Banarasi Tamatar Chaat
A uniquely Banarasi chaat of tomatoes and potatoes cooked down into a soft, tangy, jaggery-sweetened mash, served hot with chutneys and crunchy sev.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 190 kcal
Equipment
- •Kadai
- •Ladle for mashing
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 7 g
- carbs
- 30 g
- fibre
- 4 g
- protein
- 4 g
- calories
- 190 kcal
Instructions
- 1
Heat mustard oil in a kadai (deep rounded pan) until smoking. Let it cool slightly.
- 2
Add cumin seeds and let them sizzle. Add chopped ginger and green chillies.
- 3
Add the chopped tomatoes and cook on medium heat. Mash them down as they soften.
- 4
Cook the tomatoes for 10-12 minutes until they break down into a thick pulp.
- 5
Stir in chaat masala (tangy spice blend), red chilli powder, jaggery and tamarind pulp.
- 6
Add the boiled, roughly mashed potatoes and mix well. Let them soak up the tangy tomato mixture.
- 7
Mash everything lightly with the back of the ladle. Keep it soft and chunky, not like a smooth puree.
- 8
Simmer for another 5 minutes. Adjust salt and tang with more tamarind if needed.
- 9
Serve hot in bowls. Top with coriander leaves and a scattering of sev (crispy chickpea noodles).
Chef's tips
Use very ripe, slightly overripe tomatoes for the best natural sweetness and colour. The chaat should stay soft and saucy, so keep a splash of hot water handy to loosen it while cooking.
Ingredient substitutions
- jaggery → brown sugar
Storage
Best eaten fresh; can be refrigerated for a day but the texture softens further.
Reheating
Reheat gently on the stovetop with a splash of water, then top with fresh sev before serving.
Common mistakes to avoid
- •Cooking the tomatoes on high heat, which scorches them instead of breaking them down evenly.
Serving suggestions
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