Banarasi Tamatar ki Chaat

Tamatar ki Chaat is a lipsmacking recipe originated in the holy city of Benaras or Varanasi. Loaded with tongue tickling flavours, this chaat is very unique as compared to other chaat recipes across other parts of India. The recipe is divided into two parts: first, a rich tomato curry which has all the goodness of khoya (dried milk solids), cashews and poppy seeds. The second, makes for the base of this chaat - tomato and potato mixture which is a unique blend of spicy and tangy flavors. One thing you would note about this chaat is that it is topped with nimki or the mini namakpaare instead of sev for garnishing. Also, being a holy city you would not find the use of onions and garlic in most of its preparations, and hence, it is not garnished with chopped onions. Just in case you are enticed with the flavours and want to know the recipe, scroll down below.

Banarasi Tamatar ki Chaat

Ingredients

Tomato Curry

• Tomatoes (small, grated) - 2
• Finely chopped ginger - 1 tsp
• Finely chopped green chili - 1 tsp
• Khoya (dried milk solids) - 2 tbsp
• Finely chopped cashews - 5 to 6
• Poppy seeds/khus khus - 1 tsp
• Kashmiri red chili powder - 2 tsp
• Roasted cumin powder - 1/4 tsp
• Garam masala powder - 1/2 tsp
• Salt - as per taste
• Black salt - 1/2 tsp
• Lemon juice - 1 tbsp
• Sugar - 2 tsp
• Oil - 3 tbsp

Potato and Tomato Base

• Finely chopped tomatoes (medium size) - 2
• Dried boiled yellow peas - 1/4 cup
• Boiled and mashed potatoes (medium) - 1
• Fresh chopped coriander - a handful + for garnishing
• Ghee/clarified butter - 2 tbsp
• Salt - as per taste
• Red chili powder - 2 tsp
• Chaat masala - 1 tsp
• Black salt - 1 tsp
• Roasted cumin powder - 1 tsp
• Fennel powder - 1/4 tsp

Assembling (per serving)

• Potato Base - 3 to 4 tbsp
• Melted ghee - 1 to 2 tsp
• Tomato Curry - 2 tbsp
• Lemon juice - 1/2 tbsp
• Tamarind chutney - 3 to 4 tsp. Get the recipe here.
• Salt - as per taste
• Roasted cumin powder - just a sprinkle
• Nimki/Mini namakpaare - a handful
• Chopped coriander - a little
• Pomegranate pearls (optional) - 1 to 2 tsp

Banarasi Tamatar ki Chaat

Banarasi Tamatar ki Chaat

Method

• Let's start by making the tomato curry.
• In a pan, heat the oil.
• Once the oil gets heated, add chopped ginger and green chilies. Saute for about a minute.
• Next, add the cashews and poppy seeds. Saute until they change color.
• Add the khoya and saute until you see oil separating.
• Next, add salt and all the spice powders. Saute for couple of second.
• Add the grated tomatoes. Saute until oil is separated.
• Add the sugar and about 1/4 cup of water. Cover and cook until again oil starts floating on top.
• Turn off the heat and add lemon juice.
• Now, start making the base.
• In a pan, heat the ghee. Once ghee is heated, add red chili powder and saute for a second.
• Next add the tomatoes. Saute the tomatoes while also mashing them with the spatula in between.
• As the oil gets separated, add boiled/mashed potatoes and boiled yellow peas.
• Mix them nicely while letting them saute for 8 to 10 minutes. Keep stirring in between. If needed, you can also add a little water until everything is combined well.
• Season with salt and rest of the spices. Add chopped coriander and mix nicely.

For assembling

• In a bowl or a plate, add 3 to 4 tbsp of the base.
• Top it with somelemon, juice, imli ki chutney, salt, roasted cumin powder.
• Add about a tsp of melted ghee.
• Next, add 2 to 3 tbsp of tomato curry.
• Garnish with chopped coriander, pomegranate pearls and nimki.

P.S - you may also add some green chutney and garnish with onions if you wish to.

Banarasi Tamatar ki Chaat