Authentic Banarasi Tamatar Chaat
Experience the vibrant flavors of Varanasi with this iconic street food featuring tangy tomatoes, potatoes, and aromatic spices cooked in pure ghee. Served warm in earthen kulhads, it offers a delightful crunch from crispy sev.
40min
Total Time
4
Servings
Uttar Pradesh
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan or kadhai over medium heat and add cumin seeds, letting them splutter.
2
Add the ginger-green chilli paste and sauté for a minute until the raw aroma disappears.
3
Add the chopped tomatoes, turmeric powder, red chilli powder, and salt. Cook until the tomatoes turn completely soft and mushy, releasing their oils.
4
Stir in the roughly mashed boiled potatoes and mix well with the cooked tomato base.
5
Pour in the sugar syrup along with half a cup of water to adjust the consistency to a thick, luscious gravy.
6
Simmer the mixture on low heat for about 10 minutes so the flavors meld together beautifully.
7
Sprinkle roasted cumin-coriander powder, black salt, and garam masala, stirring gently.
8
Garnish generously with fresh coriander leaves and top with a handful of crunchy nylon sev before serving hot in earthen bowls.
Ingredients
4 large ripe tomatoes, finely chopped
2 medium boiled potatoes, mashed roughly
2 tablespoons pure ghee
1 teaspoon cumin seeds
1 tablespoon ginger-green chilli paste
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon roasted cumin and coriander powder
1/2 teaspoon garam masala
1/2 teaspoon black salt
Salt to taste
1/2 cup sugar syrup (chashni)
2 tablespoons fresh coriander leaves, chopped
1/2 cup nylon sev for garnishing
*This AI-generated recipe may contain inaccuracies.