Banarasi tamatar chaat
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Varanasi's own chaat: a hot, tangy mash of tomatoes and potatoes cooked in ghee, topped with crushed namak para and sweet syrup.
Region: VaranasiOccasion: Evening snackTime: 30 minServes: 4Vegetarian
Ingredients
- 5 ripe tomatoes, chopped
- 2 boiled potatoes, mashed
- 2 tbsp ghee
- 1 tsp grated ginger, 2 green chillies, chopped
- 1 tsp roasted cumin powder, ½ tsp red chilli powder, 1 tsp chaat masala
- 2 tbsp sugar syrup or 1 tbsp sugar
- Salt and black salt to taste
- Crushed namak para or mathri, chopped coriander
Method
- Heat ghee in a heavy kadhai. Add ginger and green chillies.
- Add the tomatoes and cook until soft, then add the mashed potatoes.
- Season with salt, black salt, chilli and cumin. Mash and cook until thick, about 10 minutes.
- Serve hot in small bowls (traditionally clay kulhads or leaf cups).
- Top with sugar syrup, chaat masala, crushed namak para and coriander.
History
Tamatar chaat is sold by chaat shops in Varanasi, especially around Godowlia and Dashashwamedh, and is rarely found in this form outside the city.
Significance
It is part of the evening street-food ritual of Banaras, eaten after the Ganga aarti or temple visits.