Sharp, crisp and cooling plates from city streets, assembled from chutneys, curd and spice at the moment of serving.
Chaat · North India
Spiced potato cakes with a brown, crackling crust and a tender middle, griddled in a little oil and then dressed with yogurt, chutneys, warm chickpeas and fine sev.
View Recipe →Chaat · East India
A crunchy, sharp chaat from eastern India in which broken puri and puffed rice are mixed with spiced potato, chutneys and tamarind water, a close cousin of Kolkata's puchka.
View Recipe →Chaat · West India
Dry puffed rice, tossed with raw vegetables, fine sev and two chutneys just before it is handed over, so every grain reaches the mouth still brittle.
View Recipe →Chaat · Pan-India
Sweet corn, boiled or scorched over a flame, turned through raw onion, tomato, herbs, lime and a heavy shake of chaat masala for a snack ready in minutes.
View Recipe →Chaat · West India
Hollow crisp puris packed with seasoned potato and finished with whisked yogurt, both chutneys, sev and pomegranate, served cold and eaten within moments of being put together.
View Recipe →Chaat · Pan-India
Cut seasonal fruit dressed with lime juice, chaat masala and a pinch of black salt, so that the natural sugar is checked by something sour and salty.
View Recipe →No-Cook Street Mix · East India
Puffed rice shaken vigorously with mustard oil, raw onion, green chilli, peanuts, cucumber and tomato, sharpened with lime and handed over in a twist of paper.
View Recipe →Chaat · North India
Brittle semolina shells, hollow inside, loaded with spiced potato and chickpeas and then topped up with sharp mint water or sweet tamarind water right at the moment of eating.
View Recipe →Chaat · North India
Thick crackers of wheat and gram flour, snapped onto a plate over a base of spiced potato and boiled chickpeas, with whisked yogurt, two chutneys and a crunchy sev finish, so that the chaat is shared from one plate and not eaten bite by bite.
View Recipe →Chaat · West India
Potato patties fried in a shallow layer of oil until crusty, set in a loose, gently spiced curry of white peas and finished with tamarind and green chutneys, chopped onion and crunchy sev.
View Recipe →Chaat · West India
Palm-sized crisp papdi piled with diced potato, raw onion and tomato, striped with tamarind and green chutney, then buried under a thick layer of fine sev.
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