Various varieties of Chaat are some of most popular Indian street food dishes and quite more than just snacks for people in India. Chaat is among the lightest, cheapest and most convenient meal to have when someone is in a hurry. Indian street food is incomplete without a mention of chaat. A confusing point that many people don’t get is that a lot of Indian street food items are called chaat. Some of more popular chaat dishes are papdi chaat, gol gappa also called paani puri,and bhalla chaat. Chaat is a street food dish, but some kind of it always served during most parties in India. Even posh, high-end restaurants have started serving chaat items, but they are often beaten by the street food vendors who have been doing it for generations A large number of chaat food items exist in India, many with completely different flavours, looks and ingredients from the rest. Many chaats are eaten cool and thus are enjoyable even in summer. Pani puris for example, are just water flavoured with digestive spices served in hollow balls made of crisp flour. Sometimes they are garnished with chick peas and boiled mashed potatoes. The flavoured water is usually salty made using pudina (mint), rock salt, pepper, and some other ingredients depending upon where you eat it. For people who like sweetness, bit of sweet and tangy tamarind chutney is added. A number of different flavours among pani puris are available catering to almost every type of fan. The flavoured water is considered to help with digestion and is useful in preventing dehydration during hot summers of India. Many people drink pani puri water by cups.
Puris are the most common ingredients for other types of chaats. They are small, crisp and crackle loudly when broken. Boiled or fried potatoes and two or more types of chutney ( a type of sauce) are also used. One chutney, made of imli (tamarind) is sweet and tangy . Second one is spicy and made of pudina (mint), ginger and green chillies.
Many street food items, including chaat may or may not have dahi (curd, yooghurt), another popular food item in India. It helps with digestion and makes tolerating excess spiciness easy for people who are not used to it. Dahi bhalla chaat is a very popular and tasty street food item, specially popular during summers. The yoghurt is thickened and sometimes sweetened, giving it a smooth creamy texture which gels really well with bhalla . It is sometimes sprinkled with chaat masala, onion garnishing and bits of fried potatoes. Chaat masala is another thing which helps with digestion but is used more in a wa, not just to increase the flavours. It may have different varieties and ingredients in different places. Most popular are powders of , dried raw mango (aam choor), ginger, pepper, rock salt and dried pomegranates ( anaar daana). Apart from their use as chaat masala, these ingredients are also used in combination with other different ingredients as churan to help with digestion.
Bhel puri, from Maharashtra is a very tasty light snack made of sev ( thin noodle like crisps made of besan) and puffed rice. They are sprinkled with chaat masala, chutney and garnished with tomatoes and onions. It’s a good snack to have, light on stomach and low on oil.
Aaloo tikki is another very popular chaat dish made of boiled and then crisply fried potato cakes. They are served as soon as they are cooked, garnished with chaat masala, chutney and sometimes yoghurt. It’s a heavy dish due to fried potatoes but it’s popular all the same. McDonalds in India even launched a McAaloo Tikki burger to cash in on its popularity. Even if the chaat may seem heavy or tough to digest, yoghurt and chat masala make sure that your digestive system stays fit and healthy. As with everything else, it’s not good to eat chaat in excess, especially if you don’t know about Indian food in details
How to eat chaat or any other food in India
While traveling in Delhi or any other Indian city, you will find a number of street food vendors selling different varities of food with chaat vendors being a significant majority. Some of them will be there just to make a quick buck and be done with the whole thing, while others serve their food with pride and care for customers. Important thing is to know how to distinguish between the two. Good street food vendors care for their clientele and serve only the best quality food. You can tell it from their loyal customers.
Make sure that the food vendors you visit obey basic hygiene rules. Confirm that the food ingredients are covered and protected from dust and flies. Most street food vendors use disposable plates, but if they are not, make sure that they are clean. Read this article to know more about how to keep safe from water and food related problems while traveling.
We hope that this article will help you enjoy Indian street food, specially chaat better. Happy munching. Contact us for feedback, queries or for booking an Indian street food tour.
