Skip to main content

Chaat Street

Dahi Puri by Bombay Foodie

I once tried explaining chaat to an American friend. It's not an entree or a main dish, I told her. For chaat's never eaten at meals. It's for snacking.

So it's finger food, she asked. Or a canape?

Neither, I said. Chaat comes on a plate because its dunked in sauces and its messy. And it's so spicy it makes your eyes water. But it's the best food there is.

By now, my friend sported such a bewildered look that I gave up. You don't explain chaat. You experience it. And preferably, because a little plate of food requires so much work, you don't cook it at home. In fact, chaat always tastes better when eaten off a street cart.

My favorite chaat experiences are dunking puffed golgappas in chilli and tamarind water. And eating that plate of coin sized papdis and dahi vadas drowning in chutneys and yogurt, aptly called bhalla papdi chaat back home.

Then in Mumbai, I made a new favorite. The Dahi Puri - the puffed golgappa filled with spicy mashed potatoes, some sprouted lentils and topped with tamarind chutney that's sweet and savory and spicy at the same time. Also with the extremely spicy cilantro and chilli chutney. Laced with yogurt. And finally garnished with fried gramflour strings as thin as rice vermicelli. Some fresh cilantro too, just for effect. You can't explain the dish, you have to experience it!

Comments

Simran...the word chaat makes my mouth water anytime..one thing I do not agree wid u...I can eat chaats as a main meal itself..might b an exception but I love them like dat..:)
and guess wat today today is chaats at my place for dinner..:)
but One thing is true..chaats cannot b explained,it has to be experienced..
notyet100 said…
Ya u r right,this word can't be explained it has to be experienced ,missing Delhi chaat
Of rainy days said…
i really like how every region has a fresh take on chaat. i was in calcutta a few months ago, and decided to try their version of sev batata puri, and much to my amazement, the dish had diced coconut and garam masala. a fair amount of garam masala. and i must say i did love the twist.
Swati Sapna said…
Its amazing how almost everyone I know loves chaat! I dont think there is anyone who can resist a good chat whatever the season or the time of day! I used to live in Bandra when I first moved to Mumbai and there was this Chaat guy who used to serve up the most amazing, spicy Sev Puri ever... There are days that I still crave for that Sev Puri :)
Charishma said…
love chaat,i love the simplicity of your blog
following you gladly
http://cheriesstolenrecipes.blogspot.com
Unknown said…
I love what you said.. Its so true, chaat is an experience! Looks delicious :)

Popular posts from this blog

Blog Picks : Soft Yogurt Sandwich Rolls

Much before I started blogging, I started reading through food blogs. And bookmarking recipes I would like to try some time. The list has grown so long that it would soon be enough to last me a lifetime. So I have decided to give my experiments in the kitchen a rest and go the tried and tested way with choice picks from my favorite blogs. The first blog pick comes from a baker who inspired me to bake my first cookie. I never miss a recipe on her blog, but this one was specially appealing. For I haven't graduated to baking a loaf yet and I wanted to bake buns before I take the big leap. So here comes this recipe for soft sandwich rolls and I promptly bookmarked it. Nicole has an excellent step-by-step recipe on her site so I am not going to repeat it here. But I must say that the buns were easy to make, and super yummy. I halved her recipe and made smaller rolls so ended up with eight of them. They never reached the making sandwiches stage because a few were eaten straight

Healthy Spinach Rice for Microwave Potluck Party

Is it really two years that Srivalli has been running her innovative microwave cooking event . She's prompted me to try my microwave for more than just heating several times. Just like last year, Srivalli celebrates the event anniversary with a potluck party . I took a dessert to the party last time around, but this time I was rooting for something healthier. I turned to last year's roundup, and there was this spinach rice . Valli, hope you don't mind getting the same dish on the menu again. To make spinach rice, wash and soak 1/2 cup rice. In a microwave safe dish, heat a tsp of ghee for 30 seconds. Add 5-6 peppercorns and heat for another 10 seconds. Now add a small onion, chopped finely and microwave for another 30 seconds. Add a cup of finely chopped spinach, 1/2 a tsp of garam masala and another 1/2 tsp of salt. Mix and cook for 2-3 minutes until the spinach wilts. Add rice to the bowl, and a cup of water then pop it back in the microwave for 5 minutes. Bring it

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are