For people who are unaware, Chaat is not one single dish but a type of street food snack that is very famous in India. It is a mishmash of several things that have the ability to hit the entire flavor note, sweet, salty, sour and savory. It has the texture, the crunch, a combination of chutney and sour yogurt to cool off the heat. It’s moreish and uplifting every single time. It may look like quite a task to build a plate of chaat and to tell you the truth, I would fancy ordering a plate rather than making my own. However, it’s not at all that difficult to prepare, it’s just the number of components that goes in the dish.
Every chaat starts with a base. In this case, it’s the potato fritters. Aloo Tikki, literally translating to potato fritters, is a finger food by itself, served with ketchup and washed down with a cup of tea. When you transforming it to chaat, the key is to deep-fry the fritter to super crunchy texture. Slathered with the different sauces and other stuff, it should be served right away to avoid the fritters from turning soggy.
