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Yes, you read that correctly: it is 'chaat', not 'chat'. But if you prepare one of these Indian delicacies the right way, your guests will definitely have something worth talking about.

But if you're not in the mood to prepare your own chaat you can sample one of these exotic dishes from many of the Indian cuisine restaurants that Peel Region has to offer.  Some restaurants publish their menus online and if not, just phone ahead to find out what their specialties are.

India Has Developed as Many Chaats as They Have Languages  

As you would expect in a land that holds dozens of sub-cultures, India has developed as many chaats as they have languages. By some counts that is over 3,000, but at least two dozen official ones. This tasty treat is a favorite of everyone, as evidenced by the many street stands and even entire restaurants which specialize in this delicious snack.

Here are just a few recipes out of that vast variety...

Aloo Chaat

Ingredients:

3 potatoes
1 tomato
1 medium-sized onion
3 tsp masala
1 tsp lemon juice

Wash and dice the potatoes and the tomato into small cubes, then slice the onion. Chaat is all about frying, so it's better to fry the potatoes than boil them, but the latter is an option.

Place the fried potatoes on a paper towel to drain the grease, then mix in with the diced tomatoes. Toss in the onion slices and sprinkle the result with the masala. Then, pour on the lemon juice. For a nice variation that is a little more spicy, add a bit of chili and cumin powders.

Tikki Ki Chaat

For a more complex delight try this recipe.

Ingredients:

Same as above only add:

1 can of chickpeas
1 tsp raw mango powder
6 cloves
8 peppercorns

The peppercorns add a, well, peppery taste and the cloves smooth out the whole dish. The mango powder adds just the right touch of tropical flavor. The chickpeas give it a smooth consistency that proves that cooking is not just about taste but mouthfeel, too.

This time, boil the potatoes and mash them well afterward into a paste. Then heat a griddle and prepare to do some frying. Fry them in a shallow layer of oil, turning when brown. Drain the result.

While you're waiting, boil the chickpeas and mash them together with the diced cloves and ground peppercorns.

Dunk it in Some Yogurt

When the potato patties have had a chance to drain, lather on the chickpea mash and sprinkle the result with chili powder to spice it up. For a sweet, but still spicy variation spread on some chutney. For an even sweeter, gooey delight try dunking it in some yogurt.

Chaat is finger food, so don't be shy about picking it up and munching it right down. If you're particularly concerned about greasy fingers, just grab a little naan and surround the chaat.

Let the conversation begin - start chaating about the Indian cuisine in Mississauga and Brampton!