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As soon as the rainy season arrives, the hot Banarasi tomato chaat has a different fun. If you serve in native ghee, ripe tomatoes and potatoes, tamarind sour-sweet chutney and roasted masala-its taste increases even more. This chaat adorned with green coriander and finely sev can also be made at home and can become special in everyone’s hospitality. Let’s know the recipe of this chaat …
Banarasi tomato chaat is famous for its sharp, sweet and sour taste. Even in the wedding of Anant Ambani, this chaat was served to special guests. It is its real style to serve it hot in the ax.
To make it, ripe tomatoes, potatoes, green chillies, ginger, tamarind chutney, roasted cumin, red chili powder, black salt and green coriander are required. Country ghee and finely sev add to the taste.
First of all, heat native ghee in the pan. Add a little asafetida to it and fry the finely chopped green chillies and ginger lightly. This Tadka fills chaat with real fragrance and taste.
Now add chopped tomatoes and boiled potatoes and cook well. Tomatoes soften and soak the potatoes. This base is the real identity of Banarasi tomato chaat.
Then add roasted cumin, red chili powder, black salt and simple salt. To balance the taste, add sour-sweet tamarind chutney. Allow it to cook on low heat for 7-8 minutes so that the taste of spices and chutney is mixed well.
Serving the chaat in the ax is a tradition, which emerges its real taste even more. Garnish it by adding fresh green coriander and finely sev. Seeing its color, fragrance and presentation, the mouth starts to get water.
During the rainy season, the hot Banarasi tomato chaat is something else. If you prepare it at home, then there is no need to go out. This chaat also becomes a special attraction in hospitality.
