Chaat in India refers to certain kinds of hot-and-sour foods that are generally eaten as snacks but may be served at lunch as well. When I was growing up in Delhi, the servants cooked the main dishes but it was my mother who always made the chaat, not in the kitchen but in the pantry where she kept her chaat seasonings, the most important of which was roasted and ground cumin seeds. Chaat could be made out of many things—various boiled tubers, boiled legumes like chickpeas and mung beans, and even fruit such as bananas, green mangoes, peaches, guavas, and oranges. Chopped cilantro may be sprinkled over the top just before serving. Serve at room temperature with cold chicken, with kebabs, and, for Indians at least, with tea. Indians love hot tea with spicy snacks.
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As energizing as an energy bar, with a much simpler ingredient list.
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