TAMATAR  KI  CHAAT / BANARASI  TAMATAR  KI  CHAAT / TAMATAR  /  TAMATARI  /  TOMATO  CHAAT

TAMATAR KI CHAAT / BANARASI TAMATAR KI CHAAT / TAMATAR / TAMATARI / TOMATO CHAAT

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Tamatar  Chaat is a popular street food from Varanasi. This Tamatar Chaat Banarasi style is something which takes me back to those golden memories of my childhood when we use to yearly visit Varanasi once in a year for our Diwali vacations.

We have an ancestral Kali ma temple near Varanasi in a small village called Chunar which is an hour’s drive from Varanasi. It was a tradition that all our family and relatives staying all over India would gather up here in this temple for worshiping Ma Kali and celebrate Diwali together, as our Maternal uncles house was in Varanasi we always used to get to spend 4 to 5 days before Diwali at his place, and it was the most awaited period of our vacations,  We used to have so much fun during such stay and we would explore the holy city, roam around the gallis(streets)  of Banaras and shopping is so much fun back then. After we were done shopping and visiting the various temples in the city, it was time to indulge in the lip-smacking street food of this city, and let me tell you this is the best city for enjoying different types of lip-smacking varieties of food be it ‘Kachodi subzi’,  ‘Golgappe’, ‘Aloo Tikkis’, ‘Palak ke patte ki chaat’,  or the sinfully yumm ‘Malai maar ke lassi’, in khullads and ‘ light as a feather melt in mouth ‘Malayio’, or if you have a sweet tooth then the city offers never ending varieties of sweets to indulge in.

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But this Tamatar chaat is special as you can’t get this chat anywhere in India this a specialty of this city available exclusive in Banaras. I still remember after our visit to the famous Sankat mochan temple there was a chaat wala (chaat vendor) just around the corner of the road and he used to sell the best mouth-watering Tamatar Ki chat in khullads(clay bowls), after finishing our golgappes and tikkis we used to wait patiently as he used to make this chat on his giant tawa(griddle), it was so much fun seeing him, he used to roughly crush or chop some juicy red tomatoes on the griddle and cover and cook it till it softened along with sprinkles of some spices he used to mash them to a nice caramelized paste, and then would crush couple of already cooked aloo ki tikkis along  with some chutneys  and make a mishmash and at last assemble it in a khullad with some tomato gravy and some garnishes, result was this  awesome tasting rich in flavours of tomatoes🍅, lip-smacking, chatpata and chatakadar chat was ready to be devoured, believe me it’s a burst of flavors and textures as you put a spoon full in your mouth and you are  straight away transported to chatpata chaat heaven for sure mmmmmmm….yummmmm….😋😋😋

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I have tasted this same chaat in many other shops in Banaras but this fellow with a small cart neat the Sankat mochan temple was my all-time favorite, getting nostalgic while I am writing this post and want to revisit Banaras once more soon, it’s been 12 years now since I last visited this enchanting  holy city of Varanasi, now I think its high time I plan a trip soon to revisit my childhood memories in those gallis (streets)once more and visit down the memory lane to satisfy the child inside me, let’s see when I can make it happen ….

Till I visit the city again I will keep on trying the dishes I miss the most from Banaras in my home kitchen and satisfy my food cravings. This time I tried to recreate the recipe of tangy Tamatar ki chaat this recipe is inspired by the very well-known blog “ Banaras ka khana”, but I have done some adaptations to the recipe as I remembered the chaatwala bhaiya (chaat vendor) making it back when I last had it in Varanasi. Hope you all like this recipe and try this different and unique variety of “Banarasi Style Tamatar Ki Chaat” for a change from the regular old chaat varieties you are used to and I am sure you are going to be addicted to its taste and make it again and again, though the process is a lengthy one but the effort is worth the end result believe me.

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This time in our Healthy Wealthy group the theme decided was Street Food and when I heard it my heart and brain both couldn’t stop thinking about this recipe so finally sharing my version of this.           “ Banarasi Style Tamatar Ki Chaat” for this theme this time.

If you give this recipe a try, let me know! Leave a comment below and rate it! And while you’re at it, take a picture and tag at #spiceaffairs on Instagram. I would LOVE seeing what you came up with. Cheers, friends!

