How to make Banarsi Tamatar Chaat -
The crushed namakpara garnish make this chaat unique.
This recipe is from FoodFood TV channel & has featured on Secret Recipe.
Main Ingredients : Tomatoes (टमाटर), Namakpara
Cuisine : Punjabi
Course : Snacks and Starters
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For more recipes related to Banarsi Tamatar Chaat checkout Tomato Cheese Sandwich, Tomato Egg Cup, Sweetcorn Chilli Salsa Stuffed Tomatoes, Pesto Pizza With Chenna And Tomatoes . You can also find more Snacks and Starters recipes like Grape Leaf Dolmas Masala Seviyan-SK Khazana Seekh Kabab Naan Pizza Chorizo Stuffed Mushrooms
Banarsi Tamatar Chaat Recipe Card
Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!
Prep Time : 21-25 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Banarsi Tamatar Chaat Recipe
Tomatoes 5 medium
Namakpara crushed 10-12
Red chilli powder 1 teaspoon
Black pepper powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Cumin powder 1/2 teaspoon
Coriander powder 1 teaspoon
Salt to taste
Ghee 4-5 tablespoons
Sugar 3-4 tablespoons
Tomato ketchup 1 tablespoon
Ginger finely shredded 1 1/2 tablespoons
Fresh coriander leaves chopped 2 tablespoons
Potatoes boiled and peeled 2 medium
Method
Step 1
Mash potatoes and put into a bowl. Add red chilli powder, black pepper powder, garam masala powder, cumin powder, coriander powder and salt and mix well.
Step 2
Scoop out the flesh from 4 tomatoes and reserve the pulp. Stuff the tomatoes with the potato mixture.
Step 3
Heat 4 tbsps ghee in an iron kadai and place the stuffed tomatoes, open end facing down. Cover and cook on low heat, turning sides every 5 minutes till soft.
Step 4
Mash with the back of a spoon till tomatoes and potatoes get properly mixed.
Step 5
Grind the remaining tomato with the scoop out flesh from the 4 tomatoes to make a puree.Heat remaining ghee in a non stick pan, add the puree, sugar, salt and tomato ketchup and cook for 2-3 minutes, ensuring that it does not get too thick.
Step 6
To serve put the tomato-potato mixture in serving bowls, pour the tomato puree over it. garnish with ginger, coriander leaves and crushed namakpara.
Nutrition Info
Calories : 1315 Kcal
Carbohydrates : 139.6 gm
Protein : 13.7 gm
Fat : 77.9 gm
Other : Fiber- 17gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
