Tomato Chaat- Sounds yum but never had it before, right? No worries, Today I am going to share my version of this famous tomato chaat. This chaat is really different and unique from other Indian chaats, but equally mouth melting and satisfying for your taste buds.
Tomato Chaat or Banarasi Tomato Chaat is a very popular street food recipe from holy city of India, Banaras. Prepared with tomato-potato curry as a base, topped of ghee, chaasni/sugar syrup, mini namak para, this chat deliciously sweet, spicy and tangy. Ghee really adds a unique flavor to this chaat, which makes it rich and different from other chaats. My advice, please don’t skip adding ghee.
This chaat is really easy and comes together in just few minutes. If you have your ingredients ready and available in your pantry, you can make this chaat without any fuss. The ingredients are also very basic and easily available your house hold. This chaat is served with mini namak para, which you can make in advance or can use store bought crushed papadi or sev.
This chat is ideal for any occasion or for festivals too, as no onion or garlic is used. Perfect chaat recipe for every age group this chaat is exceptionally delicious. Give this recipe a try on your upcoming get together or make just for your family. I am sure everyone is going to enjoy this delicacy. Just remember to serve hot!
Step by Step Instructions with Photos
Chaasni/Sugar Syrup
- To make Chaasni/Sugar Syrup, in a pan add sugar, roasted cumin powder, chili powder, hing, salt and water. Give it a nice stir and boil on medium heat until it reaches sticky consistency.
- Chaasni is ready. Keep it aside. You can spice up and use leftover sugar syrup also.
Tomato-Potato Curry
- To make Banarasi Tomato Chaat, keep everything ready. Once you start, this chaat comes together really very quick. Keep ready chopped tomato, boiled and mashed potato, finely chopped chili-ginger, roughly crushed cashews and all spices.
- In a pan heat ghee over low flame. Once ghee is hot, add cumin seeds and let it splutter.
- To the pan, add finely chopped ginger and chili, sauté for 30-40 seconds
- Now add roughly chopped cashew and poppy seeds. Sauté everything well until cashew turns light golden and aromatic.
- Add mawa and mix well.
- Now add chopped tomatoes, turmeric powder, red chili powder, coriander powder, roasted cumin powder and season with black salt and salt.
- Give everything a nice mix and sauté for a minute.
- Add ½ cup of water, cover and let it cook for 7-8 minutes or until tomatoes are cooked soft.
- After 8 minutes remove the lid and gently mash the tomato, it should look like chunky gravy consistency.
- Now add mashed potatoes, tamarind pulp and garam masala.
- Mix everything well, add water if required and cook for 2 minutes.
- Now switch off the flame and add chopped coriander. Chaat is ready to serve.
Assembling and Serving
- Traditionally this chaat is served in dona (palm leaf bowl) or clay pot.
- Add ladleful of tomato-potato curry in a serving bowl. Over the curry add Tbsp. of ghee.
- Next add 1-2 Tbsp. sugar syrup and squeeze some lemon juice.
- Garnish with mini namak para, chopped coriander and sprinkle some chaat masala.
Recipe Card
Tomato Chaat/Banarasi Tamatar ki Chaat
Description
Tomato Chaat or Banarasi Tomato Chaat is a very popular street food recipe from holy city of India, Banaras. Prepared with tomato-potato curry as a base, topped of ghee, chaasni/sugar syrup, mini namak para, this chat deliciously sweet, spicy and tangy. This chaat is really different and unique from other Indian chaats, but equally mouth melting and satisfying for your taste buds.
Ingredients
Chaasni/Sugar Syrup
Tomato-Potato Curry
Assembling and Serving
Instructions
Chaasni/Sugar Syrup
-
To make Chaasni/Sugar Syrup, in a pan add sugar, roasted cumin powder, chili powder, hing, salt and water. Give it a nice stir and boil on medium heat until it reaches sticky consistency.
-
Chaasni is ready. Keep it aside. You can spice up and use leftover sugar syrup also.
Tomato-Potato Curry
-
To make Banarasi Tomato Chaat, keep everything ready. Once you start, this chaat comes together really very quick. Keep ready chopped tomato, boiled and mashed potato, finely chopped chili-ginger, roughly crushed cashews and all spices.
-
In a pan heat ghee over low flame. Once ghee is hot, add cumin seeds and let it splutter.
-
To the pan, add finely chopped ginger and chili, sauté for 30-40 seconds
-
Now add roughly chopped cashew and poppy seeds. Sauté everything well until cashew turns light golden and aromatic. Add mawa and mix well.
-
Now add chopped tomatoes, turmeric powder, red chili powder, coriander powder, roasted cumin powder and season with black salt and salt.
-
Give everything a nice mix and sauté for a minute.
-
Add ½ cup of water, cover and let it cook for 7-8 minutes or until tomatoes are cooked soft.
-
After 8 minutes remove the lid and gently mash the tomato, it should look like chunky gravy consistency.
-
Now add mashed potatoes, tamarind pulp and garam masala.
-
Mix everything well, add water if required and cook for 2 minutes.
-
Now switch off the flame and add chopped coriander. Chaat is ready to serve.
Assembling and Serving
-
Traditionally this chaat is served in dona (palm leaf bowl) or clay pot.
-
Add ladleful of tomato-potato curry in a serving bowl. Over the curry add Tbsp. of ghee.
-
Next add 1-2 Tbsp. sugar syrup and squeeze some lemon juice.
-
Garnish with mini namak para, chopped coriander and sprinkle some chaat masala.
