Chaat equals snack in India – and just learning the word will open up new worlds of tastes and pleasures for you. But if you wanna know a little bit more, stay with me, and I’ll introduce you to some of the best street chaats around the subcontinent.

Let’s start with Pani Puri. Also called Gol Gappe, Gub Chup or Phuchka, depending on where you try them, these little bites are amazing. You’ll find them everywhere, yet to me they mean Delhi or Rajasthan. They are little balloon-like crisps in which the vendor will put all kinds of things (though it should be noted here, when I say crisp, I don’t mean potato chips but a very Indian, wheat or gram flour crisp that is thicker and heavier). My favourites are the ones where the first four rounds come with just a bit of chickpea, potato and onion filling and a spicy, flavoursome water that bursts into your mouth when you devour them. Round five and six are then filled with a sweet chutney and yogurt sauce instead of the water. At last the little cardboard bowl is handed to you with spicy water only to clean down the sweetness and any leftovers.

The two minutes you share with your fellow munchers standing around the street cart and enjoying these treats are bliss. Then you throw the plate away and walk off, after handing the vendor a meer 20 Rupees.

You might also find Golgappe stands with six different water flavours, some without chickpea filling, some that are only spicy and not sweet and all in all no two vendors will serve the exact same tastes. A word of caution; it’s better to try them in winters than in summers, as in the hot season bacteria in the water is a bigger issue – but this shouldn’t let you shy away from having one of your most memorable and different food experiences in India! Follow the old traveller’s rule: eat where the crowd is to avoid Delhi-belly.

Indian Snakcs

Next, let’s talk about Bhel Puri and Sev Puri. Yes, you see we’ve got the ‘puri’ in the name again; it basically stands for the crisp part of the treat. These two Bombay-born snacks both have a similar mix of ingredients and are mostly sold from the same cart. The main difference is probably the way it’s served or eaten and its wetness – which can again vary greatly from one vendor to the other.

Essentially, they are a mix of various Indian crisps, puffed rice, again chickpeas, onions and potatoes, a couple of chutneys, seasoning and often coriander. The whole is thrown together in breath-taking speed and there you are already, happily holding a little paper cone brimming with Bhel or a plate full of Sev. What makes Sev Puri a little more fun and practical is, that you get spoonful’s of the mixture served on round little crisps which you can then push whole into your mouth, gulp down and enjoy.

Something that is probably more known to you but is just as authentically Indian and delicious if well made, is the Aloo Tikki Chaat. A patty of potatoes (aloo) gets fried, smashed on your regular paper plate and doused with yogurt sauce, sweet chutney and mint, coriander and chili chutney before being finished off with a sprinkle of your omnipresent crisps and coriander. Piping hot, this can be gobsmacking and is very popular in the north.

Momos, again less of a mystery to westerners, belong much further north. They are mountain food, said to have originated in Tibet but are now found everywhere in North India as well. A shell of wheat dough is wrapped around a center that can be anything from chicken, pork, buffalo or mutton mince to mushrooms, cabbage and various other vegetarian options. They may be steamed or pan fried, tiny or massive, dry or oozing out delicious juices from their respective fillings – yes you caught me. The juicy ones are my thing.

Another personal favorite is the Gujarati snack Dhokla. Dhokla are slightly strange looking, cake-like yellow sponges – but they are in no way a dessert, even though they do have a bit of sweetness to them. Interestingly made from gram flour, also called chickpea flour, the cloudy light pieces are soaked in a spicy-sweet water and served with whole, pickled green chilies. They are something you’ll never find in the West and a must have if you ask me.

Something I know mostly from South Indian restaurants are Dahi Vadas. Lentils are ground into a batter, fried in a ball or donut shape and then transferred to a thick, beaten yogurt that is often slightly sweet and once again topped with your regular chutneys, crisps and coriander.

Kachoris, similar to the world-famous Samosa, belong to the Rajasthani cuisine – tough you’ll find them pretty much anywhere in the north – and are of a more plain round form instead of the elegantly wrapped Samosas, have a thicker crust and the filling consists of a spicy lentil mixture. Like so many of these chaats they are fried, which gives them a delicious, crunchy outside.

Last but not least, Pakora. Pakora basically just means: dipped into gram flour mixed with water and fried. Whether these fritters are made from Bhindi (ladyfingers), spinach, cauliflower or onions doesn’t matter. They are quick to throw together at home as well which is why you’ll often be served some when you’re invited to someone’s house – mostly together with the bright green mint and coriander chutney.

As big as India is, as diverse are its cuisines throughout the states. And that is just as true for the chaats. These are a few commonly found ones but let your curiosity run free and try whatever, wherever your nose guides you. Just don’t forget: the more people a stand has, the more probable is good hygiene. Enjoy!

We at Curating Experiences specialise in food tours and walking tours which is the perfect way of experiencing some great Indian snacks! We ensure to take you to the vendors we have checked personally for hygiene as your health on the tour is of utmost importance to us!

Get in touch with us to curate your tour for some lipsmacking dishes!