Prep Time: 10 Minutes | Cook Time: 20 Minutes | Serving: 4 Servings
Ingredients
Chaasni/Sugar Syrup
1. |
Sugar |
¼ cup |
2. |
Water |
1 cup |
3. |
Roasted cumin
powder |
1 Tsp. |
4. |
Chili powder |
¼ Tsp. |
5. |
Hing |
A pinch |
6. |
Salt |
To taste |
Tomato-Potato Curry
1. |
Ghee |
2 Tbsp. |
2. |
Cumin seeds/jeera |
1 Tsp. |
3. |
Ginger, finely
chopped |
1 Tbsp. |
4. |
Green chilies,
finely chopped |
2 pc |
5. |
Cashews, roughly
crushed |
¼ cup |
6. |
Poppy seeds,
khus-khus |
1 tbsp. |
7. |
Mawa/khoya |
2 Tbsp. |
8. |
Tomatoes,
roughly chopped |
6 pc/3 cups |
9. |
Turmeric powder/haldi |
¼ tsp. |
10. |
Red chili powder |
1 Tsp. |
11. |
Coriander powder |
1 Tsp. |
12. |
Roasted cumin powder |
1 Tsp. |
13. |
Black salt |
1 Tsp. |
14. |
Salt |
To taste |
15. |
Water |
½ cup |
16. |
Potatoes, boiled
and mashed |
4 medium/2 cups |
17. |
Tamarind pulp |
1 Tbsp.`` |
18. |
Garam masala |
½ Tsp. |
19. |
Fresh coriander,
chopped |
¼ cup |
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Assembling and Serving
1. |
Tomato-potato
curry |
From table 2 |
2. |
Ghee |
¼ cup |
3. |
Chaasni |
From table 1 |
4. |
Lemon juice |
As required |
5. |
Mini namak para
or sev |
As required |
6. |
Fresh coriander,
chopped |
As required |
7. |
Chaat masala |
As required |
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Step By Step Instruction: [Hide Images]
Chaasni/Sugar Syrup
- To make Chaasni/Sugar Syrup, in a pan add sugar, roasted cumin powder, chili powder, hing, salt and water. Give it a nice stir and boil on medium heat until it reaches sticky consistency.
- Chaasni is ready. Keep it aside. You can spice up and use leftover sugar syrup also.
Tomato-Potato Curry
- To make Banarasi Tomato Chaat, keep everything ready. Once you start, this chaat comes together really very quick. Keep ready chopped tomato, boiled and mashed potato, finely chopped chili-ginger, roughly crushed cashews and all spices.
- In a pan heat ghee over low flame. Once ghee is hot, add cumin seeds and let it splutter.
- To the pan, add finely chopped ginger and chili, sauté for 30-40 seconds
- Now add roughly chopped cashew and poppy seeds. Sauté everything well until cashew turns light golden and aromatic.
- Add mawa and mix well.
- Now add chopped tomatoes, turmeric powder, red chili powder, coriander powder, roasted cumin powder and season with black salt and salt.
- Give everything a nice mix and sauté for a minute.
- Add ½ cup of water, cover and let it cook for 7-8 minutes or until tomatoes are cooked soft.
- After 8 minutes remove the lid and gently mash the tomato, it should look like chunky gravy consistency.
- Now add mashed potatoes, tamarind pulp and garam masala.
- Mix everything well, add water if required and cook for 2 minutes.
- Now switch off the flame and add chopped coriander. Chaat is ready to serve.
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Assembling and Serving
- Traditionally this chaat is served in dona (palm leaf bowl) or clay pot.
- Add ladleful of tomato-potato curry in a serving bowl. Over the curry add Tbsp. of ghee.
- Next add 1-2 Tbsp. sugar syrup and squeeze some lemon juice.
- Garnish with mini namak para, chopped coriander and sprinkle some chaat masala.
- Mouthwatering Banarasi Tomato Chaat is ready to serve. Serve hot and enjoy with your friends and family.
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