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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Banarsi Tamatar Chaat Recipe Card

Banarsi Tamatar Chaat

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


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.