A popular chaat recipe from the streets of Banaras. Mashed potato tikki topped with tangy tomato mixture, sev and masala chana dal.
BANARASI TAMATAR CHAAT
Ingredients
1 medium tomato, chopped
1 cup fresh tomato puree
1 tablespoon oil + for shallow-frying
1 teaspoon finely chopped ginger
1 tablespoon red chilli paste
1 teaspoon poppy seeds (khus khus)
1 tablespoon broken cashewnuts
1 tablespoon khoya
2 teaspoons cumin (jeera) powder
1 teaspoon red chilli powder
½ teaspoon sugar
Salt to taste
2-3 medium potatoes, boiled, peeled and grated
1 teaspoon chaat masala
1 tablespoon chopped fresh coriander leaves + as required
1 medium onion, finely chopped
4 tablespoons masala chana dal
2 tablespoons sev
Ginger strips as required
Lemon juice as required
Method
1. Heat 1 tablespoon oil in a non-stick pan. Add ginger and sauté well. Add chilli paste and mix.
2. Add little water and mix. Add poppy seeds, cashewnuts and khoya, mix well and cook for a minute.
3. Add 1 teaspoon cumin powder and chilli powder, mix well and cook for a minute. Add sugar and salt and mix well.
4. Add tomato and mix. Add little water and tomato puree, mix well and cook till the oil separates. Remove from heat and set aside to cool.
5. Mix together potatoes, remaining cumin powder, chaat masala, salt and coriander leaves in a bowl. Divide the mixture into equal portions and shape into small tikkis.
6. Heat some oil on a non-stick tawa. Place the tikkis on it and shallow-fry till golden brown from both the sides. Drain on absorbent paper.
7. Mash a tikki into each individual earthenware bowl. Top with some cooked tomato mixture, some onions, 1 tablespoon masala chana dal, ½ tablespoon sev, some coriander leaves, some ginger strips and a few drops of lemon juice.
8. Serve immediately.
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