11 Types Of Chaat From Around India That Have Won Over Our Hearts And Tummies

The origin of the word chaat probably comes in connection to the taste and sensation of chatpatta which can be best described as salty, sweet and tangy in most savoury snacks and foods. It might also be derived from the word chatna, meaning to lick, as the flavour hits the sides of the tongue while relishing the slightly soggy crispness of the papdi and other fried breads and pastries.

Different chaats originated in different parts of India. And now that we know that chaat is not only defined by its taste, let's take a look at 11 kinds of chaat we've all grown up to adore!

1. Aloo Chaat

Once a favourite side dish of north west frontier cuisine, aloo chaat is a humble street food in Delhi and virtually all of northern India. It consists of fried pieces of parboiled potato mixed with chana and chopped onions, and is generously garnished with spices and chutney.

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2. Bhelpuri

This is associated with the beaches of Mumbai as locals love munching on it while walking on the beach. It consists of puffed rice, sev, chopped onions, potato, papdis, and is smothered in chutney. The soggy sweet crispiness of the snack makes enjoying the beach sunset all worth it.

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3. Aloo Tikki Chaat

This is a patty made from mashed potatoes that is generously covered with dahi and chutney and sprinkled with sev. Its origins are in northern India.

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4. Dahi puri

Pani puri shells are stuffed with a mixture of mashed potato and chickpeas and drizzled over with dahi, chutney and sev. It stands testament to Mumbai's creativity with versatile foods like gol gappa.

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5. Ragda Patties

Similar to the aloo tikki but with added value. This Mumbai staple consists of an aloo tikki that is covered with a dal made from white chickpeas known as "ragda". And of course, what makes it magical is a generous dose of chutney and sev.

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6. Dahi Vada

The origins of this chaat is unknown as the dahi vada has its presence as Dahi Bhalla(Punjab), Doi Bora (Bengal), Thayir Vadai (Tamil Nadu), Mosare Vada (Karnataka) and Perugu Vade (Telangana)

The name of the chaat speaks for itself :)

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7. Pakora

Deep fried fritters, these are popular as snacks and may not always be clubbed under the category of chaat. Pakoras like Dahi Vada have a pan Indian character and may not be specifically attributed to one place.

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8. Mangode

Similar to pakoras, Mangode are made with lentils and are dipped in a batter of besan (gram flour) before being deep fried.

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9. Papri Chaat

Made from a mixture of papdi, dahi, chopped potatoes, onions, chutney and garnished with coriander leaves, this snack has its origins in the Mughal court and is popular all over northern India today.

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10. Samosa Chaat

Derived from smashing the samosa flat and splashing it in dahi, tamarind chutney and mint chutney, the samosa chaat is a contemporary variety that finds its origins in most cosmopolitan cities.

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11. Sev Puri

This snack originates in the city of Mumbai and making it is an art. Papdis are arranged on a plate after which mashed potatoes are placed on top followed by dahi, chutney and sev. It's a layering-like process and the end result is divine.

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So which city makes the best chaat? Is it Delhi, Mumbai, Lucknow, Meerut or (insert your choice)? Tell us what you think in the comments below! :)