Tamatar Chaat Banarasi Style
Description:
Tamatar Chaat is a delectable and tangy street food from the holy city of Varanasi, Uttar Pradesh. This spicy chaat combines the richness of boiled potatoes with the freshness of ripe tomatoes, mixed with a blend of aromatic spices, creating a savory snack that bursts with flavors. Topped with crunchy puffed rice, fresh coriander, chopped onions, and a dash of green chillies, it’s the perfect dish for anyone seeking a break from traditional sweets. Enjoy this mouthwatering chaat with a cup of masala tea and some poha chivda for a truly satisfying snack.
Cuisine: Uttar Pradesh
Course: Snack
Diet: Vegetarian
Ingredients:
| Ingredients | Quantity |
|---|---|
| Potatoes (Aloo), boiled | 2 medium potatoes |
| Red Chilli Powder | 1 teaspoon |
| Tomatoes | 4 medium tomatoes |
| Black Salt (Kala Namak) | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Black Pepper Powder | 1 teaspoon |
| Tomato Ketchup | 2 tablespoons |
| Sugar | 1 tablespoon |
| Garam Masala Powder | 1 teaspoon |
| Onion | 1 medium, finely chopped |
| Green Chillies | 3, chopped |
| Fresh Coriander (Dhania) Leaves | A handful, chopped |
| Puffed Rice | As required |
| Oil | As required for frying |
| Namkeen (Mixture) | As required for garnish |
Preparation Time:
10 minutes
Cooking Time:
25 minutes
Instructions:
-
Prepare the Potatoes:
Begin by boiling the potatoes in a pressure cooker with enough water and a pinch of salt. Cook them for about 3 whistles to ensure they are thoroughly boiled. Once done, allow them to cool down. Peel off the skin and mash them finely. -
Prepare the Spices:
To the mashed potatoes, add cumin powder, red chilli powder, coriander powder, black pepper powder, garam masala powder, and both black salt and regular salt. Mix everything well to ensure the spices are evenly distributed throughout the potatoes. -
Stuff the Tomatoes:
Take the fresh tomatoes and slice off the upper part. Gently remove the pulp of the tomatoes and reserve it for later. Stuff the hollowed tomatoes with the prepared mashed potato mixture, pressing gently to fill them well. -
Cook the Stuffed Tomatoes:
Heat 2-3 tablespoons of oil in a flat pan over medium heat. Place the stuffed tomatoes in the pan with the potato-stuffed side facing down. Let them cook for 10-15 minutes, allowing the tomatoes to soften and become slightly mushy. -
Make the Tomato Paste:
Once the tomatoes are cooked, turn off the heat. Transfer the stuffed tomatoes along with any remaining pulp into a blender or food processor. Grind them together into a thick paste. -
Prepare the Chaat Sauce:
Return the pan to the stove and add a bit more oil. Once the oil is hot, pour the tomato paste back into the pan. Add some salt, sugar, and tomato ketchup. Cook the mixture over low heat for about 10-12 minutes, stirring occasionally to let it thicken and develop a rich, flavorful sauce. -
Assemble the Tamatar Chaat:
Transfer the cooked tomato chaat mixture into a serving bowl. Garnish with chopped onions, chopped green chillies, fresh coriander leaves, and a handful of namkeen for an extra crunch. -
Serving Suggestions:
Serve your Tamatar Chaat Banarasi Style immediately, ideally paired with masala tea and poha chivda for a complete tea-time snack experience.
Tips & Variations:
- Spice Level: Adjust the amount of green chillies and red chilli powder to suit your spice tolerance. You can reduce them for a milder version.
- Puffed Rice: If you prefer a more crunchy texture, you can add the puffed rice just before serving, so it remains crisp.
- Tomato Substitutes: While fresh tomatoes are ideal, you can also use canned tomatoes in a pinch. Just be sure to reduce the cooking time to avoid overcooking the sauce.
This delicious Tamatar Chaat Banarasi Style brings the spirit of Varanasi’s streets to your kitchen. Its irresistible combination of spicy, tangy, and sweet flavors is sure to be a crowd-pleaser at your next gathering. Perfect for when you want a snack that is both satisfying and bursting with authentic Indian flavors!
