Chaat is a word used across India and the rest of South Asia to refer to small plates of savory snacks, typically served at the side of the road from stalls or carts. Most chaat originated in North India, but they are now eaten across the country. Some believe that the chaat in Bombay (now Mumbai) is the best in the world, but other regions in India have their own styles, and would dispute that claim. Some are results of cultural syncretism - for instance, pao bhaji reflect a Portuguese influence, in the form of a bun, and bhel puri was created by a Gujarati migrant to Mumbai, whose descendants still run Vithal Bhelwala, near Victoria Terminus railway station. In each major Indian city, there are popular chaathouses or dhabas, such as Mumbai's Chowpatty Beach and Bangalore's Gangotree. Most chaat are based on fried dough, with various other ingredients. Popular types include bhel puri, dahi puri, pani puri, samosa, dahi vada, papdi chaat, and sev puri. Each is markedly different from the others in ingredients and form, but several common elements include dahi, or yogurt; onions; cilantro; sev (small dried yellow noodles); and chaat masala. This is a masala, or spice mix, typically consisting of amchoor (dried mango powder), cumin, black salt, coriander, dried ginger, salt, black pepper, and red pepper. The ingredients are combined and served on a small metal plate or a banana leaf, dried and formed into a bowl.

A young man at his chaat stand in Mussoorie, India. The main text on the front says "bhel puri" and "sev puri" in Hindi. In the plastic bag are puris for panipuri; the yellow substance is sev; the fried crackers are papdi; the white substance is puffed rice; and the other things are chopped onions, limes and tomatoes.