The best way to eat chaat
is to pile several chatpata elements together to make a delicious mass
of sweet, tangy, spicy chutneyness called the mixed chaat plate: a simple layering of tender, falling-apart channa;
dense, firm khatay aloo; soft dahi phulkis; crispy samosas; crunchy
flakes of papri; cooling yogurt; fiery green chillies and a hot masala
sprinkle to create a sweet and savoury explosion of textures and flavours that
can keep you happily full for hours.
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| The base is always the staple channa chaat, with lots of chopped onions, tomatoes, corainder leaves, green chillies, zippy imli chutney and custom-made chaat masala. |
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| Khatay aloo - tangy potatoes cooked in a profusion of spices that are enhanced with a tarka of curry leaves. |
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| The crispy shell and the soft, spicy filling of the samosa (either aloo or qeema) is a texture booster. |
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| The garlicky yogurt of the dahi phulkis seeps into the lower layers like a sea of lava and emulsifies them. |
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| A garnish of spicy papri flakes and more condiments for more pleasure makes a mixed chaat complete. |
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| A happy plate, also known as a mixed chaat plate |
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