chaat

Chaat is a category of savory snacks that originated in the Indian subcontinent, commonly sold by street vendors and enjoyed across India, Pakistan, Bangladesh, and Nepal. The term chaat refers to a wide variety of dishes rather than a single recipe, and chaats are distinguished by a balance of contrasting flavors—sweet, sour, tangy, spicy—and a range of textures from crisp to creamy.

Typical chaats begin with a base such as fried dough crisps (papdi), puffed puris, or sev, to which ingredients like boiled potatoes, chickpeas, or sprouts are added. They are finished with yogurt, chutneys (tamarind and green chutney), chaat masala, and sometimes pomegranate arils or farsan. The preparation emphasizes bold seasoning and a medley of textures, from crunchy sev to soft mashed potato.

Popular varieties include papdi chaat, aloo tikki chaat, dahi puri, pani puri (golgappa), sev puri, and bhelpuri. Samosa chaat is another common form. In different regions, chaats reflect local ingredients and tastes, leading to substantial regional repertoires while maintaining the core conceptual framework of a snack served on a plate or in a bowl with multiple flavor elements.

Chaat remains a staple of street food culture in the subcontinent and among its diaspora, with vendors often specializing in chaat varieties. The name is commonly linked to tasting or licking, reflecting the flavorful nature of the dishes. The exact origins are not precisely documented.