Chaat masala is a distinct spice blend used specifically in chaat snacks.
The word derives from Hindi cāṭ चाट (tasting, a delicacy), from cāṭnā चाटना (to lick, as in licking one's fingers while eating), from Prakritcaṭṭei चट्टेइ (to devour with relish, eat noisily).[4]
Overview
Panipuri is one of the popular chaats in South Asia.
The chaat variants are all based on fried dough, with various other ingredients. The original chaat is a mixture of potato pieces, crisp fried bread dahi vada or dahi bhalla, gram or chickpeas and tangy-salty spices, with sour Indian chili and saunth (dried ginger and tamarind sauce), fresh green coriander leaves and yogurt for garnish, but other popular variants included alu tikkis or samosa (garnished with onion, potatoes, coriander, peas, hot spices and a dash of yogurt), bhel puri, dahi puri, panipuri, dahi vada, papri chaat, and sev puri.
There are common elements among these variants including dahi (yogurt); chopped onions and coriander; sev (thin dried yellow salty noodles); and chaat masala, typically consisting of amchoor (dried mango powder), cumin, kala namak (Himalayan black rock salt), coriander, dried ginger, salt, black pepper, and red pepper. The ingredients are combined and served on a small metal plate or a banana leaf, dried and formed into a bowl.
History
Some of the dishes now categorized as chaats, such as Dahi Vada, can be traced back to ancient periods. A recipe for a dahi vada analogue called kshiravata is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka.[5][6] According to food historian K.T Achaya, descriptions of dahi vada also appear in literature far earlier from 500 BC.[7]
Another dish resembling as chaat as an organized phenomenon or distinct group of dishes, according to culinary anthropologist Kurush Dalal, originated in northern India (now Uttar Pradesh) in the late 17th century during the reign of Mughal Emperor Shah Jahan. The royal doctors had asked the people of Delhi to consume spicy and fried snacks, as well as dahi, as a countermeasure to the alkaline water of the Yamuna river that coursed through the city.[8]
Most chaats originated in some parts of Uttar Pradesh in India later in 20th century,[9] but they are now eaten all across South Asia and neighboring countries. Some are results of cultural syncretism.
Chotpoti, mixture of boiled diced potatoes, boiled chickpeas and sliced onions and chillies with grated eggs on top. Many kinds of roasted spice powder are used in its preparation.
^Thumma, Sanjay. . Hyderabad, India: Vahrehvah.com. Archived from the original on 3 November 2012. Retrieved 27 November 2012.
^"The Chaat Business". infokosh.bangladesh.gov.bd (in Bengali). Archived from the original on 29 November 2012. Retrieved 17 October 2012.
^. NDTV. 25 October 2013. Archived from the original on 28 October 2013. Retrieved 26 October 2013.
^Oxford English Dictionary. Chaat. Mar. 2005 Online edition. Retrieved 18 February 2008.
^K.T. Achaya (2003). The Story of Our Food. Universities Press. p. 85. ISBN978-81-7371-293-7.
^Vishal, Anoothi. "Chaat Masala: Gourmet Indian street food". The Economic Times. Retrieved 4 September 2020.
^Krishna, Priya (17 August 2020). "Chaat Is More Than the Sum of Its Many Flavors". The New York Times. ISSN 0362-4331. Retrieved 4 September 2020.
^Ramadurai, Charukesi (3 June 2020). "Pani Puri: India's favourite street food... at home?". BBC Travel. Retrieved 25 August 2020.
^. NDTV. 25 October 2013. Archived from the original on 28 October 2013. Retrieved 26 October 2013.
^Moghul, Sobiya N. (25 October 2013). "Beetroot and potato chaat recipe". The Times of India. Archived from the original on 15 November 2013. Retrieved 15 November 2013.
^D.Nath, Subha. (PDF). Archived from the original (PDF) on 9 November 2017. Retrieved 9 November 2017.
^Saravanan, S.P. (28 October 2015). "Salem's own evening Snack". The Hindu. Retrieved 22 January 2018.
^"Watch: Viral Video of a Famous Street Food Disapproved by the Internet; Here's Why".
