Banarasi Aloo Tamatar Chaat

Name: Banarasi Aloo Tamatar Chaat
Ingredients: 2 boiled potatoes; 3 chopped tomatoes; 1/4 teaspoon mustard seeds; 1 teaspoon cumin seeds; 1/4 teaspoon nigella seeds (kalonji); 1/4 teaspoon fenugreek seeds; 1 teaspoon fennel powder; 2 tablespoons ghee (clarified butter); 1/2 teaspoon roasted cumin powder; 1 teaspoon Kashmiri red chili powder; 1/4 teaspoon chaat masala; 1/4 teaspoon crushed black pepper; 1/2 teaspoon coriander powder; 1/2 teaspoon garam masala or chana masala; Powder from 2 green cardamom pods; 1/4 teaspoon dry ginger powder; 1/2 teaspoon amchur (dry mango) powder; Salt to taste; 2 tablespoons chopped cashews; A few raisins, as needed; 2 tablespoons khoya (milk solids) or milk powder; 2 tablespoons tamarind juice; 2 tablespoons sugar syrup; as needed Finely chopped cilantro,; 1 little fine sev (crispy chickpea noodles), as needed; A few pomegranate seeds, as needed

Mamta Malhotra @cook_21932253

Delhi

Aloo tamatar chaat from Banaras is a delicious, tangy, and sweet snack. It’s quick to make and takes very little time to prepare.

Mamta Malhotra @cook_21932253

Delhi

Aloo tamatar chaat from Banaras is a delicious, tangy, and sweet snack. It’s quick to make and takes very little time to prepare.

Saved

Ingredients

2boiled potatoes
3chopped tomatoes
1/4 teaspoonmustard seeds
1 teaspooncumin seeds
1/4 teaspoonnigella seeds (kalonji)
1/4 teaspoonfenugreek seeds
1 teaspoonfennel powder
2 tablespoonsghee (clarified butter)
1/2 teaspoonroasted cumin powder
1 teaspoonKashmiri red chili powder
1/4 teaspoonchaat masala
1/4 teaspooncrushed black pepper
1/2 teaspooncoriander powder
1/2 teaspoongaram masala or chana masala
Powder from 2 green cardamom pods
1/4 teaspoondry ginger powder
1/2 teaspoonamchur (dry mango) powder
Salt to taste
2 tablespoonschopped cashews
A fewraisins, as needed
2 tablespoonskhoya (milk solids) or milk powder
2 tablespoonstamarind juice
2 tablespoonssugar syrup
as neededFinely chopped cilantro,
1little fine sev (crispy chickpea noodles), as needed
A fewpomegranate seeds, as needed

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Steps

1

Cut the boiled potatoes into pieces and fry them to enhance their flavor.
2

In a cast iron skillet or pan, heat 1 tablespoon ghee. Add mustard seeds, cumin seeds, nigella seeds, fenugreek seeds, and fennel powder (panch phoron). Add the fried potato pieces and chopped tomatoes, and sauté.
3

Add roasted cumin powder, Kashmiri red chili powder, chaat masala, crushed black pepper, coriander powder, garam masala or chana masala, green cardamom powder, dry ginger powder, amchur powder, and salt. Mash the potatoes and tomatoes as you cook. Continue cooking until the tomatoes are soft.
4

Add khoya or milk powder, then add tamarind juice. Stir in the chopped cilantro. Drizzle sugar syrup and ghee on top, mixing well.
5

Top with sev and pomegranate seeds, then serve.