Recipes

BANARASI TOMATO CHAAT

INGREDIENTS:

Serves: 3 to 4 persons

  • Oil – 1 tbsp
  • Green Chillies – 2 (Finely Chopped)
  • Tomatoes – 1 Cup (Finely Chopped)
  • Salt as per taste

Dry spices:

  • Roasted Cumin Powder – 1/2 tbsp
  • Coriander Powder – 1/2 tbsp
  • Red Chilli Powder – 1/2 tsp
  • Black Pepper Powder – 1/2 tbsp
  • Black Salt – 1 tsp
  • Chole – 1/2 cup (Optional)
  • Boiled Potato – 1 big size (diced)
  • Water – 1/2 cup
  • Dry mango powder – 1 tbsp
  • Chopped Onions – 1/4th cup (optional)
  • Bhujiya Sev – 3 tbsp (optional)

To serve (each plate):

  • Yogurt – 1 tbsp (optional)
  • Green Chutney – 1 tbsp
  • Tamarind Chutney – 1 tbsp
  • Jeera Powder – a pinch
  • Chole – 1 tbsp (optional)
  • Coriander Leaves for garnishing.
  • Chopped green chillies – 1/2 tbsp (optional)
  • Namak Paare – 5 to 6 (Deep fried Flaky, a crispy salty snack made with plain flour, salt, and caraway seeds.)
  • Boiled Potato slices to garnish. (optional)
  • Chopped Onions to garnish (optional)

METHOD:

  1. Pour oil into a pan and turn on the heat low.
  2. After that add green chilies and tomatoes and turn the heat high. Lightly saute tomato on high heat for few seconds.
  3. At this stage add salt, mix them well, and turn the heat low.

Note: the heat adjustments will make tomatoes get roasted for getting a smoky flavor and in lower heat, they get soft with the salt.

  1. At the point when tomatoes started releasing moisture, use a ladle to mash them partly not fully.
  2. Time to add the dry spices and cook them in tomatoes for 60 seconds.
  3. At this stage add boiled potatoes and mix them well, but don’t mash the potatoes.
  4. Mix dry mango powder in a pan and then add it to the pan to cook under low heat for 120 seconds.

Serving followed for a single person:

  • 1 tbsp of yogurt.
  • Add green sauce
  • Add Tamarind Sauce
  • It is optional to add chickpeas and chopped onions.
  • Now add chopped coriander leaves and roasted cumin powder.
  • Next adding Namak Pare and a bit of Tamarind sauce
  • Now it is ready, serve while it is hot.

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