As the name suggests Banarasi tamatar ki chaat comes from the cuisine of the Indian state, Uttar Pradesh, rather from the streets of Varanasi (Banaras) and therefore so-called. This chaat is no different from other chaats, in the sense that it is absolutely flavorsome. But at the same, it is unique in its own way. It has a base of tomatoes, potatoes, and dry yellow peas, along with a few spices. The same is topped with tomato gravy and finally garnished with some namakpare. However, you will find many variations of this recipe. Many recipes use onions but I have prepared the no onion no garlic version of Banarasi Tamatar Chaat. This chaat can be prepared and served as a starter or even for a light meal.
Banarasi Tamatar Chaat can be divided into the following:
And calls for the following ingredients:
Tomatoes: Chopped tomatoes are used. Tomato is the main ingredient for this recipe. Obviously.
Potatoes: Boiled and mashed potatoes have been used. Too many potatoes are not used.
Yellow Peas: Boiled yellow peas are used.
Spices: The spices used for every chaat recipe have been used i.e. salt, black salt, red chili powder, cumin seeds powder, etc.
Tomatoes: Grated tomatoes are used.
Spices: Basic spices such as salt, red chili powder, dry mango powder, and black salt are used.
Banarasi Tamatar Chaat is garnished with some namakpare. However I did not have any handy, therefore I have skipped the same. Instead I garnished the chaat with some more tomatoes and chopped coriander leaves. You can also add pomegranate seeds etc.
Chaats are such favorites. With a few preparations done beforehand, you can fix a plate of chaat in no time. I always have the green chutney and tamarind chutney in my refrigerator. With these coming handy, making chaat becomes so easy. There are a number of chaat recipes on the blog. You can find the same here.
Serve it as a light dinner.
PREP TIME 10 minutes
COOK TIME 20 minutes
TOTAL TIME 30 minutes
2 tomatoes, chopped
1 medium-sized potato, mashed
1/4 cup boiled yellow peas
Salt to taste
1/2 tsp black salt (kala namak)
2 tbsp mustard oil (sasro ka tel)
1 tsp roasted cumin seeds powder
1 tsp dry mango (amchur) powder
2 tsp red chili powder
2 tbsp mustard oil
2 tomatoes pureed
1-inch ginger, peeled and grated
Salt to taste
1/2 tsp black salt
1 tsp red chili powder
1/2 tsp dry mango (amchur) powder
A handful of chopped coriander leaves
1. This recipe serves 4-6 persons.
2. To make the base, heat 2 tbsp of mustard oil (sarso ka tel).
3. Add in 2 chopped tomatoes.
4. Also add salt to taste. Salt helps the tomatoes to cook faster.
5. Next add in 1-inch of grated ginger. Cook for 30 seconds.
5. Once the oil oozes out, add in the spices i.e. salt to taste, 1/2 tsp black salt (kala namak), 1 tsp of red chili powder, 1/2 tsp dry mango (amchur) powder.
7. Cook the spices for a minute.
8. Add in 1 boiled and mashed potato and 1/4 cup of boiled yellow peas. Cook everything for 8-10 minutes.
9. Keep aside for now.
10. To make the gravy, heat 2 tbsp of mustard oil.
11. In to this add in 2 pureed tomatoes.
12. Cook till the oil oozes.
13. Add in the spices i.e. salt to taste, 1 tsp of black salt (kala namak), 2 tsp red chili powder, 1 tsp dry mango (amchur) powder.
14. Cook for a couple of minutes.
15. Add in 1/4 cup of water.
16. Cook it for 3-4 minutes.
17. To assemble, take a serving bowl. Add in 3 tbsp of base, 2 tbsp of tomato curry, garnish with chopped coriander leaves.
18. Serve. Bon appetite.
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