Banarasi Tamatar ki Chaat I बनारसी की टमाटर चाट I Pankaj Bhadouria

Banarasi Tamatar ki Chaat I बनारसी की टमाटर चाट I Pankaj Bhadouria

Here is the recipe of a Banarasi Tamatar ki Chaat! This unique recipe for all chaat lovers is Banarasi Tamatar ki Chaat. There are no chutnets in this Banarasi Tamatar ki Chaat yet it is khatti, meethi, teekhi- sour, sweet, spicy, all things a chaat is. This chaat is unique because it is available only in Banaras or Varanasi and no where else in India. So try out his Banarasi Tamatar ki Chaat today!

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Recipe :
Banarasi Tamatar ki Chaat
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves; 3-4
Ingredients:
6 tomatoes
4 boiled potatoes
2 tbsp chopped cashew
1 tbsp poppy seeds
2 tbsp khoya
1 tbsp mustard oil
1 tbsp garam masala
1/2 tsp cumin seeds
1 tsp kashmiri red chili powder
1tbsp mustard oil
4 tbsp ghee
1 tsp chaat masala
1 tsp black pepper powder
1 lemon
Salt to taste
Mini namak parre
1 cup sugar syrup
Method:
Chop the tomatoes, add1 cup water, cover and cook till tomatoes are cooked.
Heat 1 tbsp mustard oil. Add cumin seeds and add khoya/mava, poppy seeds and cashew paste and stir well. Cook until oil starts separating. It will take 2-3 minutes. Add garam masala, turmeric powder, red chili powder and salt to taste. Mix well. Add 1 cup water and bring to a boil. Simmer for 3-4 minutes.
In another pan, heat 1 tbsp mustard oil. Add hing, cumin seeds, broken red chilies. Allow to turm fragrant. Add turmeric powder, red chili powder, mix well. Now add the cooked tomatoes, mashed boled potaotes. And stir well. Cook for 3-4 minutes.
Tomato curry is ready for tomato chaat.

Prepare aloo tikkis: In a big bowl, add boiled and mashed potatoes, chopped coriander leaves, 1 ½ inch finely chopped ginger, chaat masala and black pepper powder. Add salt to taste and mix well. Mixture is ready.
Assemble tomato chaat: In a clay pot (bowl), add tomato potato mixture, 2 serving spoon sugar syrup (adjust as per your taste), 1 tbsp melted clarified butter, 2 serving spoon khoya gravy, top with some mini namak pare, sprinkle roasted cumin powder and garnish with chopped coriander leaves. Serve.

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