Assam offers just the right kind of flavours to tickle your taste buds. With a wide variety of indigenous food to offer, Assamese food is famous for its distinct flavoring and influences. Delicious pork, chicken and mutton dishes are a must try. Baanhgaj or Lagot Kukura is essentially chicken cooked with bamboo shoots and lentil.The dish goes well with rice and it can be garnished with chopped green chillies and onions. Khaar is truly a unique Assamese preparation. Khaar is a heartwarming dish made with vegetables and pulses and the main ingredient being meat, fish or even duck. Even dried banana leaves which imparts burst of unexpected yet refreshing flavors. Lucchi is prepared by deep frying a roti made up of white flour, without making it crisp. It is served with a delicious potato curry. Lucchi is also known as Poori in other parts of the country. Masor Tenga is slow cooked fish with a broth made from outenga, tomatoes, and lemon and offers an extremely tangy refreshing flavour once done. Every Assamese definitely loves Masor Tenga. Payash is made using Joha rice and is loaded with ghee, dry fruits, and milk. Cooked on a low flame, one can also add cardamom and saffron for garnishing the dish. Overall, it is a must try dish for all those with a sweet tooth.
The cuisine of Jharkhand is not very different from its neighboring Bihar. The food of Jharkhand is very light on the stomach and easy to digest. Dhuska is a popular deep fried snack eaten in Jharkhand. The main ingredients of the dhuska are powdered rice, chana dal powder and boiled potatoes.The bread is then deep fried. It is often served with any sauce or chutney. Dhuska is mostly made at the streets where people enjoy it as a snack . Handia is a rice beer popular in the Jharkhand.The making involves the use of ranu tablets, which is a combination of about 20-25 herbs and acts as a fermentor.The ranu tablets are then mixed with boiled rice and left to ferment. It is served cool and has lower alcoholic strength than other Indian liquors. Meetha Khaja is an item which is prepared in almost every household and then exchanged with their friends and relatives during the festive season. It is synonymous to Diwali in the state. This luscious dessert is made maida and sugar syrup and is a must try for all the sweet tooth out there. Pitha are typically made of rice flour, although there are some types of pitha made of wheat flour.The less common types of pitha are made of palm root. Pithas are primarily made from a batter of rice flour or wheat flour, which are shaped and optionally filled with sweet or savory ingredients. itha are typically made of rice flour, although there are some types of pitha made of wheat flour.The less common types of pitha are made of palm root. Pithas are primarily made from a batter of rice flour or wheat flour, which are shaped and optionally filled with sweet or savory ingredients. Rugra is indigenous variety of mushroom and is very delicious to eat. It rich in protein and minerals and high on calorific value. This dish is preferred by the local people and is high in demand during the peak season of Monsoon.
Indian food is known to be one of the most rich and delicious cuisines in the whole world. When you are traveling, you are bound to encounter some Indian food at the restaurants. Most people do not know how to make Indian food and therefore do not know much about it. Health benefits: Indian food is one of the healthiest in the world. It is made with very little oil and never animal fat. This means that it is not likely to result in high cholesterol blood content. This means that it is quite excellent for people who want to stay healthy and not experience cardiac diseases. This food is also made using a lot of spices and herbs. Most of these are known to have not only excellent taste, but they also have medicinal benefits. Some of the spices, such as turmeric, help in boosting the immune system. This means that by eating Indian food regularly, you are able to keep diseases at bay and live a healthy life. Main courses: Unlike other international cuisines which involve a lot of courses, Indian cuisine