We would have filed a petition to credit India’s chaats with coining the phrase “finger lickin good,” had KFC not filed for copyright. First of all, the word “chaat” in Hindi means “lick” literally. Two, it’s simply more appropriate. Nevertheless, the origin of this well-known snack remains a mystery, with some accounts dating it back to the Mughal era. According to legend, someone in Shah Jahan’s kitchen created the dish after he became very sick and was told to eat spicy food to kill the bacteria. In the 12th century, dahi vadas were mentioned in Manossallas, according to KT Achaya, a seasoned food historian.
Laal aloo chaat, Darjeeling
While momos and thukpa are among Darjeeling’s most well-known street foods, many people are unaware of another treat: laal aloo, or red potato. This dish, which has a lot of red chilies and potatoes, is served with Wai Wai instant noodles and has potato chips on top. The best location to sample this street snack is at Laden La Road, directly in front of Rink Mall.
Chaat Shakarkandi, Uttar Pradesh
This sweet and flavorful chaat is typically served by street vendors who sell sweet potatoes or shakarkandi on carts. The vegetable is cooked over coal until it becomes soft and tender. After that, it is sliced into cubes, cooked in oil, and topped with chaat masala, lemon juice, and additional spices.
Delhi’s Kulle/Kuliye ki chaat
Kulle ki chaat, an Old Delhi delicacy from Chandni Chowk, is a nutritious chaat without any fried ingredients. This recipe is a total winner because it uses carved out fruits and vegetables like tomato, cucumber, potato, and apples that are then filled with boiled chickpeas, spices, pomegranate seeds, and lime juice.
Kashmir’s Lakhanpur de Bhalle
These bhallas, which have their origins in the Jammu and Kashmir town of Lakhanpur, are made with split green gramme paste or fried chickpeas, and they resemble vadas. Donned with green chutney, radish, spices and lime juice, it’s a flavour bomb of sorts.
Agra’s Palak Patta Chaat
After being coated with a mixture of rice flour, besan, and spices, spinach leaves are deep-fried until they turn golden. After cooked, the fritters are arranged on a platter and garnished with chutney, curd, tomatoes, onions, spices, and herbs, thereby contributing to Agra’s distinct and aromatic chaat repertoire.
Manchurian Idli in Andhra Pradesh
Though there are many dishes from South India that are well-known, chaat is not typically thought of when discussing the region’s cuisine—this is unjustified. Introducing idli Manchurian, a flavorful blend of Chinese and South Indian cuisine, which is made from fried leftover idli covered in a Manchurian sauce.
Also read: 5 Traditional Foods you must try this Lohri
Poha Jalebi, Indore
Have you ever had breakfast that included dessert? It appears that Indore residents have. Poha jalebi, a very well-liked dish among the locals, has the ideal balance of sweet and spicy flavours. Together with curry leaves, cumin seeds, onions, and chillies, poha, or flattened rice, is roasted and served with a sticky-sweet jalebi.
