1. GOL GAPPA, NORTH INDIA

Known by different names in different cities Pani puri is the king of chaat. In Maharashtra where it is called Pani-puri, in Delhi it is called Golgappa, in Kolkata, it is called Puchka and in Bihar, it is called Gupchup. The taste of Pani Puri is known for its exquisite water. It is popular among people of all ages. You will easily find it in every corner of India. Puri is prepared from flour and maida, which are in the shape of small round puris. These are filled with boiled potato and spices while eating and lastly, it is filled with pungent-sweet jaljeera water and kept directly in the mouth. 

2. SEV PURI, MAHARASHTRA

Sev Puri is one of the famous Indian chaats, especially in Mumbai this dish is very popular. The combination of papdi (crispy flat puri), sev (deep-fried gram flour noodles), boiled potatoes (batata), moong (green beans), onion, and an assortment of chutneys like green chutney and tangy date tamarind chutney make it simply irresistible. You will find this chaat in every nook and corner of Maharashtra.

3. PAPDI CHAAT, PUNJAB

Papdi Chaat is a type of chaat that will make you lick your fingers after eating it. It is a spicy, light-flavored dish that you will get to eat mainly in the Punjab region of India. Papdi chaat consists of crispy papdi made from flour, which is deep fried in oil and on which boiled potatoes, boiled peas, moong, curd, finely chopped chilies, chutney, sev, and chaat masala mixture is garnished. It is a very comfortable food and light on your pocket as well.

4. ALOO TIKKI CHAAT, UTTAR PRADESH

Aloo-Tikki Chaat is a staple chaat of Uttar Pradesh. Which you can find everywhere in Uttar Pradesh. There are long lines at most of the famous shops to eat aloo-tikki chaat. This is mouth-watering street food. To make aloo-tikki the tikki is made by mashing boiled potatoes, which is prepared and served with spices, sev, onion, dahi, and an assortment of chutneys like green chutney and tangy date tamarind chutney. 

5. DAHI VADA, SOUTH INDIA

Dahi Vada is a colorful and burst full of blended spices dish. Originating from down South its names vary from North India to South India. It is famous as Dahi Bade in Urdu, Dahi Bhalla in Punjabi, Thayir Vadai in Tamil, Thairu Vada in Malayalam, and Perugu Vada in Telugu. Vada made from tur dal is very tasty. On the other hand, the curd is considered good for the digestive system. Dahi Vadas are served and eaten with curd along with some chili spices. After frying the vadas these round balls are put in lukewarm water mixed with salt. After this, it is dipped in thick curd and garnished with red and green chutney, coriander or mint leaves, red chili powder, chaat masala, and cumin powder.

6. RAJ KACHORI, RAJASTHAN

Raj Kachori, the king of Kachoris, is one of the most popular versions of Kachori, which has been moved into the category of Chaat, perhaps because of its puffy shape like Gol Gappa. Raj Kachori originated in Bikaner, Rajasthan but is now found in every part of the country. There are many flavors inside a Raj Kachauri, the crispness of Kachori from the outside but soft dumplings filled inside it like, curd wrapped potatoes, boiled black gram, bhujia, spicy and sweet chutneys, curd and pomegranate seeds make it a lip-smacking chaat.