centers around one main course. This is either rice or bread. The variations in the dishes are brought about by the side servings which are numerous. Indian rice is made through different recipes so you do not feel like you are eating the same main dish every day. For example, you can have pulao rice, masala rice or turmeric rice. There are also a variety of Indian breads such as roti, naan or chapatti. These breads are sometimes made from whole grains and without any adding any fat making them healthy but still tasty. Meats: Indian food includes a wide range of meats apart from beef. However, most of the dishes are vegetarian with protein being obtained from other sources. Some of the popular protein sources for Indian foods include lentils, dried beans, chickpeas and black-eyed peas. This is one of the reasons why Indian food is considered to be quite healthy due to the extensive variety of vegetarian dishes. Spices: Indian foods are made using a lot of spices. Indian curries are quite hot and you may not be able to eat them if you are not used to having pepper in your food. Never the less, you can always make a special request to the chef to make your food without the pepper. This will take away a bit of the hotness but the other spices used will still maintain the flavor. Therefore, it is always advisable that you enquire from the server how spicy a dish is before ordering for it. Variety in recipes: Indian food is never prepared in the same way. Due to the wide variety of spices, you will find that each hotel and chef have their own secret recipes. Therefore, the same dish will taste quite different from one restaurant to another. This is one of the most intriguing things about Indian food and continues to make it a favorite. Next time you are going through ESTA ensure that you include Indian restaurants in your itinerary. Guest post by: Annie Bonneville
Indian Food Blog : Mizoram Mizoram food is mild in taste and is tinted with influences of Chinese cuisine. What makes Mizoram’s food special, is its traditional style of serving on the banana leaves. The food in Mizoram is prepared using mustard oil that gives a distinct flavour to the dishes, especially fish that is loved by the people in Mizoram. Bai is made of steamed vegetables along with pork, spinach and bamboo shoot, and spiced with local herbs. It’s mostly prepared with pork sauce (made out of pork and mustard). Bai is one of the most easily available dishes in Aizawl. Bamboo shoot fry is for all the vegetarian lovers. It has fried bamboo tossed with herbs along with shitake mushrooms and other vegetables .It is known as a light snack in Mizoram and generally enjoyed in the evening along with tea. Koat Pitha are deep fried fritters with rice flour and banana with the addition of fish. It has a crispy outer and a soft inner layer. It’s the best dish to pair with chai. Vawksa Rep is made with stir fried smoked pork with baby spinach and oyster mushrooms along with crushed garlic, ginger, green chilli and pepper. This dry dish is a popular dish in Mizoram that is eaten with steamed or sticky rice.
Palak Paneer Palak Paneer is a north Indian dish , especially made in Dhabas .Dhabas are mini restaurant on the highway especially found in the north of India the best ones being in Punjab. According to nutritionists Palak and Paneer is an excellent combination of proteins and vitamins. It is also an extremely tasty combination. Ingredients 1 bunch Palak. 2 tomatoes large. 2 tbsp. ginger garlic paste. 1 tsp. dhania powder. 1 tsp. jeera powder. 1 onion 3 green chillies 200 g Paneer. Salt to taste. 2 tbsp. oil or butter. To garnish 1 tbsp. of cream. Methodology Blanch the spinach in hot water Keep it covered for 10 mins When done, blend it with green chillies and water to make the Palak pulp. Boil the tomatoes. Remove the skin and make tomato pulp by grinding in a mixer Heat oil/butter , put onions and when they turn brown add the ginger garlic paste Add the masalas and tomato pulp Now add the Palak pulp and salt. Cover and cook for 7-10 minutes Add the Paneer pieces and turn off the flame Garnish with cream and serve with roti.
