Authentic Uttar Pradeshi Banarasi Tamatar Chaat with Warm Mini Kulchas
Experience the vibrant streets of Varanasi with this spicy, tangy tomato chaat loaded with ghee, potatoes, and aromatic spices. Served alongside warm, soft mini kulchas, it offers a deeply comforting and irresistible flavor profile.
45min
Total Time
4
Servings
Uttar Pradesh
Cuisine
Recipe
1
Heat desi ghee in a heavy-bottomed pan and temper with cumin seeds and fennel seeds until fragrant.
2
Add the julienned ginger and green chilies, sautéing for a minute on medium heat.
3
Toss in the chopped tomatoes, turmeric powder, and red chili powder, cooking until the tomatoes turn mushy and release oil.
4
Mix in the mashed boiled potatoes, black salt, and regular salt, stirring continuously to blend well with the tomato base.
5
Pour in the tamarind pulp and sugar syrup to achieve the signature sweet and sour balance of Banarasi chaat.
6
Simmer the mixture for 10 minutes on low flame, allowing all the spices to meld seamlessly.
7
Garnish generously with freshly chopped coriander leaves and remove from heat.
8
Warm the mini kulchas on a hot tawa with a generous dollop of butter until golden and soft.
9
Serve the bubbling hot tamatar chaat in traditional clay bowls alongside the warm buttered mini kulchas.
Ingredients
4 large ripe tomatoes, finely chopped
2 medium boiled potatoes, mashed
2 tbsp pure desi ghee
1 inch ginger, finely julienned
2 green chilies, slit
1 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp turmeric powder
1 tsp Kashmiri red chili powder
1 tsp roasted cumin and coriander powder
1/2 tsp black salt
Regular salt to taste
1/2 cup sugar syrup (chashni)
2 tbsp fresh coriander leaves, chopped
1 tbsp tamarind pulp
4 mini kulchas
1 tbsp butter for toasting kulchas
*This AI-generated recipe may contain inaccuracies.