The city is full of iconic chat points and the Allahabadi Chat is indeed quite different from Delhi & Bombay. We have featured some of the lip-smacking chats of the city; you can start your Chat pilgrimage.
We call him the “Master of Chat” as he is serving chat to the residents of the city since 1945. Yes that’s 1945! , Even before India got independence.
He’s probably the oldest living chat vendor of the city and is known for his 3 course phulkis; that what we call Golgappe in Allahabad. The First Course, the Phulki is stuffed with mashed peas and dipped into tangy spicy pani, comes the Second Course, the Phulki Is stuffed with hot Sagoda(Sagoda is basically a pakoda dipped in watery gravy) pani. Thirdly it is stuffed with potato, green chili and mint paste topped with tamarind chutney before being dipped into khatta pani.
Also to be tried are Sagoda (Sagoda is basically a pakoda dipped in watery gravy and served in clay cups); Khasta (a variation of kachori, smaller and denser with more filling. The top of the khasta is crushed and filled with yummy chutneys; curd and fresh Boondi…simply delicious!!! Give it a visit late afternoon as by evening the cauldrons are nearly empty.
One of the immensely popular chat corners, apparently proved by the evening crowd. The super hits of the place are the Aloo Tikki and phulkis. Aloo Tikkis are Shabhu, s hot favorite and his dedication is very much obvious; it’s an experience to watch him work. When you feel fired with the hot aloo Tikki go ahead for a round of Dahi Bhallas (Small fluffy fried lentil nuggets soaked in a bit of water, then taken and squeezed out and then dropped in dahi and topped with sprinkling of chutneys and spices.
Chole Samosa. It goes like this, Crush the samosa; and pour hot Chole over it and it becomes a Cincinnati Chat delight. The taste is unparallel and nostalgic.
The hit delicacy of this place is the tamatar (tomato) chat. A handful of zeera is tossed into the oil and while it sizzles, a cup or two of chopped onions is added, cooked till its golden brown, then added roughly chopped tomatoes. Once the tomatoes begin to soften, it’s time for mashing till it’s a red juick pulp. Half cooked Tikkis are then added. Then comes the turn of spices and chutneys. Once the mixture begins to stick to the hot tawa, the chat is ready. The % of chutney and spices can be customized as per once taste and liking.