Banaras Tamatar Ki Chaat
Banaras Tamatar ki Chaat
Tamatar ki Chaat is a popular street chaat from Banaras. This vegan and gluten free tomato chaat is a unique dish that bursts with flavor. It is made with a delectable combination of tomatoes, potatoes, nuts, spices and drizzled with a spicy sugar syrup. I ate this chaat almost a decade ago while visiting Banaras and can remember the unique flavor till today! The unforgettable flavors of this chaat made me want to see if I could recreate it! After several tries, I feel like I came pretty close to making this dish how I remember it. I served it at a recent lunch with friends and was overwhelmed at the positive response. My friends raved about this chaat and insisted I do the video recipe for it as soon as possible. Make sure to try. Tamatar ki Chaat and tell me what you think!
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4 people
- 3 cup tomatoes chopped into small pieces
- 1 cup potatoes boiled and roughly mashed
- 3 Tbsp oil
- 2 Tbsp cashew crushed
- 1 Tbsp ginger chopped adrak
- 1 Tbsp green chili finely chopped
- ¼ tsp black pepper powder kaali mirch
- ½ tsp red chili powder
- ½ tsp roasted cumin seeds powder
- 1 tsp salt
- 1 tsp black salt
- 1 tsp garam masala
- 1 Tbsp sugar
- ¼ cup cilantro chopped
- 1 tsp lemon juice
Spicy Sugar syrup
- ½ cup water
- ¼ cup sugar
- ¼ tsp roasted cumin powder
- ¼ tsp chili powder
- ¼ tsp salt
- ¼ tsp black salt
- ¼ cup boondi
In a saucepan boil all the syrup ingredients water, sugar, salt, black salt, chili powder, lemon juice and cumin powder over medium heat. Mix well and boil for about 5 minutes or until syrup is sticky. Set aside, (we will use this later for garnishing)
For making tamatar ki chaat
In a frying pan heat the oil over low medium heat. Add cashew powder, ginger, green chili, and red chili powder stir fry for about 30 seconds.
Next add tomato, salt, black salt, black pepper, cumin powder and stir for 2 minutes, add ½ cup of water and bring it to boil, boil over medium heat about for 3 minutes or until tomatoes soften slightly.
Now add potato mix gently cover the pan and let it cook for about 3 minutes until tomatoes are soft but not mushy, and oil starts to separate. Notes: Make sure do not mash tomatoes and potatoes completely, as we need to enjoy the bite of tomatoes and potatoes.
Add cilantro garam masala, lemon juice and sugar. mix well.
Tomato chaat is ready. Banarsi tamatar chaat tastes the best when sweetness and tanginess is well balanced. Taste and adjust salt sugar and lemon juice. Very aromatic
For servingtamatar chaat: in an individual serving bowl take about ¼ cup of tamatar ki chaat, top with about 2 tablespoons of syrup and boondi. Chaat without chutney, I am using spicy syrup instead of chutney.
- Make sure do not mash tomatoes and potatoes completely, as we need to enjoy the bite of tomato and potatoes
- Banaras tamatar chaat tastes the best when sweetness and tanginess is well balanced.
If you enjoy spicy snacks, you should also try sweet potato chaat,