Have shared more such street food recipes on my blog do click on the names given below to know check their recipes, hope you will love them too. Till then Happy cooking…

DAHI VADA

PUNJABI CHOLEY PANEER MASALA

BENGALI GHUGNI CHAAT

MOTH KI CHAAT

KOLKATA STYLE VEGETABLE CHOP

VATELI CHANA DAL NA KHAMAN

BIHARI LITTI AND ALOO KA CHOKHA

5RECIPE FOR TAMATAR KI CHAAT BANARASI STYLE:

Ingredients:

  • 6 nos big – Juicy ripe Tomatoes chopped roughly
  • 1 tsp – Roasted Jeera (cumin) powder
  • ¼ th tsp – Kalimirch (black pepper) powder
  • 1 tsp – Chaat masala powder
  • ½ tsp – Red chilli powder
  • ¼ th tsp – Black salt
  • 2tbsp – Ginger finely minced
  • 2 to 3 nos – Green chillies chopped roughly
  • 2 tbsp – Desi Ghee (clarified ghee) or oil
  • Salt to taste

Other ingredients:

  • Aloo tikkis (recipe is given below)
  • Mini namak pare (recipe is given below)
  • Imli ki chutney (sweet tamarind chutney) (for recipe click here) as needed
  • Chopped red onions to garnish as needed
  • Chopped fresh coriander leaves for garnish as needed
  • Lemon juice (optional)
  • Rasa (thin tomato gravy) (Recipe is given below)

Ingredients for the Aloo ki tikki:

  • 4 medium – Potatoes boiled, peeled and mashed
  • 2nos – Green chillies chopped finely
  • 1 tbsp – Coriander leaves chopped finely
  • 1tbsp – Rice flour (optional) this is added for crunchy tikkis
  • Salt to taste
  • Ghee(clarified butter) to shallow fry the tikkisor use normal oil.

Method to make the Aloo Tikkis:

  1. Take the boiled, peeled and mashed potatoes, add green chillies, coriander leaves, rice flour and salt to taste and mix well till everything is incorporated well into the soft dough.
  2. Divide the mixture into equal parts and make round flat tikkis, refrigerate for ½ to 1 hour.
  3. Heat ghee in an iron or cast iron tawa(Griddle) and shallow fry the tikkis on medium flame till crisp and golden brown from both the sides
  4. Keep the tikkis warm till later use.

6Ingredients for the Rasa (thin tomato gravy):

  • 2to 3 nos – Tomatoes blanched, skin peeled and pureed
  • 1 tsp – Ginger paste or grated
  • 1 tbsp – Khoya(solidified milk)
  • 2 tbsp – Cashew nuts chopped
  • 8 to 10nos – Phool Makhana (lotus seeds)
  • 1 tsp – Khus- Khus (Poppy seeds)
  • 2 tbsp-Red chilly paste(or as per taste) (to make red chilli paste soak or boil some dry red chillies in hot water till it becomes soft then make a paste of it in a mixer grinder, or else use dry red chilli powder as per tolerance level)
  • 1 tsp – Dhaniya (coriander) powder
  • ½ tsp – Jeera(cumin ) powder
  • 1 tsp – Garam masala
  • ½ tsp – Deghi mirch powder
  • 1 tbsp – Ghee (clarified butter) or oil
  • Water as required to make a thin gravy
  • Salt to taste

Method to make the Rasa (thin tomato gravy):

  1. Take the ginger paste and red chilli paste, add a dash of water soak for a minute.
  2. Heat 1 tbsp ghee or oil in an iron kadhai or pan preferably if not available use any normal pan (the iron pan gives a different taste to the whole chat).
  3. Add the ginger and chilli paste and fry untill the raw smell of the ginger fades away.
  4. Add poppy seeds, khoya, cashew nuts and makhana and fry till oil leaves the sides of the masala.
  5. Add garam masala, coriander powder, cumin powder and salt to taste and fry for few seconds then add the blanched tomato puree and let it cook till the tomato reduces to half.
  6. Add water as required cover and cook on medium flame for 5 to 6 minutes or oil or ghee floats on the top of the gravy, switch off the flame and keep aside.

7Ingredients for the Mini Namakpare:

  • 1 cup – Maida (all-purpose flour)
  • 3 tbsp – Oil
  • Salt to taste
  • Water to knead the dough
  • Oil to deep fry the namakpare

Method to make the Mini Namakpare:

  1. Take the maida in a bowl add salt to taste and 3 tbsp oil and rub with both hands till the oil and salt are divided evenly in the flour and when you take the flour in fist it holds its shape.
  2. Add water little by little and knead into medium tight dough, cover and let it rest for ½ an hour.
  3. After half an hour of resting the dough divide the dough into 2 equal balls, roll the balls into a medium thick chapatti or disk and cut into thin strips, then cut into small cheeseling sized squares as shown in the images below.
  4. Heat oil in a kadhai till medium flame and deep fry the cut namakpare on medium to low flame till crispy and crunchy, take them out with a slotted spoon on an absorbent paper to drain off the excess oil, cool them and keep aside for later use.(you can make these prior and store in airtight containers to be used whenever needed)

