Anant Ambani Wedding Famous Varanasi Indian Chaat Recipes | Sweet, Spicy and Tangy Street Food

Hii, my name is Snear and i am your little chef’s . Recently Indian bussiness tycoon Mukesh Ambani son Anant Ambani get married. In his wedding their are 2500+ items served to guest and one of them favorite varanasi Chaat, a beloved staple of Indian street food, is more than just a snack; it’s an experience. This flavorful treat, known for its mix of sweet, sour, spicy, and tangy elements, captures the essence of India’s culinary diversity.

History of Chaat

The origins of chaat are as colorful as the dish itself. It is believed to have originated in the royal kitchens of Mughal Emperor Shah Jahan. According to legend, during a time of sickness, his royal hakims (physicians) suggested a diet that included light, tangy, and spicy foods to stimulate his appetite. This led to the creation of chaat, which quickly gained popularity across the region.

Over time, chaat evolved and spread throughout India, with each region adding its own unique twist. Today, in this article we make different types of chaats like daulat ki chaat, samosa chaat, papdi chaat, aloo tamatar chaat, bombay chaat and last but not least aloo tikki chaat. you can find countless variations of chaat, each reflecting the local flavors and ingredients.

Now What is Chaat Masala?

Chaat masala is a spice mix that combines a variety of spices and herbs to create a flavor that is both complex and irresistible. It is a seasoning used in a wide range of dishes, from traditional street foods like pani puri and bhel puri to modern snacks and beverages.

Ingredients of Chaat Masala

The taste of chaat masala comes from its carefully balanced ingredients. While recipes can vary, the core components typically include:

• Coriander Seeds: Adds a warm, citrusy flavor.
• Cumin Seeds: Provides a nutty and earthy taste.
• Black Pepper: Contributes heat and sharpness.
• Amchur (Dried Mango Powder): Gives a tangy and slightly sweet flavor.
• Kala Namak (Black Salt): Imparts a sulfurous, savory note.
• Asafoetida (Hing): Adds a pungent aroma and depth.
• Ginger Powder: Brings a hint of warmth and spice.
• Fennel Seeds: Adds a sweet and licorice-like flavor.

Each ingredient plays their own important role, working together to create a balanced and multi-dimensional seasoning that elevates any dish.

3 Types of Chaats You Must Try

1. Daulat Ki Chaat

Daulat Ki Chaat has its originated in the Mughal kitchens, where it was crafted as a royal dessert. Traditionally, it is made by whisking milk under the cold winter sky, allowing the dew to settle on it and form a light, fluffy texture. This painstaking process results in a dessert that is as rich in history as it is in flavor.

Ingredients for Daulat Ki Chaat

Daulat Ki Chaat at home requires a few simple ingredients, though the process itself –

• 1 liter full-fat milk
• 100 ml cream
• 1/4 teaspoon cream of tartar (optional, for better frothing)
• 1/4 cup powdered sugar
• A pinch of saffron strands, soaked in 1 tablespoon of warm milk
• 1/2 teaspoon cardamom powder
• Edible silver leaf (varq) for garnish (optional)
• Chopped nuts (pistachios and almonds)
• Rose petals for garnish (optional)

Method to Make Daulat Ki Chaat

Step 1: Preparing the Milk Foam

1. Boil the Milk: Start boiling the milk and cream together in a heavy-bottomed pan. Once it reaches a boil, reduce the heat and let it simmer for about 15 minutes. Stir occasionally to prevent it from sticking to the bottom.
2. Cool and Refrigerate: After simmering, let the milk cool to room temperature. Once cooled, refrigerate it overnight. This allows the cream to thicken and rise to the top.
3. Whip the Milk: The next morning, gently skim off the thickened cream from the top. Using a large, flat whisk or an electric beater, start whipping the milk and cream mixture.

Step 2: Flavoring the Froth

4. Add Saffron and Cardamom: Gently fold in the saffron milk, powdered sugar, and cardamom powder into the frothy mixture. Be careful not to deflate the foam.
5. Set in the Cold: Traditionally, this froth is set outside overnight to let the dew further enhance its texture.

Step 3: Assembling Daulat Ki Chaat

6. Serving: Once the froth has set and doubled in volume, gently scoop it into serving bowls.
7. Garnish: Decorate with edible silver leaf, chopped nuts, and rose petals. This not only adds to the visual appeal but also enhances the flavor and texture of the dessert.

2. Samosa chaat

Samosa Chaat is a delightful and popular Indian street food that transforms the humble samosa into a flavor-packed dish. Combining crispy samosas, tangy chutneys, fresh vegetables, and aromatic spices, Samosa Chaat is a symphony of tastes and textures.

