Pankaj Bhadouria
Banarasi Tamatar Chaat is a uniquely delicious snack from Banaras. Chef Pankaj Bhadouria brings this tasty chaat from th ... Read More
Preparation Time
10-12 Min
Cooking Time
10-15 Min
Meal Type
snack
Difficulty
MEDIUM
For Banarasi Tamatar Chaat
2 chopped tomatoes
water as required
3-4 tbsp soaked poppy seeds
3-4 tbsp soaked chopped cashews
1/4 cup raisins
2-3 tbsp mustard oil
1 tbsp mustard seeds
1 dried red chillies
½ cup khoya
1 tsp cumin powder
1 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala powder
salt to taste
2 bay leaves
water as required
1 tsp dried fenugreek leaves
1-2 tbsp mustard oil
pinch of asafoetida
1 tsp cumin seeds
½ cup boiled & mashed potatoes
1 tsp turmeric powder
1 tsp cumin powder
salt to taste
Boil and chop 2 tomatoes and set aside.
Grind raisins, soaked cashew, soaked poppy seeds into a smooth paste.
Heat mustard oil in a pan, and add mustard seeds, dried red chilli, nut paste, khoya and saute till khoya turns brown.
Add cumin powder, red chilli powder, coriander powder, garam masala powder, salt, water and mix. Cook the masala.
Heat mustard oil in another pan and add a pinch of asafoetida, cumin seeds, chopped tomatoes, boiled & mashed potatoes, turmeric powder, cumin powder, salt and mix well.
Add bay leaves, water, fenugreek leaves to the gravy.
In a bowl, add tomatoes, sugar syrup, lemon juice, ghee, gravy and mix well.
Garnish with namkeen snacks, chopped coriander leaves. Serve with lemon wedges.
Banarasi Tamatar Chaat, as the name suggests, originated in Banaras in a humble shop situated in the bylanes of the city. This chaat is made with boiled tomatoes and potatoes, which are mixed together in a gravy made with cashews, raisins, khoya and spices. This gravy is the heartbeat of this chaat. The gravy is then sprinkled with lemon juice and topped with a namkeen giving this chaat a nice crunch.
This crunchy, mushy Banarasi Tamatar Chaat is refreshing, vibrant and mouth-watering.