Method to cook the Tomatoes for the Tamatar ki chaat:

  1. In a cast iron tawa (griddle) or an iron kadhai, if not use normal pan, heat 2 to 3 tbsp of ghee and add the finely chopped ginger and fry it.
  2. Add the roughly chopped tomatoes in it and stir, add some roasted cumin powder, chat masala, black salt, and salt to taste(add salt wisely here as the rasa and tikkis both already has salt) mix well cover and cook.
  3. When the tomatoes are soft enough mash them with the back of a ladle or a pav bhaji masher till the tomato has become smooth paste, let the tomatoes cooked till it caramelizes well.
  4. Now add to this the above-made tikkis and crush them along with the tomato paste in the kadhai or griddle fry nicely cooking on high flame so that it gets a nice Smokey flavor from the caramelized mixture. At the end the mixture would be semi thick in consistency as shown in the photos below.

8Method to assemble the Tamatar ki chaat:

  1. Take a serving bowl preferably an earthen bowl, in Banaras they serve this chaat in khullads it also adds to the taste of the chaat. If you can’t get any then serve in normal bowls.
  2. Heat he rasa (thin tomato gravy), and the tomato and crushed tikki mixture is already frying in the iron kadhai.
  3. In the bowl add a portion of above-cooked tomato and aloo tikki mash, then add imli ki chutney to taste and some above-prepared rasa(thin tomato gravy) if desired to add some lemon juice at this stage, I have not added as my imli ki chutney was tart(sour enough).
  4. Garnish with some above-prepared mini namak pare, chopped onions, and freshly chopped coriander leaves, green chillies. Sprinkle on top with some roasted cumin powder and chilli powder.
  5. Insert a wooden spoon and serve piping hot immediately, your mouth-watering Tamatar ki chaat is ready.

9Notes:

  1. While assembling the chaat all the components should be heated up and mixed as this chaat tastes the best when enjoyed piping hot, while cooling it loses its taste somewhat I feel.
  2. Add the lemon juice and chutney according to your preferences.
  3. In original chat sugar syrup is added but as I don’t like my chaat to be too sweet so I have added imli ki chutney, if you are adding imli ki chutney then add lemon juice wisely or else you might end up into a sour tasting chaat.
  4. Use of iron vessels in this dish gives a unique taste to the whole dish as the chatwalas in banaras use giant iron tawas to cook their chaats in and it just tastes awesome, so do try using iron vessel as its healthy too than using normal non-stick vessels, but in case you don’t have iron vessels then no need to worry use any vessel to cook the chat you have.
  5. I have used less ghee as compared to the original chat as the chatwalas use oodles of ghee or dalda to give the chat more flavors, but  minus those oodles of ghee my chaat tasted yummy.
  6. Instead of ghee oil can be used for the health freaks, but ghee is what gives the flavor to this particular chat so indulge into it once in a while, now even doctors are saying that including ghee in our daily diet in moderate amount is healthy.
  7. I have kept my chaat consistency a bit thick if you like yours little runny then add more rasa(Thin tomato gravy and adjust accordingly).

STEP BY STEP PROCESS:

Making of the Mini Namak pare:

  1. Dough rolled out and cut into tiny cheesiling size namak pare either with a sharp knife or a pizza cutter.
  2. Frying the Mini namak pare in medium hot oil.
  3. Mini Namak Pare ready.
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  1. Aloo tikkis frying in the tawa(griddle)
  2. Tomatoes, ginger and chillies chopped up and ready.
  3. Tomatoes, ginger and chillies with spices cooking in iron khadai.
  4. Tomatoes soft and pulpy cooking away.
  5. Tomatoes cooked to the right consistency, and cooked aloo tikkis being crushed and cooked with it.
  6. Aloo tikkis and tomato paste mixed and cooked fully to the right  consistency.
  7. Thin tomato Rasa (Thin tomato gravy) cooked and kept hot.
  8.  A portion of the tomato and aloo tikki mash in the serving bowl while assembling the chaat.
  9. Hot Tomato rasa (Thin tomato gravy) and imli ki chutney being poured over the tomato and aloo tikki mash in the serving bowl.
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  1. At last garnish with some chopped onions, coriander leaves, green chillies and top with mini namak pare and insert a spoon and serve piping hot.

