Every day after work, my abu would throw together a chaat with whatever was around. This afternoon chaat was his happy hour, and he wouldn’t even remove his shoes until he’d scarfed down a bowl. Chaat is a street food found throughout South Asia that can appear in a multitude of forms, from pani puri, which are crispy semolina shells filled with tart tamarind water, to bhel puri, a mix of puffed rice and peanuts dressed with fiery mustard oil. Anything can be a chaat as long as there’s a mix of crispy textures, acid, spice, and, of course, funky, salty chaat masala for seasoning. This chaat recipe is inspired by my father’s, and made with ingredients I have around during peak summer. Juicy ripe peaches, raw sweet corn, and roasted peanuts get tossed with aromatics and dressed in a perky nimbu pani, a spiced salty limeade. The whole thing is the perfect refreshing, recharging antidote to a day spent out in the sun. —Sohla El-Waylly
