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Voorbeelden van het gebruik van CHAAT in een zin

• The main ingredients are a spicy green chutney spread, tomatoes, onions, cucumber, and a spicy potato filling made with chaat masala or a similar spice mix.
• This place attracts tourists for its street food, including convenience food items like smoked corn on the cob, shaved ice (gola), vada pav, chaat, and hot ginger tea.
• Vadas may be topped with coriander or mint leaves, chilli powder, crushed black pepper, chaat masala, cumin, shredded coconut, green chilies, boondi, thinly sliced fresh ginger, or pomegranate.
• In the end, the cooked haleem is garnished with fried onions, julienne-cut ginger, sliced green chillies, coriander leaves, lemon wedges, and chaat masala.
• According to culinary anthropologist Kurush Dalal, chaat originated in the North Indian region of what is now Bihar.
• The original chaat is a mixture of potato pieces, crisp fried bread, dahi vada or dahi bhalla, gram or chickpeas and tangy-salty spices, with sour Indian chili and saunth (dried ginger and tamarind sauce), fresh green coriander leaves and yogurt for garnish, but other popular variants included alu tikkis or samosa (garnished with onion, potatoes, coriander, peas, hot spices and a dash of yogurt), bhel puri, dahi puri, panipuri, dahi vada, papri chaat, and sev puri.
• Rolled puris may be pricked with a fork before deep frying to make flat puris for chaat like bhel puri.
• The area around Kasi Chetty street and Mint street is famous for shopping and for small eateries serving traditional North Indian, chiefly Gujarati and Marwari, chaat and other delicacies.
• In an interview, she says while she enjoys Mumbai's faster pace of life, its gyms and its nightclubs, she misses her family in Kolkata, her dog Cuddles, and Kolkata's street food, notably Jhal Muri and Aloo chaat.
• Papri chaat is traditionally prepared using crisp fried dough wafers known as papri, along with boiled chickpeas, boiled potatoes, dahi (yogurt) and tamarind chutney and topped with chat masala and sev.
• Spice brands market an alternate spice mix called fruit chaat masala, which contains less cumin, coriander, and ginger, but more chili pepper, black salt, amchoor and asafoetida.
• Thandai is a centerpiece of Holi celebrations where other snacks like dahi vada, gujiya and other savory snacks called chaat are served alongside the cold, sweet beverage.
• Restaurants in Gulariya are famous for its samosas, chaat, golgappas(Panipuri), dahibada, momos (Nepalese-style Dumplings), sekuwa (roasted spiced-meat), biryani and chilled beer.
• The specialty dishes of Maharashtran cuisines are often strong in pepper and spice with a twist of curry leaves, coconut and peanuts; well-known dishes include vada pav, misal pav and Mumbai chaat and puneri missal, selucha chana.
• Restaurants and hotels in Jaleshwar are known for their samosas, chaat, golgappas, dahibada, momos (Nepalese-style dumplings), sekuwa (roasted spiced-meat).
• Kachori with jalebi, Litti (cuisine), samosa, chaat, chole bhature delicious street foods of Harnaut.
• Today, it is most known for its restaurant and mithai shop (sweet shop), which are a popular tourist attraction, serving traditional sweets like paneer ghewar, and the sweet lassi, apart from snacks, like samosa, chaat and Aloo tikki.
• Sev is a popular snack in India with several regional variations, particularly for chaat snacks in Uttar Pradesh and Bihar where it is eaten topped with sweetened boondi.
• Thus we get to check out Punjab's legendary Kesar Da Dhaba famous for its parathas and kaali dal, the kachoris (called kachoras) from chawani Lal Halwai in Rajasthan, the unique pootharekulu in Vijayawada or the kadam pickle served at Chaurasiya Dhaba, Khundra or the huge variety of chaat at Narayan Chaat Bhandar, Jhansi in Uttar Pradesh.
• In papri chaat, the papris are served with boiled potatoes, boiled chick peas, chilis, yogurt, and tamarind chutney, and topped with chaat masala and sev.

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