Ingredients for Samosa Chaat

To make Samosa Chaat, you will need

• For the Samosas:
  • 2 large samosas (store-bought or homemade)
• For the Chaat:
  • 1 cup boiled chickpeas (chole)
  • 1 medium onion, finely chopped
  • 1 medium tomato, finely chopped
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup tamarind chutney
  • 1/2 cup mint-coriander chutney
  • 1 cup plain yogurt, whisked
  • 1/4 cup sev (crunchy chickpea noodles)
  • 1 teaspoon chaat masala
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon red chili powder
  • Salt to taste
  • Lemon wedges for garnish

Method to Make Samosa Chaat

Step 1: Preparing the Base

1. Heat the Samosas: If using store-bought samosas, heat them in an oven or air fryer until they are crispy.
2. Prepare the Chickpeas: If using canned chickpeas, rinse and drain them. If using dried chickpeas, soak them overnight and boil until tender.

Step 2: Assembling the Chaat

3. Crush the Samosas: Place the samosas on a serving plate and crush them into bite-sized pieces.
4. Add the Chickpeas: Spread the boiled chickpeas over the samosas.
5. Layer with Veggies: Add a layer of finely chopped onions, tomatoes etc.
6. Drizzle the Chutneys: Generously drizzle tamarind chutney and mint-coriander chutney over the samosa and chickpea mixture. Adjust the amount according to your taste .

Step 3: Final Touches

7. Add the Yogurt: Pour the little bit yogurt over the top. The yogurt adds a cooling effect and balances the spices.
8. Sprinkle Spices: Sprinkle chaat masala, roasted cumin powder, red chili powder, and a pinch of salt evenly over the chaat.
9. Top with Sev: Finish by sprinkling sev on top for an extra crunch.

3. Papdi Chaat

Papdi Chaat is a popular Indian street food that combines crisp papdis (fried dough wafers) with an array of flavorful toppings like boiled potatoes, chickpeas, yogurt, chutneys, and spices. This vibrant dish offers a delightful mix of crunchy textures and flavors, making it a favorite among snack lovers.

Ingredients for Papdi Chaat

To create this delicious papdi chaat, you’ll need the following ingredients:

• For the Papdis:
  • 1 cup all-purpose flour
  • 1/4 cup semolina (sooji)
  • 2 tablespoons oil
  • A pinch of baking soda
  • Salt to taste
  • Water to knead
  • Oil for frying
• For the Chaat:
  • 20-25 papdis (store-bought or homemade)
  • 1 cup boiled chickpeas
  • 1 large potato, boiled and diced
  • 1/2 cup plain yogurt, whisked
  • 1/4 cup tamarind chutney
  • 1/4 cup mint-coriander chutney
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped tomato
  • 1/2 cup finely chopped cucumber
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup pomegranate seeds (optional)
  • 1/2 cup sev (crunchy chickpea noodles)
  • 1 teaspoon chaat masala
  • 1 teaspoon roasted cumin powder
  • 1/2 teaspoon red chili powder
  • Salt to taste
  • Lemon wedges for garnish

Method to Make Papdi Chaat

Step 1: Making the Papdis

1. Prepare the Dough: In a mixing bowl, combine the all-purpose flour, semolina, salt, and baking soda. Add the oil and mix well. Gradually add water to form a stiff dough. Cover and let it rest for 20 minutes.
2. Roll and Cut the Papdis: Roll out the dough thinly on a floured surface. Use a round cutter or a small glass to cut out circles. Prick each circle with a fork to prevent puffing.
3. Fry the Papdis: Heat oil in a deep pan and fry the papdis until they are golden and crispy. Drain on paper towels. Alternatively, you can bake them in a preheated oven at 350°F (175°C) for 10-12 minutes until crisp.

Step 2: Assembling the Chaat

4. Arrange the Papdis: Lay out the papdis on a serving plate.
5. Layer with Potatoes and Chickpeas: Top each papdi with a small amount of diced potatoes and boiled chickpeas.
6. Add Vegetables: Sprinkle finely chopped onions, tomatoes, and cucumbers over the papdis.
7. Drizzle Chutneys: Generously drizzle tamarind chutney and mint-coriander chutney over the papdi and vegetable mixture.
8. Add Yogurt: Spoon the whisked yogurt over the top. The yogurt adds a cooling effect and balances the tangy and spicy flavors.

Step 3: Final Touches

9. Sprinkle Spices: Sprinkle chaat masala, roasted cumin powder, red chili powder, and a pinch of salt evenly over the chaat.
10. Top with Sev: Finish by sprinkling sev on top for an extra crunch.
11. Garnish: Garnish with fresh cilantro, pomegranate seeds, and lemon wedges.