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Chaat · North India
Aloo Tikki Chaat
Potato patties get a hard crust on a flat griddle, then disappear under yogurt, two chutneys, a ladle of light chana curry, and a fistful of sev.
View Recipe →Snacks · Street Food · Chaat · Technique
Every quantity on this site has been checked, not guessed
Egeveb sets a tested recipe next to the underlying technique — the batter, the chutney, the fry, the temper — so the method is as visible as the dish. Where a city's claim on a recipe is contested, the entry says so instead of settling it for you.
Find a recipe by what it is
Every entry carries a cooking-method tag in addition to its name, so a search like "steamed" turns up results a title search would miss.
Eight to start with
A fixed set of dishes, chosen across regions and cooking methods rather than by popularity.
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Non-Veg
Fried Snack · North India
Amritsari-Style Fish Fry
Firm white fish sits in a ginger-garlic-ajwain marinade, then gets wrapped in a thick, spiced gram flour batter and dropped into hot oil until the shell turns hard and dark.
View Recipe →A
Veg
Fried Bread · North India
Bhature with Soft, Pillowy Dough
A yogurt-leavened dough rests long and rolls thick, then fries into a large, chewy, slightly tangy pocket that's soft all the way through.
View Recipe →C
Veg
Pakora · North India
Bread Pakora with Potato Filling
Two slices of bread wrap a spiced mashed potato filling, get dunked whole in gram flour batter, and fry until the shell is hard and the centre is soft and hot.
View Recipe →A
Veg
Street Snack · Pan-India
Buttery Masala Corn, Cart-Style
Warm, buttery kernels dusted with chilli powder, chaat masala and lime — the same paper cup sold hot off carts once the sun goes down.
View Recipe →S
Non-Veg
Grilled Kebab · North India
Chicken Tikka
Two marinades in sequence, then real heat: a thin ginger-garlic-lemon pass seasons the chicken through, a thick yogurt-spice coating chars on the grill, and the inside stays juicy.
View Recipe →A
Veg
Chaat · East India
Churmur, the Crushed Puri Chaat
Broken puri and puffed rice, deliberately drenched in tamarind water alongside spiced potato and two chutneys, so crisp and soft arrive in the same spoonful rather than separately.
View Recipe →A
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Chaat · Pan-India
Corn Chaat with Lime and Chaat Masala
No frying, no chutney on the stove — just boiled or grilled corn kernels tossed with onion, tomato, coriander, lime and chaat masala, proof of how far those last two ingredients alone can carry a plain vegetable.
View Recipe →One technique, applied across many recipes
These guides isolate the steps that keep reappearing — batter ratios, chutney bases, frying temperatures, tempering order.
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Technique Guide
How Chaat Changes Shape From State to State
There's no single 'chaat' template with regional garnish swapped on top. Delhi, Mumbai, Kolkata, Bihar and Gujarat each run their own system: different base ingredients, different names for structurally similar snacks, different sweet-to-heat ratios. This guide walks the map region by region instead of treating one city's version as the default.
Open this guide →M
Technique Guide
Matching Chutney Thickness to the Job It Has to Do
The same base chutney recipe has to do three unrelated jobs: thin enough to drink down with a puri, thick enough to hold a controlled line on a papdi, loose enough to fall as a fine drizzle over yogurt. Matching the body to the job, not making one fixed batch and using it everywhere, is what keeps a plate of chaat crisp instead of turning to mush.
Open this guide →T
Technique Guide
The Four Chutneys Every Chaat Dish Draws On
Nearly every chaat dish in this library comes down to four chutneys recombined in different proportions: an herbal green one, a sweet-sour tamarind one, a pungent dry garlic one, and a cooling yogurt one. Understanding each one's specific job turns chaat-making from guesswork into something you can build — or repair — with confidence.
Open this guide →One index, many origins
Street food across India does not reduce to a single cuisine; city, climate and history each pull it in a different direction. Where two regions claim the same dish, this index names both rather than choosing a winner for the sake of a tidier page.
Read how this library works