Sweet, tangy, spicy, and pungent all meld into a gigantic explosion of flavors in a creation we call chaat. Chaat is derived from the Hindi word 'chaatna' or to lick. Chaat has its roots in Gujrat and Uttar Pradesh where tradesmen used to munch on crispy sev and puris as a way to snack during hours of business. One thing led to another and soon, they were embellishing it and making yummier concoctions such as Aaloo Puri, Sev Puri, and Bhel Puri.
Modern day chaat 'parlors' are more like small street shacks where you can tuck in many varieties literally standing in one place. Every city boasts its favorite haunt and every chaatwaala claims to be the best in the world. Despite these, some cities have the elevated status of being the best in the business. Mumbai's Chowpatty Beach is famous for its golgappas and vada paavs. Kolkatta is famous for its jhaal moori, but prefers to call its golgappas as puchkas. Golgappa or paani puri? Who cares! So long as you can taste the sweet, tangy, sour, and hear the crunching of the sev and puri between your ears, you are sure to have a great snacking experience.
Make your own chaat
With minimum ingredients, you can turn an ordinary snack into something extraordinary. Try this concoction. Vary the amounts according to your favorites.
Boiled potatoes
Finely chopped onions
Sev/mixture/chivda
Mamra
Peanuts
Cooked kabuli channa
Finely chopped cucumbers
Chopped tomatoes
Sweet chutney
Green chutney
Chaat masala
Keep everything ready before mixing. In a large bowl, add all the ingredients except the chutneys adjusting the amounts to suit your taste. Finally, add the chutneys and give a good toss before serving.
Now comes the easy part. Dig in and enjoy!
ICING ON THE CAKE : Each time you make chaat, it can taste entirely different. Don't be afraid to experiment. Mix different combinations of fruits and veggies. And remember, no two chaats are ever created equal!
