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!
Servings 4 people
Equipment
- Circulon Acclaim Hard Anodized Nonstick Stir Fry Wok Pan, 12 Inch, Black
- Rani Garam Masala Indian 11-Spice Blend
Ingredients
- 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
For Garnishing
- ¼ cup boondi
Instructions
Spicy Syrup
- 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.
Notes
- 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.