TAMATAR CHAAT RECIPE| BANARASI TAMATAR CHAAT|RECIPE CARD

Tamatar Chaat isn’t just a dish—it’s a flavor explosion, a street-side ritual, and a comfort bowl for every soul wandering the ghats of Varanasi. Unlike the usual cold chaats topped with chutneys, this one is hot, mushy, sweet, spicy, and unapologetically messy. It’s the kind of dish that makes you close your eyes after the first bite and say, “Yeh toh asli Banaras hai.”

Whether you’re a hostel student craving warmth on a foggy morning or a food blogger chasing viral-worthy content, this recipe is your golden ticket.

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🧂 Ingredients: The Heart of the Chaat

Here’s what you’ll need for 4 servings:

🔥 For the Tamatar Base:

• Tomatoes – 4 medium, chopped
• Boiled potatoes – 2, mashed
• Onion – 1, finely chopped
• Ginger – 1 inch, grated
• Green chilli – 1, chopped
• Ghee or oil – 2 tbsp
• Pav bhaji masala – 2 tsp
• Garam masala – 1 tsp
• Cumin powder – 1 tsp
• Red chilli powder – 1 tsp
• Chaat masala – 1 tsp
• Black salt – ½ tsp
• Regular salt – to taste
• Lemon juice – 1 tsp

🍭 For the Spicy Sugar Syrup:

• Water – ½ cup
• Sugar – ¼ cup
• Roasted cumin powder – ¼ tsp
• Red chilli powder – ¼ tsp
• Black salt – ¼ tsp
• Salt – a pinch

🌿 For Garnish:

• Namak pare – ½ cup (or sev)
• Fresh coriander – ¼ cup, chopped
• Optional: Boondi, tamarind chutney drizzle

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🍳 Step-by-Step Recipe

1️⃣ Prepare the Spicy Sugar Syrup

This syrup is the soul of Tamatar Chaat—it replaces traditional chutneys and adds a sweet-spicy kick.

• In a saucepan, combine water and sugar.
• Add cumin powder, red chilli powder, black salt, and regular salt.
• Boil until it reaches a sticky consistency (about 5 minutes).
• Set aside to cool.

2️⃣ Make the Tamatar Base

• Heat ghee in a kadai. Add ginger, green chilli, and onion. Sauté until translucent.
• Add chopped tomatoes and cook covered for 5–7 minutes until mushy.
• Add mashed potatoes and mix well.
• Sprinkle all dry spices: pav bhaji masala, garam masala, cumin powder, red chilli powder, chaat masala, black salt, and regular salt.
• Stir and cook for 2–3 minutes until the mixture thickens and ghee starts separating.
• Finish with lemon juice and chopped coriander.

3️⃣ Assemble the Chaat

• In a serving bowl, add a generous scoop of the tamatar base.
• Drizzle 2 tbsp of spicy sugar syrup.
• Top with namak pare or sev.
• Garnish with fresh coriander and optional boondi or chutney.

FOR VIDEO REFERENCE : COOK WITH PARUL

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🧠 Flavor Science: Why It Works

Tamatar Chaat is a masterclass in contrast:

• Hot vs Crunchy: The warm tomato-potato base collides with crispy namak pare.
• Sweet vs Spicy: Sugar syrup balances the heat from chillies and masalas.
• Tangy vs Earthy: Lemon juice and black salt lift the richness of ghee and potatoes.

This dish doesn’t just satisfy hunger—it stimulates every taste bud.

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🏠 Hostel-Friendly Hacks

• Use ready-made tamarind chutney if you’re short on time.
• Microwave tomatoes and potatoes to save fuel.
• Replace namak pare with crushed papdi or chips.
• Skip onions and garlic during fasting days—this recipe still shines.

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🧘 Emotional Connect: Why It Comforts

Tamatar Chaat is the kind of dish that feels like a hug. For students away from home, it’s a reminder of street-side warmth. For foodies, it’s a discovery of a lesser-known gem. And for bloggers—it’s a story waiting to be told.

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🥄 Final Thoughts

Tamatar Chaat is messy, bold, and unforgettable—just like Banaras itself. Whether you’re cooking in a hostel kitchen or crafting content for your blog, this recipe delivers comfort, character, and clicks.