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Banarasi Tamatar Chaat (Spicy Tomato Chaat)
This spicy tomato chaat is an iconic speciality of Banaras
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Snack
Cuisine:
Indian, North Indian
Ingredients
2
Dry Red Chillies
soaked in water for 20 to 30 minutes and drained
1/2
inch
Ginger
peeled
1/2
tbsp
Oil
1
tbsp
Khoya
1/2
tbsp
Cashew Nuts
3/4
tsp
Khus Khus (Poppy Seeds)
1
tsp
Garam Masala Powder
1
cup
Tomatoes
finely chopped
1/4
cup
Potatoes
finely chopped
as per taste
Salt
1/2
tsp
Red Chilli Powder
2
tbsp
Coriander Leaves
chopped
1 1/2
tbsp
Sugar Syrup
To Garnish:
1 1/2 to 2
tbsp
Date Tamarind Chutney
1/2
tsp
Jeera Powder
as required
Namak Para / Nimki / Parti Mathri / Masala Chana Dal
as required
Sev
as required
Ginger Julienned
Ingredients for Date Tamarind Chutney:
1/2
cup
Dates
seeded and finely chopped
1/4
cup
Tamarind
seeded
1/4
cup
Jaggery
finely chopped
3/4
cup
Water
1
tsp
Red Chilli Powder
1/2
tsp
Jeera (Cumin) Powder
as per taste
Salt
Instructions
To make the Data Tamarind Chutney
Heat water in a pan over medium flame and bring to a boil.
Add the dates, tamarind and jaggery.
Simmer for 3 to 4 minutes.
Remove and allow the mixture to cool.
Grind the mixture to a thick paste.
Strain well.
Add the cumin powder, red chilli powder and salt.
Mix well.
Keep it in the fridge until required.
To make the banarasi tamatar chaat
Grind the dry red chillies and ginger to a smooth paste.
Heat oil in a pan over low flame.
Add the ground paste, khoya, cashew nuts and khus khus.
Stir and cook for 5 minutes.
Add the garam masala powder and finely chopped tomatoes.
Add some salt and cook for a minute.
Using a potato masher, gently mash the tomatoes.
Now add the chopped potatoes and cook for another 5 minutes.
Mash the potatoes coarsely and add the red chilli powder and coriander leaves.
Remove the pan from the flame and keep aside.
Drizzle the sugar syrup on top.
Garnish with jeera powder, masala chana dal and date tamarind chutney.
Serve.