Holi is on Monday. And we can't wait to devour on all our favorite things. Gujiyas, kachoris, mathris and namakpare are just a few to mention. And I cannot imagein Holi without some lip-smacking savory delicacies, chaat items like dahi bhalla and papdi chaats. Atypical Holi spread would definitely contain one such delicacy
Dahi Bhalla is a popular form of chaat and its origin has always been a matter of debate. Not much has been mentioned about it in popular history, although almost all chaats are believed to have their source in some or the other by lanes of old towns.
Defining Dahi Bhalla in Chef's style would be "A dash of yogurt drizzled over papdis and bhallas topped with heart-melting masalas, chutney and pomegranate seeds", haha I'm quiet sure this would make you tempt.
For my friends in Europe who always wonder the meaning of Chaat. "Chaat" literally means to lick, which is exactly what a nice plate of flavorful chaat compels to do! It is the acutal Finger licking good food, we just dont stop at fingers but we lick down the plates too until any minute droplet remains behind.
The category chaat contains "aloo chaat, to dahi bhalle, papri chaat,dahi puri, bedmi, ragda patties, phuchka, bhel puri and pav Bhaji", a few to mention. We are a nation of spicy food lovers and our list never ends it changes with every city you travel to. Food and our Love affair is something which won't end anytime soon. PS: I would consider Chaat as soulmate of country. (Do you?? let me know in comments)
History of Dahi Bhalla
DID YOU KNOW??
Chaat was never meant to be the decadent treat we treat it as today? As a matter of fact, it was invented for medicinal purposes. Surprised?
According to experts, the origin of the idea of chaat remains debatable. Some say it was invented in Bengal, some say it was in Delhi, while some say it was in Uttar Pradesh that the chaat was first born.
The most common legend associated with the history of chaat goes back to the courts of Mughal emperor Shah Jahan. Mughal's and their rich contribution to Indian cuisine needs no introduction. Some of our most indulgent treats have come from the Mughal kitchens mastered over years by the supremely skilled Khansamas. The lip-smacking chaats are a by-product of the same legacy, but the tale has a twist.
One of the most convincing stories I believe for the history of Chaats and Dahi Bhalla is traced back to the Mughal Cuisine. Mughals and their lifestyle left a strong impact on our palates. It was believed that in the 18th Century, the Mughal Khansamas prepared this delight in the Mughal Kitchens using curd, herbs and spices to improve the digestion. As per a few experts, the water following through Yamuna canals was not good enough to prepare food, thus it was necessary to use other alternatives to cook, and curd was a better substitute for water. In fact, the addition of spices to chaats, made these delicacies a great delight for improving the metabolism.
Thus, the likes of Chaats and Dahi Bhalls were created to keep diseases at bay. However, this fact too has been a matter of debate for many historians and food experts.
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