chaat, lebanese, town, lebanon, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, js. For the Lebanese town see Chaat Lebanon This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Chaat news newspapers books scholar JSTOR March 2013 Learn how and when to remove this template message Chaat or chat IAST caṭ lit lick tasting delicacy is a family of savoury snacks that originated in India typically served as an hors d oeuvre or at roadside tracks from stalls or food carts across South Asia in India Pakistan Nepal and Bangladesh 1 2 With its origins in Uttar Pradesh India 3 chaat has become immensely popular in the rest of South Asia ChaatDahi puri a variation of PanipuriAlternative namesSaat Sylhet TypeSnackPlace of originIndiaRegion or stateGujarat Rajasthan Odisha West Bengal Uttar Pradesh and Madhya Pradesh Media Chaat Contents 1 Etymology 2 Overview 3 History 4 Regions 5 Variations 6 See also 7 References 8 External linksEtymology Edit Chaat masala is a distinct spice blend used specifically in chaat snacks The word derives from Hindi caṭ च ट tasting a delicacy from caṭna च टन to lick as in licking one s fingers while eating from Prakrit caṭṭei चट ट इ to devour with relish eat noisily 4 Overview Edit Panipuri is one of the popular chaats in South Asia Dahi vada chaat with yogurt The chaat variants are all based on fried dough with various other ingredients The original chaat is a mixture of potato pieces crisp fried bread dahi vada or dahi bhalla gram or chickpeas and tangy salty spices with sour Indian chili and saunth dried ginger and tamarind sauce fresh green coriander leaves and yogurt for garnish but other popular variants included alu tikkis or samosa garnished with onion potatoes coriander peas hot spices and a dash of yogurt bhel puri dahi puri panipuri dahi vada papri chaat and sev puri There are common elements among these variants including dahi yogurt chopped onions and coriander sev thin dried yellow salty noodles and chaat masala typically consisting of amchoor dried mango powder cumin kala namak Himalayan black rock salt coriander dried ginger salt black pepper and red pepper The ingredients are combined and served on a small metal plate or a banana leaf dried and formed into a bowl History EditSome of the dishes now categorized as chaats such as Dahi Vada can be traced back to ancient periods A recipe for a dahi vada analogue called kshiravata is mentioned in Manasollasa a 12th century Sanskrit encyclopedia compiled by Someshvara III who ruled from present day Karnataka 5 6 According to food historian K T Achaya descriptions of dahi vada also appear in literature far earlier from 500 BC 7 Another dish resembling as chaat as an organized phenomenon or distinct group of dishes according to culinary anthropologist Kurush Dalal originated in northern India now Uttar Pradesh in the late 17th century during the reign of Mughal Emperor Shah Jahan The royal doctors had asked the people of Delhi to consume spicy and fried snacks as well as dahi as a countermeasure to the alkaline water of the Yamuna river that coursed through the city 8 Most chaats originated in some parts of Uttar Pradesh in India later in 20th century 9 but they are now eaten all across South Asia and neighboring countries Some are results of cultural syncretism Regions EditChaat is famous in South Asia in India Pakistan Nepal and Bangladesh Variations Edit Bhelpuri is a popular puffed rice chaat Raj Kachori chaat A plate of Masala puri made by street vendors in the chaat stalls near Bangalore Katori Chaat Dahi puri chaat Alu chaat Potatoes alu in Hindi cut into small pieces fried till crisp and served with chutney Alu tikki Bedmi Puri stuffed with dal and fried till crisp Typically served with alu sabji and eaten for breakfast Bhalla alu tikki Bhelpuri Ragda patties alu tikki chaat Cheela Besan chickpea flour pancakes served with chutney and sooth sweet chutney Chotpoti mixture of boiled diced potatoes boiled chickpeas and sliced onions and chillies with grated eggs on top Many kinds of roasted spice powder are used in its preparation Dahi puri Dahi vada Kachori or Kachauri with variants such as Khasta Kachuari Mangode Similar to pakora but besan paste is replaced with yellow moong paste Pakora Different things such as paneer vegetable dipped in besan chickpea gram flour paste and fried Panipuri Masalapuri Chana chaat Papri chaat This contains fried patty called papri as an extra ingredient Samosa chaat samosa is broken into pieces with green and sweet chutney added to it Sevpuri Vada pav Dahi bhallay ki chaat bhallay potatoes chickpeas imli chutney chaat masala onions tomatoes dahi etc Beetroot amp potato chaat 10 Dhaka chaat 11 Paneer chaat puri Thattu Vadai Set 12 Dal ki chaat Made with moong dal mixed with spices and chutney and accompanied with wheat biscuits Popular in Meerut Raj kachori a big hollow ball made with wheat and filled with sprouts chickpeas potatoes bhalla and chutneys sweet and green Basket chaat Edible bowl made with potato and filled with sprouts chickpeas potato and chutneys Popular in Lucknow Daulat ki chaat A sweet preparation made from keeping condensed milk in winter mist Ram ladoo Round fitters made from mong dal and served with radish and grey chutney Dabeli a sweet and sour burger like Gujrati snack made with potatoes sev groundnut and pomegranate Barule whole potato coated with besan is deepfried and served with green chutney 13 See also EditList of Indian snack foods List of tapas Spanish snacks Food portalReferences Edit Thumma Sanjay Chaat Recipes Hyderabad India Vahrehvah com Archived from the original on 3 November 2012 Retrieved 27 November 2012 The Chaat Business infokosh bangladesh gov bd in Bengali Archived from the original on 29 November 2012 Retrieved 17 October 2012 10 Best Recipes From Uttar Pradesh Varanasi Agra Mathura NDTV 25 October 2013 Archived from the original on 28 October 2013 Retrieved 26 October 2013 Oxford English Dictionary Chaat Mar 2005 Online edition Retrieved 18 February 2008 K T Achaya 2003 The Story of Our Food Universities Press p 85 ISBN 978 81 7371 293 7 Vishal Anoothi Chaat Masala Gourmet Indian street food The Economic Times Retrieved 4 September 2020 Krishna Priya 17 August 2020 Chaat Is More Than the Sum of Its Many Flavors The New York Times ISSN 0362 4331 Retrieved 4 September 2020 Ramadurai Charukesi 3 June 2020 Pani Puri India s favourite street food at home BBC Travel Retrieved 25 August 2020 10 Best Recipes From Uttar Pradesh Varanasi Agra Mathura NDTV 25 October 2013 Archived from the original on 28 October 2013 Retrieved 26 October 2013 Moghul Sobiya N 25 October 2013 Beetroot and potato chaat recipe The Times of India Archived from the original on 15 November 2013 Retrieved 15 November 2013 D Nath Subha Dhaka chaat PDF Archived from the original PDF on 9 November 2017 Retrieved 9 November 2017 Saravanan S P 28 October 2015 Salem s own evening Snack The Hindu Retrieved 22 January 2018 Watch Viral Video of a Famous Street Food Disapproved by the Internet Here s Why External links Edit Media related to Chaat at Wikimedia Commons Portals Bangladesh India Nepal Pakistan Caribbean Food Retrieved from https en wikipedia org w index php title Chaat amp oldid 1149434870, wikipedia, wiki, book, books, library,
