Top 12 Chaat Stalls in New Delhi

Golgappas represent the vibrant and spontaneous essence of the chaat universe, showcasing drama, vivid colors, and intense flavors. Each golgappa (typically served six to eight per plate) features a crispy, hollow shell made from suji (semolina) or atta (whole wheat), which is punctured to hold fillings of boiled potatoes, chickpeas, and tamarind chutney. Vendors submerge each filled shell in a pot of chilled, spicy water infused with hing (asafoetida), jeera (cumin), and sour elements like tamarind and lemon. Vaishno Chaat Bhandar is famous for its golgappas, attracting many locals, students, and visitors daily. Don’t worry about the lines; these bites are devoured in seconds, eaten whole to avoid spills. Look for the distinctive stall marked with its name in Hindi above green doors and windows, and don't hesitate to join the bustling crowd.

While many chaat offerings are fiery and spicy, dahi bhalla provides a refreshing contrast, especially cherished during Delhi’s scorching summers. These fried lentil dumplings (known as vadas in South India) are soaked to soften before being served in rich, slightly sweetened yogurt. Topped with chutneys like saunth and pudina, and garnished with cumin, chaat masala, and salt, Natraj is celebrated for its expertly crafted dish. This spot, a classic Delhi establishment, serves dumplings that are light and fluffy, accompanied by yogurt that soothes the chaos of the city. Tucked into a wall in the bustling alleys of Old Delhi, it’s hard to miss the crowds waiting outside at all hours.

Shakarkandi, translating to “sweet potatoes,” is a delightful chaat featuring steamed tubers seasoned with chaat masala and a generous squeeze of lemon. For those who enjoy tangy flavors from South Asia, the kamrak, or star apple, pairs wonderfully with the sweet potato. These refreshing dishes are often found at bustling roadside stalls and metro entrances, easily spotted by the quirky piles of sweet potatoes stacked in baskets over hot coals. Bishan Swaroop Chaat Bhandar serves some of the finest shakarkandi chaat just outside the Sis Ganj Gurudwara in the historic Chandni Chowk.

At first glance, daulat ki chaat may not seem like traditional chaat, as it resembles more of a dessert than a savory snack. This soft, souffle-like treat consists of a blend of milk and cream, chilled overnight on ice, then whisked until airy and frothy, with khoya (evaporated milk) added for richness. Its unique finishing touch involves a quick exposure to the cool morning air. Vendors serve this winter specialty garnished with saffron and pistachios from pushcarts as the city awakens. However, with longer summers encroaching upon winter, daulat ki chaat faces the risk of fading away. While strolling through the alleys of Chandni Chowk, seek out Sunil Kumar, who is known for serving one of the best versions from his pushcart in front of Shyam Sweets.

Old Delhi, once the seat of Mughal emperor Shah Jahan, boasts its own distinct dialects, customs, and culinary delights. While various types of chaat have spread throughout the city and beyond, kuliya chaat remains a cherished specialty of the old city. Vendors expertly hollow out cooked potatoes, sweet potatoes, and raw tomatoes and cucumbers, using them as kulhads or vessels filled with boiled chickpeas. These stuffed cups are enhanced with unique spice blends, pomegranate seeds, and a generous splash of lemon juice. Hira Lal’s shop, over 100 years old, is one of the few places dedicated to this lighter, healthier chaat option in the area. They also offer a seasonal fruit version, utilizing a different, tangier chaat masala to highlight the fruits' sweetness.

This legendary spot in Old Delhi, essentially a small hole in the wall on a busy corner, has earned its iconic status for a variety of beloved chaat dishes, crafted from age-old spice blends and traditional recipes. While everything here is consistently delicious, their standout offering is dahi papdi: crisp papdi crackers topped with rich, house-made yogurt, tender boiled potatoes, and zesty chutneys. It serves as a perfect appetizer before diving into other menu items, aided by the keen insights of whichever Jaiswal family member is manning the counter; they possess an uncanny knack for discerning customers’ tastes and suggesting the ideal choices. Keep an eye out for the Ashok Chaat sign in front of this vibrant little spot, where steel containers display various chaat delights, surrounded by an ever-present crowd of lively locals.

