The origins and different types of chaat found all over India
Popularly known as the land of spices, India is an absolute marvel
for any foodie worth their salt. Head a 100 miles in any direction and
you will find a change in the language, religion and even cuisine. With a
wide variety of spices and a diverse population it is no surprise that
Indian cuisine is described as spicy, sour, sweet and hot all at the
same time! There is but one dish that encapsulates this overload of
flavour on your palette while still embodying the spirit of unity in
diversity of our country. This dish is popularly known as chaat.
The origin of chaat
The stories behind the origin of chaat are as varied as the types of chaat available all over the country. Even the name ‘chaat’ is a point of great discussion and debate, with some parties saying that it stands for the literal meaning which is ‘to lick’, as it is so delicious that the person eating cannot help licking their fingers. While others insist that the name originated from the word ‘chatpata’ which is hindi for tangy. A point that everyone can agree on is that chaat is as diverse as the country from which it has originated!
Different types of chaat
Aloo chat
Aloo chat is prepared by adding fried potato, chickpeas, and chopped onions together with generous amounts of chutney and spices on top and. Aloo chaat is a healthy treat that can be consumed as a meal or a light snack. Over the years it has spread all over the country and can now be found in most regions of India.
Bhel puri
Bhel puri has its origins in the kitchens of Gujarat and the streets of Mumbai! It is made of puffed rice, fried flour, potatoes, chopped onion and is smothered in chutney and lime. The balance of sweet, salty and spicy flavours has allowed it to spread all over the country, with the recipe being altered in every region.You can avoid all the fried elements to create your own healthy snack in a version of bhel puri.
Dahi vada
The first dahi vada recipe can be traced back to a 12th century Sanskrit encyclopedia compiled by Someshvara III, who ruled from the state known as Karnataka today. Exactly as the name suggests, dahi vada is prepared by soaking fried fritters popularly known as vadas in yoghurt, also known as dahi. Its soft and savoury texture makes it a unique and beloved chaat all over the country.
Healthy or not?
Due to the nature of chaat itself, the ingredients that go into preparing your chaat determine how healthy or unhealthy your favourite chaat might be. A pani puri prepared with deep fried shells of flour, potatoes, chickpea and accompanied with spicy and tangy powder can be made healthier by switching the puris out for baked pani puri from Dip Foods. You can also prepare a healthier version of bhel by switching puffed rice for oats and ensuring that you do not add deep fried potatoes or other fattening products. Chaat can be seen as a tasty and healthy snack that you can enjoy with the whole family if you simply learn how to make it nutritious without losing on the spice and flavour.
Read more at https://www.dipfoods.com/blog/the-origins-and-different-types-of-chaat-found-all-over-india/
The origin of chaat
The stories behind the origin of chaat are as varied as the types of chaat available all over the country. Even the name ‘chaat’ is a point of great discussion and debate, with some parties saying that it stands for the literal meaning which is ‘to lick’, as it is so delicious that the person eating cannot help licking their fingers. While others insist that the name originated from the word ‘chatpata’ which is hindi for tangy. A point that everyone can agree on is that chaat is as diverse as the country from which it has originated!
Different types of chaat
Aloo chat
Aloo chat is prepared by adding fried potato, chickpeas, and chopped onions together with generous amounts of chutney and spices on top and. Aloo chaat is a healthy treat that can be consumed as a meal or a light snack. Over the years it has spread all over the country and can now be found in most regions of India.
Bhel puri
Bhel puri has its origins in the kitchens of Gujarat and the streets of Mumbai! It is made of puffed rice, fried flour, potatoes, chopped onion and is smothered in chutney and lime. The balance of sweet, salty and spicy flavours has allowed it to spread all over the country, with the recipe being altered in every region.You can avoid all the fried elements to create your own healthy snack in a version of bhel puri.
Dahi vada
The first dahi vada recipe can be traced back to a 12th century Sanskrit encyclopedia compiled by Someshvara III, who ruled from the state known as Karnataka today. Exactly as the name suggests, dahi vada is prepared by soaking fried fritters popularly known as vadas in yoghurt, also known as dahi. Its soft and savoury texture makes it a unique and beloved chaat all over the country.
Healthy or not?
Due to the nature of chaat itself, the ingredients that go into preparing your chaat determine how healthy or unhealthy your favourite chaat might be. A pani puri prepared with deep fried shells of flour, potatoes, chickpea and accompanied with spicy and tangy powder can be made healthier by switching the puris out for baked pani puri from Dip Foods. You can also prepare a healthier version of bhel by switching puffed rice for oats and ensuring that you do not add deep fried potatoes or other fattening products. Chaat can be seen as a tasty and healthy snack that you can enjoy with the whole family if you simply learn how to make it nutritious without losing on the spice and flavour.
Read more at https://www.dipfoods.com/blog/the-origins-and-different-types-of-chaat-found-all-over-india/
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