The iconic chaats of India

Venture into the world of Indian street food and you'll inevitably encounter the iconic chaats, It's quite hard to describe chaats; while they have a few common ingredients, it is hard to club them under a single umbrella. The crunchy pani puri features fried dough with a hollow centre filled with sour and spicy water while the vada pav has a fried potato patty and spicy chutney sandwiched between soft pav (a type of bread). But what this food category does have in common are the tantalizing flavours: Not one dish solely focuses on a single spice and is usually an amalgamation of salt, sweet, sour and spicy ingredients.

Chaat dish Kanji Vada. While it's hard to define what a chaat dish is, their culinary appeal is undeniable. Image by Sneha Garg

This culinary category derives its name from the Hindi word ‘chaatna,’ meaning ‘to lick,’ suggesting food so delectable it prompts you to lick your fingers clean. It’s a name that these dishes undoubtedly live up to. Let’s look at some of the most popular chaats in India and how they have woven themselves into the everyday lives of millions of Indians, becoming more than just a snack but a cultural staple.

Pani puri

As dusk falls, a small crowd gathers around a modest food stall, watching in eager anticipation as the vendor deftly assembles bite-sized snacks at a lightning-fast pace. Beside him towers a mountain of deep-fried hollow balls made of flour or semolina—a stack he aims to deplete by night’s end. Known by various names like gol gappe and puchka, pani puri is arguably the most beloved street food in India. This dish requires little fuss: hollow dough balls filled with a modest portion of mashed potato, chickpeas and raw onions are dunked into spicy and tangy chutney diluted with water. It’s the combination of the mashed texture of spiced potatoes, the crispiness of the puri (dough balls), the crunch of raw onions and the flavours of the pani (water) that results in a burst of flavours that will leave you having for more.

Samosa

While Pani puri has won over the hearts of many Indians, Samosa has made its way to the hearts and stomachs of people around the globe. Yet, few outside India are aware of its many varieties. The classic triangular samosa, stuffed with spiced mashed potatoes and peas, remains a crowd favourite. You will also find a flatter variation filled with heavily sauteed onions that are equally popular in the south. However, if I had to take a pick, Kheema samosas filled with spicy chicken or mutton mince take the cake.

Samosa are probably one of the more well-known chaat dishes seen around the world. Image: Satyam Verma

Bhel puri

Bhel puri is a delightful mix of puffed rice (bhel), chopped onions, tomatoes, cilantro, crunchy sev (small strings of fried dough), roasted peanuts, papdi (fried crisps) and an assortment of chutneys. While it’s an easy snack to prepare at home, no one knows your flavour preferences better than your neighbourhood chaatwala. Despite serving hundreds of customers daily, he remembers his regulars’ orders with remarkable accuracy. “Extra sev,” “hold the tamarind chutney” — such customer requests come in many forms, and the chaatwala never misses a beat.

Vada pav

Ask a Mumbaikar about their favourite snack, and the unanimous answer will be vada pav. These stalls are ubiquitous here and cater to everyone, be it a college student or a Bollywood star. In a fast-paced city that never sleeps, vada pav is a quick meal that is easy on the wallet. A freshly fried potato patty is sandwiched between a soft pav along with a generous helping of garlic chutney, onions and a fried green chilli. The simplicity of vada pav belies its incredible flavour and satisfying crunch. From bustling street corners to busy train stations, you’ll find vendors serving up this iconic snack to eager crowds. For many in Mumbai, vada pav is more than just food—it’s a symbol of the city’s vibrant street food culture, offering a quick, delicious and affordable bite that fuels the city’s relentless energy.

Kachori

India’s love for fried foods is evident in its golden, crispy delights and a beloved snack in this category is the kachori. Originating in Rajasthan’s Marwar region, kachori is often savoured during the monsoon, accompanied by piping hot chai. A standard kachori is made of wheat dough filled with ground mung dal, fennel and coriander seeds, asafoetida and a mix of spices. Variations abound across the country. In Kota, Rajasthan’s IIT coaching capital, students find solace in Kota kachori amidst their rigorous schedules. While the ingredients are similar, nostalgia adds an extra flavour to this dish. Raj kachori, once served in royal palaces, opens at the top to be filled with yogurt, tamarind and mint chutneys, topped with crunchy sev and pomegranate seeds.

Kachori is a favourite during monsoons, with a cup of chai. Image by Prchi Palwe

Aloo tikki

From the biryanis in Kolkata to the everyday staple of aloo matar (potato and peas curry), potato is a frequent guest in many of the dishes in India. It is no surprise it has made its way into the plate of chaats as well. While the exact origin of aloo tikki is unknown, it is an extremely popular snack in Delhi. Mashed potatoes are mixed with spices and moulded into small patties which are shallow fried. Topped with chickpea curry or a combination of yoghurt, mint and tamarind chutney, aloo tikki is a carb powerhouse that packs a punch.

Kanji vada

In the northern states of Rajasthan, Punjab and Uttar Pradesh, Kanji Vada is a cherished delicacy, especially during the onset of winter and the festival of Holi. Kanji, a fermented drink made from black carrots, mustard and a medley of spices, is lauded for its probiotic benefits. Fried balls of mung dal are submerged in this tangy, pungent drink just before serving. The vadas retain a slight crunch before soaking up the kanji, creating a unique umami flavour that is both invigorating and irresistible.

Pav bhaji

Pav bhaji, a hearty dish of mashed vegetables in a spiced tomato gravy served with buttered pav, is yet another dish reigning supreme in India. The birth of this dish can be linked to two tales. Thanks to the Portuguese who graced our country with bread, tomatoes and potatoes, a similar dish prepared by the sojourned visitors fell into the hands of Indians. Over time, the flavours were developed to suit the desi (Indian) palette. However, this dish rose to prominence around the American Civil War in the 1860s. During this time, India saw a huge rise in cotton supply and the workers of cotton mills were working round the clock to meet the demand with almost no time to spare for a meal. As a result, a quick-fix meal was born: leftover vegetable curry was mashed and served with pav, creating a fuelling meal that took as little time to prepare as to eat.

Pav Bhali by Shree Iyer

India's street food repertoire is vast, and beyond the popular dishes, there are many regional specialties worth exploring. Dahi puri, a variation of pani puri, features puris filled with yogurt, tamarind chutney, and spices. Dahi vada, lentil fritters soaked in yogurt and topped with chaat masala and chutneys, is another favourite. Ragda pattice, shallow-fried potato patties topped with a spicy chickpea curry, is a comforting dish that hails from Maharashtra. Papdi Chaat, with its crispy flat puris, and Ghugni, a yellow peas curry served with fried bread, offer diverse flavours and textures. Misal Pav, a spicy curry made with moth beans, topped with crunchy farsan (a category of snacks) and served with pav, is yet another delight that showcases the rich tapestry of Indian street food.

- Asia Media Centre