Tamatar chaat in UP style
Tamatar Chaat (UP Style) is a fiery, tangy, and buttery street food specialty from the lanes of Banaras and Lucknow. Bursting with the goodness of mashed tomatoes, Indian spices, green chutney, and crunchy toppings, this chaat is a perfect example of how simple ingredients can create explosive flavors. It’s served hot in small bowls made of leaves (dona), and every spoonful is a burst of spice, tang, and warmth.
3 weeks ago
Ingredients
For the Chaat Base
Spices & Seasoning
For Garnish
Nutrition Facts (per serving)
- Calories220
- Total Fat12 g
- Saturated Fat4 g
- Cholesterol8 mg
- Sodium640 mg
- Total Carbohydrate26 g
- Protein5 g
Instructions
- 1Heat ghee and butter together in a pan on medium flame. Once hot, add chopped onions, green chilies, and grated ginger. Sauté until onions turn light golden.
- 2Add chopped tomatoes and a pinch of salt. Cook until the tomatoes turn soft and pulpy — about 7–8 minutes. Mash lightly with the back of a spoon.
- 3Now add mashed boiled potato. Mix well and start adding all the dry spices: red chili powder, turmeric, coriander powder, cumin powder, garam masala, and chaat masala. Stir and cook for 2–3 minutes until fragrant.
- 4Add 1–2 tablespoons of water if needed to prevent sticking. Keep stirring and mashing until everything blends into a thick, smooth mixture. The butter should start to separate slightly at the edges — that’s your cue it’s ready.
- 5Taste and adjust salt or tanginess as per preference. You can add a few drops of lemon juice or tamarind water for extra zing.
- 6To serve, spoon the hot tamatar mixture into serving bowls or leaf donas. Drizzle with green chutney and tamarind chutney.
- 7Top generously with sev, crushed papdi, fresh coriander, and a squeeze of lemon. Serve immediately while hot and spicy!
Storage Tips
- 1The cooked tomato mixture can be stored in the refrigerator for up to 2 days. Reheat in a pan before serving.
- 2Always add chutneys, sev, and papdi just before serving — they lose texture and crunch if stored together.
- 3Do not freeze this dish; tomatoes and potatoes change texture after thawing.
Pro Tips
- 1Use ripe, juicy tomatoes for the best flavor — desi tomatoes give authentic Banarasi tanginess.
- 2Butter and ghee both are essential — they add richness and a distinct street-style aroma.
- 3For extra kick, sprinkle some black salt and roasted cumin powder just before serving.
- 4If you want a Lucknow-style variation, add a spoon of boiled peas or paneer crumbs to the mix.
- 5Serve hot in leaf bowls (dona) with a wooden spoon for true Banaras street vibe!
