Tangy, crunchy, layered street snacks built around chutneys, yogurt and spice.
Chaat · East India
Crisp broken puri shells and puffed rice sit alongside spiced potato, onion and both chutneys in this East Indian bowl, pulled together at the end with a generous pour of chilled tamarind water.
View Recipe →Chaat · North India
Spiced potato patties fried until the exterior turns crisp and golden while the centre stays soft, then finished with yogurt, both chutneys, a spoonful of chickpea curry and a layer of crunchy sev.
View Recipe →Chaat · West India
Dry puffed rice tossed only seconds before serving with chopped vegetables, sev and two chutneys, so every grain stays crisp and separate at the table.
View Recipe →Chaat · West India
Hollow puris hold a scoop of spiced potato and chickpeas underneath a layer of chilled whisked yogurt, both chutneys, crisp sev and pomegranate seeds, with the whole plate meant to disappear within minutes of being built.
View Recipe →Chaat · Pan-India
Seasonal fruit cut into bite-sized pieces and dressed with lime juice, chaat masala and a pinch of black salt, so the natural sweetness is offset by a savoury, tangy edge.
View Recipe →No-Cook Street Mix · East India
The ingredient list for jhal muri is so short it almost seems beside the point — what actually decides whether it turns out right is the proportion of mustard oil to puffed rice, and whether the mix gets tossed with real force once it's in the bowl.
View Recipe →Chaat · North India
Treat pani puri as three unrelated jobs rather than one dish, and most of the difficulty disappears — shells, filling and water can each be finished well ahead, leaving only a few seconds of assembly right before eating.
View Recipe →Chaat · North India
A bowl-style chaat built from sturdier, wheat-and-gram-flour crackers broken up rather than topped piece by piece, then layered with spiced potato, boiled chickpeas, whisked yogurt, tamarind and green chutney, and a finish of crisp sev, all meant to be eaten with a spoon.
View Recipe →Chaat · Pan-India
A light, fast chaat made by tossing boiled or grilled corn kernels with onion, tomato, coriander, lime juice and chaat masala, sold widely from street carts.
View Recipe →Chaat · West India
Neither half of ragda pattice earns its reputation alone. A pan-fried potato cake supplies the crunch, a thin curry of long-cooked white peas supplies the body, and chutney, onion and sev tie the two together into something closer to a full meal than a snack.
View Recipe →Chaat · West India
Small fried semolina discs get layered with diced potato, raw onion and tomato, finished with two chutneys and a thick crown of sev, assembled only moments before serving.
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