Indian Food Recipe : Green Chutney Ingredients Chopped Mint Leaves – 2 cups Chopped coriander – 1 cup Lemon juice – 1tbsp, Chopped green chillies – 1tbsp. Chopped ginger – 1 tsp. Salt to taste Yield: 1.25 cups Procedure Combine all the ingredients in a blender and blend to a smooth paste, add some water if required. Serve with Tikkas, kebabs, Indian fried snacks, etc. Image Credit: https://www.vegrecipesofindia.com/green-chutney-for-chaat-recipes/
Indian Food Blog: Himachal Pradesh The snow-clad mountains, lush green valleys, the freshness in the air, tranquillity in the environment, these are a few things that describe Himachal Pradesh at its best. From the road vendors to the authentic cafes and restaurants, Himachali people will pour their hearts out in their dishes. Akotri is made with buckwheat mixed with wheat that is usually prepared on occasions of festivities.The thought of a buckwheat cake might not sound so great but is both scrumptious and healthy. With the goodness of ghee, it provides you with enough nutrients and calories to survive a good hike. Sidu is a local bread made from wheat flour. The flour is kneaded and set aside for some hours for the yeast to settle and the dough to rise. The dough is put on the bonfire to be par-cooked and then later steamed to complete the cooking. This distinct bread is usually enjoyed with ghee . Ambal has mouth-watering taste due to the mixed sweet- sour flavours. Ambal is pumpkin dish usually served with rice and rajma. The dish is neither totally liquid nor totally dry. This dogri dish packs a lot of flavours and is a must try during the winters. Madra is a delicacy that belongs to Chamba district of Himachal Pradesh. This dish consists of the soaked chickpeas or vegetables. Madra is one of those dishes that represents the food culture of Himachal Pradesh and is available at every restaurant, and on festivals, offered to you with utmost love. Rajma Chawal is a delicious dish and contains good quality of carbohydrate and protein that can suit your taste. This popular dish is loved by people of all age groups. Rajma Chawal is perfect for a Sunday brunch or on a get-together with family and friends. It is cooked by using rajma(kidney beans) rice, onions, tomatoes and melange of spices. Kheru is a very tasty and authentic himachali dish. It is served for breakfast, lunch or dinner. Kheru is prepared with sour curd, coriander seeds, onions. Kheru is usually served with piping hot rice but can also be eaten with rotis or parathas. Sepu Vadi is simply a mouth watering dish. Sepu Vadi is cooked mostly on wedding occasion in Himachal Pradesh .Normally this dish is made with spinach , curd gravy and split Urad Dal.
How to cook Chicken Biryani Biryani has been originated in Turkey or Persia. The Muslim travelers have brought this to India and other places on the map closer to Persia. You can make a vegetable, mutton, chicken, prawn, fish biryani. The famous and most consumed is the Chicken Biryani. Traditionally earthen pots are used to make biryani to bring out the best aroma from the best quality ingredients used in the dish. Ingredients:- 1 kg – chicken, cut into medium size pieces. ½ kg basmati rice. 1.5 glasses of water. 1 tsp. – Ginger paste. 1 tsp. – Garlic Paste. 3- Large onions finely sliced. 3 – Green chillies, chopped. 1 cup – chopped fresh mint leaves. 1 cup – chopped fresh coriander leaves. 1 tsp – red chilli powder. 10 strands of saffron. ½ cup – milk. 2 cups – yoghurt. 2-3 tbsp. – lemon juice. 7- Cloves. 2 – Bay leaves. 5 – Green cardamoms. 1 – Inch piece cinnamon. 2 tbsp. – ghee. ¾ cup – oil. Salt to taste. Grind to paste – 7 cloves, 4 cardamoms, ½ tsp – whole pepper, ½ inch piece – cinnamon. How to cook: Soak saffron in milk and keep aside. Fry the sliced onions till crispy golden brown in color. Set aside to cool. When cool, grind to a coarse texture and set aside Rub ginger and garlic paste all over the chicken Add red chilli powder, half of the mint and coriander, lemon juice, green chilles, the ground spices ,crushed onions, yoghurt and the oil in which the onions were fried .Marinate for 2 hours In a heavy-bottomed pan, put the chicken along with the marinade and cook on medium heat until the gravy is not fully fried. Boil 1.5 glasses of water, when hot enough add some whole cloves, bay leaves, cardamoms and cinnamon then add salt and the rice. Parboil the Rice Drain the water and keep the rice side To layer the biryani add ghee in an earthen pot and layer rice then chicken gravy then rice and add the saffron milk to it Put the remaining ghee , coriander, mint leaves to garnish Seal the biryani and cook till rice is fully cooked Serve hot with raita.