 

Here are more similar Street food recipes shared by our Healthy Wealthy Group members

Aloo Matar Chaat

Samosadillas

South indian style Masala Puri Chaat

Pani Puri / Golgappa

Masala Toast Sandwich

 

 

5.0 from 1 reviews
TAMATAR KI CHAAT / BANARASI TAMATAR KI CHAAT / TAMATAR / TAMATARI / TOMATO CHAAT
 
Author:
Recipe type: Bihari Affairs, Street affairs, Veg, Veg
Cuisine: Indian
Ingredients
  • 6 nos big – Juicy ripe Tomatoes chopped roughly
  • 1 tsp – Roasted Jeera (cumin) powder
  • ¼ th tsp – Kalimirch (black pepper) powder
  • 1 tsp – Chaat masala powder
  • ½ tsp – Red chilli powder
  • ¼ th tsp – Black salt
  • 2tbsp – Ginger finely minced
  • 2 to 3 nos – Green chillies chopped roughly
  • 2 tbsp – Desi Ghee (clarified ghee) or oil
  • Salt to taste
Other ingredients:
  • Aloo tikkis (recipe is given below)
  • Mini namak pare (recipe is given below)
  • Imli ki chutney (sweet tamarind chutney) (for recipe click here) as needed
  • Chopped red onions to garnish as needed
  • Chopped fresh coriander leaves for garnish as needed
  • Lemon juice (optional)
  • Rasa (thin tomato gravy) (Recipe is given below)
Ingredients for the Aloo ki tikki:
  • 4 medium – Potatoes boiled, peeled and mashed
  • 2nos – Green chillies chopped finely
  • 1 tbsp – Coriander leaves chopped finely
  • 1tbsp – Rice flour (optional) this is added for crunchy tikkis
  • Salt to taste
  • Ghee(clarified butter) to shallow fry the tikkisor use normal oil.
Ingredients for the Rasa (thin tomato gravy):
  • 2to 3 nos – Tomatoes blanched, skin peeled and pureed
  • 1 tsp – Ginger paste or grated
  • 1 tbsp – Khoya(solidified milk)
  • 2 tbsp – Cashew nuts chopped
  • 8 to 10nos – Phool Makhana (lotus seeds)
  • 1 tsp – Khus- Khus (Poppy seeds)
  • 2 tbsp-Red chilly paste(or as per taste) (to make red chilli paste soak or boil some dry red chillies in hot water till it becomes soft then make a paste of it in a mixer grinder, or else use dry red chilli powder as per tolerance level)
  • 1 tsp – Dhaniya (coriander) powder
  • ½ tsp – Jeera(cumin ) powder
  • 1 tsp – Garam masala
  • ½ tsp – Deghi mirch powder
  • 1 tbsp – Ghee (clarified butter) or oil
  • Water as required to make a thin gravy
  • Salt to taste
Ingredients for the Mini Namakpare:
  • 1 cup – Maida (all-purpose flour)
  • 3 tbsp – Oil
  • Salt to taste
  • Water to knead the dough
  • Oil to deep fry the namakpare
Instructions
Method to make the Aloo Tikkis:
  1. Take the boiled, peeled and mashed potatoes, add green chillies, coriander leaves, rice flour and salt to taste and mix well till everything is incorporated well into the soft dough.
  2. Divide the mixture into equal parts and make round flat tikkis, refrigerate for ½ to 1 hour.
  3. Heat ghee in an iron or cast iron tawa(Griddle) and shallow fry the tikkis on medium flame till crisp and golden brown from both the sides
  4. Keep the tikkis warm till later use.
Method to make the Rasa (thin tomato gravy):
  1. Take the ginger paste and red chilli paste, add a dash of water soak for a minute.
  2. Heat 1 tbsp ghee or oil in an iron kadhai or pan preferably if not available use any normal pan (the iron pan gives a different taste to the whole chat).
  3. Add the ginger and chilli paste and fry untill the raw smell of the ginger fades away.
  4. Add poppy seeds, khoya, cashew nuts and makhana and fry till oil leaves the sides of the masala.
  5. Add garam masala, coriander powder, cumin powder and salt to taste and fry for few seconds then add the blanched tomato puree and let it cook till the tomato reduces to half.
  6. Add water as required cover and cook on medium flame for 5 to 6 minutes or oil or ghee floats on the top of the gravy, switch off the flame and keep aside.
Method to make the Mini Namakpare:
  1. Take the maida in a bowl add salt to taste and 3 tbsp oil and rub with both hands till the oil and salt are divided evenly in the flour and when you take the flour in fist it holds its shape.
  2. Add water little by little and knead into medium tight dough, cover and let it rest for ½ an hour.
  3. After half an hour of resting the dough divide the dough into 2 equal balls, roll the balls into a medium thick chapatti or disk and cut into thin strips, then cut into small cheeseling sized squares as shown in the images below.
  4. Heat oil in a kadhai till medium flame and deep fry the cut namakpare on medium to low flame till crispy and crunchy, take them out with a slotted spoon on an absorbent paper to drain off the excess oil, cool them and keep aside for later use.(you can make these prior and store in airtight containers to be used whenever needed)