Bittoo Tikki Waale, affectionately known as BTW, is a beloved spot in West Delhi, famous for its distinctive aloo tikki crafted from chana dal (Bengal gram), potatoes, and cashews. The result is a crunchy tikki with a delightful, crackly outer layer that gives way to a tender, spiced center. Uniquely, BTW double-fries its tikkis in olive oil, which is uncommon since most tikkis are typically fried in vegetable oil—olive oil is seen as a luxurious, healthier option, albeit less accessible. Standard toppings include pudina and saunth chutneys alongside yogurt, though you can customize your order. Starting as a humble pushcart in the 1990s, BTW has expanded into a recognizable brand with multiple franchises throughout the city. The original location is at Netaji Subhash Place in the northeast, while its most popular branch is in Janakpuri, to the west. As a small restaurant rather than just a stall, it offers a cozy retreat from the summer heat, with a selection of sweets like gulab jamun and kulfi for dessert.

In Delhi, there's an ongoing debate among locals about whether matar kulcha, also known as chhole kulche, qualifies as chaat. While this dish could easily stand alone as a street food favorite due to its popularity, it makes the chaat cut by appearing in the typical chaat assortment at Delhi weddings. The matar consists of boiled chickpeas seasoned into a mild curry-like dish, topped with fresh onions, tomatoes, spices, and chopped coriander. Served alongside are kulchas, slightly sour, fermented oval breads. Matar kulchas can be found at various pushcarts throughout the city, identifiable by their large brass vessels filled with matar. A notable stall is located in Bengali Market in Central Delhi, tucked behind the well-known Bengali Sweet House. This stall not only offers the usual toppings but also includes fermented radish, adding a zesty kick to the dish, complemented by a thin raita that rounds out the flavors.

It might sound odd to recommend a chaat dish that’s enjoyed while seated, but even Delhiites appreciate a moment of respite. Triveni, located within an art gallery in central Delhi, offers some of the finest palak patta chaat in the city. Spinach leaves are dipped in besan (gram flour), fried until crispy, and then topped with yogurt, mint and tamarind chutneys, diced onions, and sev—small, spiced, crunchy snacks made from fried chickpea flour. While palak patta chaat is a classic favorite in Delhi, it seems to be losing popularity among younger diners, risking its place on menus. Triveni’s rendition makes for an ideal tea-time treat, especially when paired with chai.

This tiny stall was once a hidden gem until Dalchand Kashyap, its owner, appeared on Netflix’s Street Food: Asia. Despite the newfound attention, the quality of Mangala’s aloo chaat remains unmatched. The bite-sized potatoes are expertly fried, coated in pudina and saunth chutneys, and finished with a squeeze of lemon juice and a special house spice blend. Kashyap’s aloo chaat is consistently crispy, garnished with grated radish, beets, carrots, and herbs upon request. The aloo tikki, which features fried potato and lentil cutlets, is just as popular among locals, served with the same delicious toppings. Located at a busy market corner, look for the prominent sign of Aggarwal Sweets, a large sweet shop across from Kashyap’s smaller establishment.

If a trip to Mumbai isn’t in the cards, you can still enjoy bhel puri at various stalls in Delhi, including this one at Brahmaputra Market in Noida. The dish features puffed rice mixed with onions, tomatoes, chopped coriander, and tangy chutneys made from tamarind and mint, topped with sev (crispy chickpea noodles) for a refreshing snack perfect for warm days. To locate the stall, look for Evergreen Sweets, a large shop that sells packaged street food and Indian-style pizzas; the stall itself is marked by a metal sign that reads 'Bombay Bhel Puri' in English.

The bustling markets of Chittaranjan Park, a Bengali enclave in south Delhi, showcase the diverse culinary traditions of West Bengal and Kolkata. Amidst the fried cutlets, Calcutta rolls, and biryani at Market No. 1, Raju Chaat Corner stands out with its puchkas, the Bengali twist on golgappas. These crispy, hollow balls made from semolina are filled with saunth, potatoes, and chickpeas, then immersed in cold, spiced water for a zesty kick. Many Kolkatans argue that puchkas offer a lighter, more refined experience compared to their North Indian cousins, thanks to the delicate nature of the semolina shell. While the debate rages on, Raju Chaat Corner provides a compelling case, serving puchkas that are consistently crisp, invigorating, and thoroughly enjoyable.