The word chaat when translated literally means “to lick,” but this word also represents a huge category of dishes eaten as snacks on the street corners of India. A chaat is known for juxtaposing sweet and spicy flavors as well as crunchy and soft textures for a dish that is different with each bite. In this class, Shri Repp will teach you to make the quintessential chaat sauces: sweet tamarind-date chutney, herbaceous cilantro-mint chutney, and a cooling lemon yogurt sauce. You’ll use these sauces to compose three iconic chaats: bhel puri (puffed rice and roasted peanut chaat tossed with finely chopped onions and tomatoes); homemade papdi chaat (fried carom seed crackers layered with potatoes, fresh veggies, and a cooling yogurt sauce); and pani puri (hollow semolina balls) stuffed with chickpeas, potatoes, and spiced chutney for a one-bite, burst-in-your mouth chaat.
Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.
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