There are all kinds of street food, and there is the beloved Chaat. A plate catering to the sweet, spicy, fruity, crunchy, mellow palates of Indian taste, a plate of Chaat makes everything better. Under the umbrella of Chaat lie unique varieties comprising Dhai Balla Chaat, Papdi Chaat, Gol Gappe or Panu Puri or Puchka, Ragda Pattice, and much more. The aspect of Chaat that makes it the top most popular street food is that each platter is unique to its region.
But have you ever wondered how this sui generis plate of flavours came into being? Well, thanks to the Mughals. So, the legend narrates that in the 16th Century during Emperor Shah Jahan’s reign, there was a cholera outbreak. And despite several attempts, no cure worked. Then, on the suggestion of an hakim, a remedy was devised to prepare food with abundant spices as that would kill the bacteria within. The khansamahs were summoned to prepare such a dish and came into being the Chaat. From the royal kitchens, this spicy tangy dish was brought to the streets of Delhi. From here it travelled to
Over the years as Chaat travelled from city to city, it got many more variations. In Mumbai, though the people of Uttar Pradesh who traveled for work the chaat was introduced. The city of dreams even added its version called the Ragda Pattice. Here are Chaat recipes from the streets of Mumbai, at Kusum Kathi Roll Façade, Sab TV Road, Andheri West – Mumbai.
1.Dhai Bhalla Chaat
Ingredients:
2 soaked Bhallas
3-4 pieces of puri
2 tbsp Green chutney
2 tbsp Sweet curd
Pinch of Cumin powder
Pinch of Rock salt
2 pinches of Chaat masala
Coriander leaves for garnish
Method:
Take two soaked dhai bhalla and squeeze the extra water out.
On a plate, crush the bhallas. Top the bhallas with green chutney, sweet curd, rock salt, cumin powder, chaat masala, crushed puri, and coriander leaves. Serve.
2.Papdi Chaat
Ingredients:
2 big Papadi
Half chopped Onion
2 tbsp of Ragda
2 tbsp Green chutney
2 tbsp Sweet chutney
1 tbsp Sweet curd
Pinch of Rock salt
Pinch of Cumin powder
2 pinches of Chaat masala
Sev and coriander leaves for garnish
Method:
On a plate, crush the papadi. Top it with onions and Ragda, and then mix it.
Top the papadi mix with green chutney, sweet chutney, sweet curd, rock salt, cumin powder, and chaat masala.
Garnish with sev, coriander leaves, and serve.
3.Ragda Pattice
Ingredients:
1 boiled mashed potato
2 tbsp of Ragda
Half chopped Onion
1 tbsp Green chutney
1 tbsp Sweet chutney
1 tbsp Sweet curd
Sev and coriander leaves for garnish
Method:
Make a tikki out of the mashed potato and deep fry it.
Once done, transfer it to a plate and cut it into pieces. Top the aloo tikki with ragda, onions, green chutney, sweet chutney, and sweet curd.
Garnish with sev, coriander leaves, and serve.