Banarasi Tamatar Ki Chaat is one of the most iconic street foods from the holy city of Varanasi (Banaras). Unlike regular chaat, this dish is warm, comforting, tangy, spicy, and slightly sweet—an explosion of flavors that truly represents North Indian street food culture. Traditionally served in kulhads (earthen cups), this chaat is especially popular as an evening snack and during winters.
What makes Banarasi Tamatar Chaat unique is the use of ripe tomatoes cooked in ghee, aromatic spices, mashed potatoes, and a special sweet-and-sour cumin water poured on top before serving. Finished with ghee-roasted cashews, chutneys, and crunchy toppings, this dish is simple to prepare yet incredibly rich in taste.
Let’s recreate this legendary street-style chaat at home!
Ingredients
For Tamatar Chaat
- Tomatoes – 3 medium (ripe)
- Potato – 1 medium (boiled & mashed)
- Ghee – 2 tablespoons
- Cumin seeds – ¼ teaspoon
- Ginger – 1 teaspoon (grated)
- Green chili & coriander paste – 1½ tablespoons
- Asafoetida (Hing) – ⅛ teaspoon
- Turmeric powder – ¼ teaspoon
- Red chili powder – ½ teaspoon
- Coriander powder – 1 teaspoon
- Cumin powder – ½ teaspoon
- Salt – to taste
- Chaat masala – ½ teaspoon
- Garam masala – ¼ teaspoon
- Black salt – ⅛ teaspoon
- Fresh coriander leaves – finely chopped
For Sweet & Tangy Cumin Water
- Water – 2 cups
- Sugar – ¼ cup
- Cumin powder – ½ teaspoon
- Chaat masala – ½ teaspoon
- Red chili powder – ¼ teaspoon
- Black salt – a pinch
For Garnishing (Optional but Recommended)
- Ghee – 1 teaspoon
- Cashews – chopped
- Green chutney (coriander-mint)
- Sev or crushed potato chips
- Roasted cumin powder
- Red chili powder
Method
Step 1: Prepare the Sweet & Tangy Cumin Water
- In a saucepan, add 2 cups of water.
- Add ¼ cup sugar, ½ tsp cumin powder, ½ tsp chaat masala, ¼ tsp red chili powder, and a pinch of black salt.
- Mix well and place on medium heat.
- Let it simmer for 7–8 minutes, until the sugar dissolves completely and the water slightly thickens.
- Turn off the heat and keep this cumin water aside. This water gives the chaat its signature khatta-meetha punch
Step 2: Cook the Masala Base
- Heat 2 tablespoons ghee in a pan on medium flame.
- Add grated ginger, green chili–coriander paste, and a pinch of hing.
- Sauté well until the raw aroma disappears and the mixture becomes fragrant.
- Add turmeric powder, red chili powder, coriander powder, and cumin powder.
- Roast the spices for 1–2 minutes, stirring continuously so they don’t burn.
Step 3: Add Tomatoes
- Add chopped ripe tomatoes to the pan.
- Mix well, cover with a lid, and cook on medium-low heat.
- Let the tomatoes soften completely and turn pulpy. This takes about 8–10 minutes.
- Stir occasionally to avoid sticking. The tomatoes should melt into the masala for the best texture.
Step 4: Add Potato & Seasonings
- Add the boiled and mashed potato.
- Season with salt, chaat masala, garam masala, and black salt.
- Mix everything thoroughly.
- At this stage, you may add boiled white peas if you like (optional).
- Add water as needed to get a thick, mashable consistency.
- Cover and cook for 7–8 minutes on low heat.
Step 5: Final Touch
- Open the lid, mash lightly using a spoon for a creamy texture.
- Add fresh chopped coriander leaves.
- Mix well and turn off the heat.
Step 6: Prepare the Ghee-Cashew Tadka
- Heat 1 teaspoon ghee in a small pan.
- Add chopped cashews and fry lightly until golden.
- Remove from heat immediately.
How to Serve Banarasi Tamatar Chaat
- Traditionally, serve the chaat in a kulhad or bowl.
- Pour the hot tamatar chaat into the serving bowl.
- Drizzle the ghee-cashew tadka on top.
- Add a little sweet cumin water.
- Top with green chutney, sev or crushed potato chips, chopped coriander, a pinch of roasted cumin powder, and red chili powder.
- Lightly mix before eating so all flavors blend beautifully.
Serve hot and enjoy with family!
This Banarasi Tamatar Ki Chaat may look simple, but its taste is truly unforgettable—spicy, tangy, sweet, and rich all at once. A perfect evening snack that brings the magic of Varanasi straight to your kitchen.
Tips & Tricks for Perfect Tamatar Chaat
- Use fully ripe tomatoes for natural tanginess.
- Always cook in ghee—it gives authentic Banarasi flavor.
- Don’t skip the hing; it enhances digestion and taste.
- Keep the chaat slightly thick, not watery.
- Adjust sweetness and spice in cumin water to your preference.
- Serve immediately for the best street-style experience.
