times of India even provocatively asks, “Who says you can’t have chaat while on a diet?” featuring a recipe with fiber and protein-rich black chickpeas. While they are great in a robust sauce, our team found that those tougher black chickpeas didn’t quite measure up to the traditional chaat experience as effectively as their white counterparts.
Sumayya Usmani, who has authored two books on Pakistani cuisine, recommends soaked chana dal in her recipe for BBC Good Food. Personally, I found their raw flavor and chalky texture unappealing, but if you’re a fan of sprouts, this could provide a fun twist. For those looking to add substance, incorporating boiled potatoes can offer a buttery, starchy element that soaks up flavors beautifully.
Recipes often vary on whether to use cooked or raw tomatoes and onions. I prefer incorporating fresh elements, like cucumber for that satisfying crunch, along with pomegranate seeds for a vibrant pop of color. However, I also relish the deep flavors that come from sautéing vegetables in oil.
If you prefer a milder chaat, letting the dish cool before serving can help. Following Jaffrey’s tip, adding raw onions soaked in lemon juice can provide a well-rounded bite. For the onions, I recommend using sweeter red varieties or even shallots for their milder sweetness.
The spices are where the real magic happens. Ground ginger is a staple in chaat masala, a spice blend that is readily available but tastes best when freshly made. Gulati describes it as a “cornucopia of spices,” with aromas that create a blissful medley of sour and spicy flavors. She also includes mint leaves, contributing a sweet, peppery fragrance.
Chetna Makan takes a more straightforward route in her recipe, using fennel seeds instead of mint but still capturing the necessary zest. I encourage everyone to create their own chaat masala blend, keeping in mind the balance between tangy and funky.
As for sauces, Usmani features a tamarind chutney in her recipe, while Gulati impressively combines a homemade sweet-and-sour date and tamarind sauce with a cooling mint yogurt raita. While chickpeas can shine on their own, I believe that chaat is all about indulgence, and adding both sauces elevates the dish to new heights. If making sauces from scratch seems intimidating, don’t fret! There are plenty of store-bought options that are incredibly versatile.
A splash of lemon or lime juice really brings the chaat alive, especially when garnished with fresh herbs. While coriander is the most common, Makan and Usmani also include dill and mint, respectively—flavors that pair beautifully with a yogurt sauce.
The Times of India even suggests topping the dish with sev, deep-fried noodles made from chickpea flour, for that irresistible crunch. If you can’t find sev, Chauhan recommends using cornflakes or tortilla chips as delightful substitutes. The beauty of chaat lies in its creativity and the joy of the experience.
To encapsulate these flavors, I’ve created a recipe for perfect chana chaat—an opportunity to explore a multitude of textures and tastes.
As you reflect on chaat, what do you perceive as its essence? Do you think it can be made with just about anything, or do you see certain limits? And how do you specifically prefer your own chana chaat?
