Banarasi Tamatar Chaat
A famous street food delicacy from the ghats of Varanasi featuring tangy slow-cooked tomatoes and spiced mashed potatoes. Drizzled with cumin-infused sugar syrup and crunchy namkeen, it delivers a burst of savory, sweet, and fiery flavors.
40min
Total Time
4
Servings
Banarasi
Cuisine
Recipe
1
In a small pan, dissolve sugar in 1/4 cup water over medium heat with a pinch of roasted cumin powder to create a light spiced syrup, then set aside.
2
Heat ghee in a wide heavy-bottomed pan, add cumin seeds, chopped green chillies, and grated ginger, sautéing until aromatic.
3
Add the chopped tomatoes, black salt, and regular salt; cook down on medium heat until the tomatoes break down completely into a thick, glossy mash.
4
Stir in the red chilli powder, dry mango powder, roasted cumin powder, and fried cashew nuts, mixing thoroughly.
5
Add the coarse-mashed potatoes and a splash of warm water, mashing everything together with a potato masher until well blended and simmering.
6
Ladle the hot tamatar chaat into clay bowls, drizzle generously with the prepared warm cumin syrup, garnish with fresh coriander and crunchy sev, and serve immediately.
Ingredients
5 large ripe tomatoes, finely chopped
3 medium boiled potatoes, peeled and coarse-mashed
2 tbsp ghee
1 inch ginger, finely grated
2 green chillies, finely chopped
1 tsp cumin seeds
1/2 tsp red chilli powder
1/2 tsp roasted cumin powder
1/2 tsp dry mango powder (amchur)
1/2 tsp black salt
Salt to taste
2 tbsp sugar
1/4 cup water
2 tbsp fresh coriander, chopped
2 tbsp namak pare or crunchy sev, for garnish
1 tbsp cashew nuts, fried in ghee
*This AI-generated recipe may contain inaccuracies.