[edit]Chaat masala is a distinct spice blend used specifically in chaat snacks.
The word derives from Hindi cāṭ चाट (tasting, a delicacy), from cāṭnā चाटना (to lick, as in licking one's fingers while eating), from Prakritcaṭṭei चट्टेइ (to devour with relish, eat noisily).[4]
Panipuri is one of the popular chaats in South Asia.Dahi vada chaat with yogurt
The chaat variants are all based on fried dough, with various other ingredients. The original chaat is a mixture of potato pieces, crisp fried bread, dahi vada or dahi bhalla, gram or chickpeas and tangy-salty spices, with sour Indian chili and saunth (dried ginger and tamarind sauce), fresh green coriander leaves and yogurt for garnish, but other popular variants included alu tikkisorsamosa (garnished with onion, potatoes, coriander, peas, hot spices and a dash of yogurt), bhel puri, dahi puri, panipuri, dahi vada, papri chaat, and sev puri.
There are common elements among these variants including dahi (yogurt); chopped onions and coriander; sev (thin dried yellow salty noodles); and chaat masala, typically consisting of amchoor (dried mango powder), cumin, kala namak (Himalayan black rock salt), coriander, dried ginger, salt, black pepper, and red pepper. The ingredients are combined and served on a small metal plate or a banana leaf, dried and formed into a bowl.
Some of the dishes now categorized as chaats, such as Dahi Vada, can be traced back to ancient periods. A recipe for a dahi vada analogue called kshiravata is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka.[5][6] According to food historian K.T Achaya, descriptions of dahi vada also appear in literature far earlier from 500 BC.[7]
Another dish resembling as chaat as an organized phenomenon or distinct group of dishes, according to culinary anthropologist Kurush Dalal, originated in northern India (now Uttar Pradesh) in the late 17th century during the reign of Mughal Emperor Shah Jahan. The royal doctors had asked the people of Delhi to consume spicy and fried snacks, as well as dahi, as a countermeasure to the alkaline water of the Yamuna river that coursed through the city.[8]
Most chaats originated in some parts of Uttar Pradesh in India later in 20th century,[9] but they are now eaten all across South Asia and neighboring countries. Some are results of cultural syncretism.
[edit]Bhelpuri is a popular puffed-rice chaat.Raj Kachori chaatA plate of Masala puri made by street vendors in the chaat stalls near BangaloreKatori ChaatDahi puri chaat
Alu chaat - Potatoes (alu in Hindi) cut into small pieces, fried till crisp and served with chutney
Chotpoti, mixture of boiled diced potatoes, boiled chickpeas and sliced onions and chillies with grated eggs on top. Many kinds of roasted spice powder are used in its preparation.
Food portal
Media related to Chaat at Wikimedia Commons
India
Nepal
Pakistan
Caribbean