Method to cook the Tomatoes for the Tamatar ki chaat:
  1. In a cast iron tawa (griddle) or an iron kadhai, if not use normal pan, heat 2 to 3 tbsp of ghee and add the finely chopped ginger and fry it.
  2. Add the roughly chopped tomatoes in it and stir, add some roasted cumin powder, chat masala, black salt, and salt to taste(add salt wisely here as the rasa and tikkis both already has salt) mix well cover and cook.
  3. When the tomatoes are soft enough mash them with the back of a ladle or a pav bhaji masher till the tomato has become smooth paste, let the tomatoes cooked till it caramelizes well.
  4. Now add to this the above-made tikkis and crush them along with the tomato paste in the kadhai or griddle fry nicely cooking on high flame so that it gets a nice Smokey flavor from the caramelized mixture. At the end the mixture would be semi thick in consistency as shown in the photos below.
Method to assemble the Tamatar ki chaat:
  1. Take a serving bowl preferably an earthen bowl, in Banaras they serve this chaat in khullads it also adds to the taste of the chaat. If you can’t get any then serve in normal bowls.
  2. Heat he rasa (thin tomato gravy), and the tomato and crushed tikki mixture is already frying in the iron kadhai.
  3. In the bowl add a portion of above-cooked tomato and aloo tikki mash, then add imli ki chutney to taste and some above-prepared rasa(thin tomato gravy) if desired to add some lemon juice at this stage, I have not added as my imli ki chutney was tart(sour enough).
  4. Garnish with some above-prepared mini namak pare, chopped onions, and freshly chopped coriander leaves, green chillies. Sprinkle on top with some roasted cumin powder and chilli powder.
  5. Insert a wooden spoon and serve piping hot immediately, your mouth-watering Tamatar ki chaat is ready.
Notes
1. While assembling the chaat all the components should be heated up and mixed as this chaat tastes the best when enjoyed piping hot, while cooling it loses its taste somewhat I feel.
2. Add the lemon juice and chutney according to your preferences.
3. In original chat sugar syrup is added but as I don’t like my chaat to be too sweet so I have added imli ki chutney, if you are adding imli ki chutney then add lemon juice wisely or else you might end up into a sour tasting chaat.
4. Use of iron vessels in this dish gives a unique taste to the whole dish as the chatwalas in banaras use giant iron tawas to cook their chaats in and it just tastes awesome, so do try using iron vessel as its healthy too than using normal non-stick vessels, but in case you don’t have iron vessels then no need to worry use any vessel to cook the chat you have.
5. I have used less ghee as compared to the original chat as the chatwalas use oodles of ghee or dalda to give the chat more flavors, but minus those oodles of ghee my chaat tasted yummy.
6. Instead of ghee oil can be used for the health freaks, but ghee is what gives the flavor to this particular chat so indulge into it once in a while, now even doctors are saying that including ghee in our daily diet in moderate amount is healthy.
7. I have kept my chaat consistency a bit thick if you like yours little runny then add more rasa(Thin tomato gravy and adjust accordingly).
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16 Comments

  1. So true soma, such an heavenly taste this chat has 👌👌

     
  2. Wow dear..such an elaborate dish..but should definitely worth trying it.. looks delicious

     
  3. Yummy, looks very delicious…

     
  4. You literally made me drool with this visual treat of tamatar ki chat. Loved it from the core.

     
  5. That looks super delicious 🙂 strangely I have never heard of this chaat before.. I am so tempted to try it.

     
    • mukherjee soma

      Thanks Trupti this chaat is exclusively available in Varanasi, not available anywhere else , try the recipe you will fall in love with it😊

       
  6. I have never heard of tamatar ki chaat, and your close up shots are making my mouth water. Bookmarking this as my daughter is a great fan of chaats 🙂

     
  7. This is new to me. It looks delicious and tempting.

     
  8. Manisha Bhatt

    Amazing recipe, I read n instantly craved for trying it n voila it was a delightful treat for my family.. thanks a ton

     

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