The Holy Trinity of Snacks: Lahore Edition

Iconic Lahori street food snacks

Few cities stir the senses quite like Lahore. It sings, through centuries-old recipes, the clatter of ladles on metal thaalis, the aroma of masala and smoke curling through alleyways.

In Punjab, flavour isn’t just added, it’s layered, it’s infused and it’s deep. Lahori street food reflects the soul of the city: intense, joyful, tangy, and comforting. These are recipes that don’t believe in silence.

We spotlight three classic street snacks, each one a masterclass in texture and contrast and the best way to use all three of our signature condiments.

1. Pakora Plate

(Crisp onion pakoras served with Lahori tamarind chutney w/ onion salad)

• 2 cups onion pakoras (your favourite recipe)
• ½ cup sliced red onions
• 1 tsp chaat masala
• 1 cup Lahori Tamarind Chutney - thinned with warm water
  
• 1 tbsp Kashmiri Chilli Oil
• Fresh coriander to garnish (can be sub'd with parsley)

• In a shallow bowl, ladle in the warm tamarind chutney broth.
• Add a generous handful of freshly fried pakoras.
• Top with sliced onions and a pinch of chaat masala.
• Finish with mango chutney and Kashmiri Chilli Oil, then garnish with coriander.

2. Samosa Chaat

(Smashed samosa swimming in chutneys, chickpeas and joy)

• 2 potato samosas
• 1 cup boiled chickpeas
• ¼ cup Lahori Tamarind Chutney
• 2 tbsp Multani Mango Chutney
• 1 tbsp Kashmiri Chilli Oil
• 1 tbsp finely chopped onions
• A spoonful of yoghurt (optional)
• Herbs (I prefer coriander and mint)
• Chaat masala, to taste

• Place hot samosas in a bowl and smash slightly with a spoon.
• Add chickpeas, then drizzle over tamarind and mango chutneys.
• Top with Kashmiri Chilli Oil, onions, yoghurt, herbs (of choice) and a pinch of chaat masala.
• Serve immediately with a spoon and a smile.

3. Chana Chaat (Dahi Bhalla Style)

(A classic blend of soft chickpeas, potatoes and cooling yoghurt)

• 1 cup boiled chickpeas
• 1 cup boiled, chopped potatoes
• ½ cup chopped onions and shredded cabbage
• 1 cup whisked yoghurt
• 1 tsp roasted cumin powder
• 1 tbsp Lahori Tamarind Chutney 
• 1 tbsp Multani Mango Chutney
• 1 tbsp Kashmiri Chilli Oil
• Crushed papri for topping

• Mix the chickpeas, potatoes, and veg in a bowl.
• Spoon yoghurt generously over the top.
• Drizzle tamarind and mango chutneys followed by chilli oil.
• Finish with roasted cumin and crispy topping.

Closing Note

In Lahore, food is celebration, protest, reunion, and poetry. These chaats, though humble, represent that, an orchestra of tang, crunch, creaminess, and fire.

Serve them at a gathering, or eat alone at sunset with your sleeves rolled up and your heart wide open do it your way.