The word ‘chaat’ derives from the Hindi word ‘chaatna’, which means to lick. All of the chaat varieties are made with fried dough and a variety of different ingredients. With just a few days away, the urge to savour street food while being painted in colours is a different kind of feeling. Having vibrant flavours and an enticing texture, chaats are enjoyed by adults and kids alike. They are the easiest and most common street foods that are often deep-fried and have that extra zing! However, if you make chaats at home, it gives you the opportunity to enjoy the culinary delight in a healthier and guilt-free way. With the inclusion of fresh ingredients, smart cooking techniques, and mindful choices, you can easily make your chaats nutritious and healthy too. Try the following chaat recipes for Holi 2026 this year:
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Tokri Chaat
The only chaat that comes with its own edible plate. That’s right. Tokri means basket in Hindi, which is made with grated potatoes that are fried in the shape of a basket for this special chaat. This ‘basket’ is then filled with curd, potatoes, pomegranate seeds, sev, and more. To create a mouthwatering snack, fill these bowl-shaped edible baskets with boiling cubed potatoes, sprouted and steam-cooked moong beans, boiled garbanzo beans, and spices. These baskets, or tokris, can be prepared ahead of time. They store well in an airtight container, but once you start eating, they won't last very long! A little planning and preparation are required for this. It can't be prepared in a single day.
Also Read: Holi treats to tickle your taste buds
Papri Chaat
Papri chat is a famous Indian subcontinent fast food and street snack found mostly in India, Bangladesh, and Pakistan. Papri chaat is made with crispy fried dough wafers called papri, boiled chickpeas, boiled potatoes, dahi (yoghurt), and tamarind chutney, and then topped with chat masala and sev. Papri is traditionally made using refined white flour and ghee or oil. Spices, mint, and cilantro can also be used. The dish has a creamy and crunchy texture as well as sweet, sour, tangy, and spicy flavours.
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Lakhanpur De Bhalle
This bhalla chaat is nothing like the ones that you have had in your area. Originally made in Lakhanpur (hence the name), a small town in Jammu and Kashmir, the bhallas used in the dish are made from split green gram paste. It is topped with thinly sliced raddish, like in ram laddu, and eaten with flavorful green chutney and lime juice.
Dahibara Aloodum
Dahibara Aloodum is one of Odisha’s most loved street foods and holds a special place in the state’s everyday food culture. The name comes from dahi (curd) and bara (soft savoury lentil dumplings). While it may look similar to dahi vada, the flavours and toppings make it completely its own. Dahibara Aloodum is one of the most well-known street foods in the cities of Puri, Bhubaneswar and Cuttack.
Aloo Tikki
A crispy, stuffed potato patty coated in masalas, deep-fried till perfection. Served again with a generous dash of yoghurt and tingling chutneys. The crispy aloo tikkis topped with tantalising chutneys, a spoonful of curd, along with sliced onions, beetroots and radish,s along with a generous sprinkle of sev, were enough to make me drool and satiate my palate.
Fruit Chaat
Fruit chaat is combined with many fruits, which provide different sources of fibre, carbohydrates, protein, and so on. It is always advisable to consume seasonal foods, which play a vital role in our diet. There are many ways to eat fruit chaat, like a dessert, a side meal, or as an appetiser. Delhi is known for its mouth-watering street food. If you haven’t had a chance to try our capital’s street food, try out this recipe. With its indulgent flavours, you will surely be transported to the streets of the city.
Chole Chaat
Roll in Punjabi style with the delightful chole chaat. Tempting and easy to make, this chaat is a mix of spicy chickpea curry served with crispy papdis and various toppings. The curry is made by cooking chickpeas in a tomato-based sauce flavoured with ginger, garlic, onions, and aromatic spices like coriander, cumin, garam masala, and chilli powder. Once the chickpeas are tender, they are smashed slightly to thicken the sauce. The papdis, fried discs of flour dough, provide a crunchy contrast to the rich, saucy curry. Chole chaat is finished with a variety of toppings like chopped onions, cilantro, chaat masala spice blend, sev noodles, sliced green chillies, yoghurt, and tamarind or mint chutney.
Sev Puri
From the Indian state of Maharashtra, here is sev puri. A perfect mix of crispy papdi, diced potatoes, chickpeas, onions and various types of chutneys. To make this savoury treat, small, round puri puffs are fried until crispy, then topped with a medley of contrasting flavours and textures. Diced boiled potatoes, sliced onions, and bright green coriander chutney provide a delicious base. Tangy tamarind chutney and spicy green chutney add delightful pops of flavour. The real star ingredient is the sev, or thin, crispy chickpea noodles.
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Tamatar Chaat
Banarasi Tamatar Chaat is a quintessential street food that captures the rich culinary heritage of Varanasi, an ancient city in Uttar Pradesh, renowned for its ghats along the Ganges River. This refreshing chaat starts with ripe, juicy tomatoes that are diced into chunks and seasoned with a melange of spices like cumin, chaat masala, black salt, and red chilli powder. The spiced tomatoes are then topped with minced onions, coriander chutney, sweet tamarind chutney, sev, and curd or hung yoghurt.
Raj Kachori
Raj kachori is a beloved street food originating from the colourful state of Rajasthan in India. It starts with a thin dough that is rolled out and deep-fried into a large, crispy, hollow shell known as kachori. This pastry shell is then stuffed with an array of savoury and tangy ingredients like spiced mashed potatoes, chickpeas, chutneys, and yoghurt before being garnished with pomegranate seeds, chopped onions, and cilantro.