Tamatar Chaat
Veg
Vegan
Varanasi's most iconic street dish — ripe tomatoes boiled and mashed into a tangy, spiced base topped with aloo, green peas, chaat masala, and a drizzle of tamarind and green chutney. Sold from clay kulhads at every Banarasi ghat.
Cuisines
Banarasi
Best for
Snacks
Lunch
Build a full meal around Tamatar Chaat
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
|
4 | Tomato , chopped |
|
2 tablespoons | Ghee |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Mustard Seed |
|
1 pinch | Asafoetida |
|
2 teaspoons | Ginger-garlic paste |
|
2 teaspoons | Red chili powder |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Garam masala |
|
1 tablespoon | Jaggery |
|
1 cup | Water |
|
1 | Lemon , juiced |
|
1 teaspoon | Black salt |
|
1 | Chili , green, chopped |
|
1 tablespoon | Cilantro , chopped |
|
— | Salt , to taste |
|
— | Sev , for garnish |
Instructions
- 1 Wash and chop the tomatoes into small pieces.
- 2 Heat ghee in a pan over medium heat.
- 3 Add cumin seeds and mustard seeds; let them splutter.
- 4 Add a pinch of asafoetida and the ginger-garlic paste; sauté for a minute.
- 5 Add the chopped tomatoes and cook until they soften.
- 6 Stir in red chili powder, turmeric powder, coriander powder, and salt.
- 7 Add water and let it simmer for 5-7 minutes.
- 8 Mix in garam masala and jaggery, cook for another 2 minutes.
- 9 Add lemon juice and black salt; mix well.
- 10 Garnish with chopped green chili, coriander leaves, and sev.
- 11 Serve hot.
Tips
Adjust the jaggery and lemon juice according to your taste for a perfect balance of sweet and tangy.