🍅 Banarasi Tamatar Chaat

📝INGREDIENTS

For the batter:

• 4 large ripe tomatoes – roughly chopped
• 1 medium boiled potato – mashed
• 1 tbsp ghee or butter (ghee is traditional)
• 1 tsp ginger paste
• 2 green chilies – finely chopped
• 1 tsp red chili powder
• 1 tsp chaat masala
• ½ tsp black salt
• ½ tsp roasted cumin powder
• Salt – to taste
• 1 tsp sugar (for balance)

🧺 For Serving/Garnish:

• 2 tbsp imli (tamarind) chutney
• 1 tbsp green chutney (optional)
• 2 tbsp boondi or crushed namak para
• 1 tbsp sev (thin or thick, as you like)
• 1 tbsp finely chopped onions (optional)
• Fresh coriander – chopped
• ½ tsp lemon juice (or more if skipping tamarind)
• Toasted pav or crisp flatbread on the side

👩‍🍳Recipe

1️⃣ Cook the Tomato Base:

- Heat ghee in a kadhai or flat tawa.

- Add ginger paste and green chilies, sauté till fragrant.

- Add chopped tomatoes and cook till soft and pulpy, mashing while cooking.

- Add mashed potato, red chili powder, cumin powder, black salt, chaat masala, regular salt, and sugar.

- Let it simmer and thicken for about 7–8 minutes while stirring and mashing continuously.

2️⃣ Add Chutneys:

- Mix in tamarind chutney (and green chutney if using).

- Adjust spice, sweetness, and sourness to your taste.

- Simmer for another minute and turn off the heat.

3️⃣ Plate It:

- Ladle the hot tamatar chaat into a bowl.

- Top with boondi, sev, crushed namak para, coriander, and lemon juice.

- Serve hot with toasted pav or crispy puris on the side.

🔥 Pro Tip:

- Serve straight from the pan. Tamatar chaat is best when hot, not cold like other chaats!