Tamatar chaat
Quick food for breakfast/lunch/dinner, INDIAN STREET FOOD, NORTH INDIAN CUISINE

Banarasi Tamatar ki Chaat- An Indian Street Food

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Banarasi tomato chaat or Banarasi Tamatar ki Chaat is a very popular street food from the holy city of Banaras. In fact, tamatar ki chaat is a very interesting and unique chaat. It is made with a mish-mash of pulpy tomatoes, boiled potatoes, boiled white peas with fried nuts, spices and topped with crushed mathri and namkeen.

Banaras is very famous all over the world for its ghats, temples, spiritualism, mysticism, Sanskrit, yoga. In addition to that, It is also one of the oldest living cities in the world. Banaras is famous for its street food and banarasi cuisine is as elaborate as the city’s history. Evidently, vegetarianism is followed by most of the population in Banaras.

My Food Travels:

Recently, I got the opportunity to visit Banaras aka. Varanasi with my husband. After the city tour and ghat visit, we decided to taste all the delicacies of the famous city. Because we are in the army we are lucky to have friends all over the country and around the world. In fact, a few of our friends who have been posted/lived in Varanasi praise the street food a lot. So, they navigated us to the best places to visit too. So naturally, being the foodies that we are, we tried almost all the varieties of banarasi food. However, the one I liked the most was Tamatar ki chaat. It was a very unique dish I had never tasted anything like it before. The Chaat was so mouthwatering that I decided right then to try and make this chaat soon.

So naturally, I grabbed the first opportunity I got and tried that chaat for a ladies’ party. To my surprise, everyone loved it and were asking for the recipe. Since then, this Chaat has been added to my special chaat menu, so now whenever I throw a chaat party this chaat is a must.

How to Make Tomato Chaat?

Banarasi Tamatar ki Chaat Recipe is a delicious chaat recipe. It will be a burst of flavours in your mouth. This Banarasi Tamatar Chaat is a unique chaat with sweet and sour flavours. The sweetness of this chaat comes with the tamarind chutney and sourness with the tomatoes. Potatoes and masalas balance the taste. Mathari and nuts add crunchiness to the chaat.

Finally, In this series of banarasi cuisine, you will get to know about the variety of banarasi flavours like Kachori Sabji, Banarasi dum aloo, choovda matar, chena dahi vada and Dahi chutney GolGappe. Though, if you are looking for Indian street food visit my blog category Indian Street Food. Here you will find a collection of chaats like

Tamatar ki Chaat- An Indian Street Food

Recipe by MINAL SHARMACourse: SnacksCuisine: Indian, Northindian, BanarasiDifficulty: Easy


Prep time


Cooking time





Tamatar ki chaat is made with a mish-mash of pulpy tomatoes, boiled potatoes, boiled white peas with fried nuts, spices and topped with crushed mathri and namkeen.


  • 5 Medium Sized Tomatoes, Chopped

  • 1/2 Cup white chana , Boiled


  • 2 Medium Sized Potatoes, Boiled and Mashed

  • 1 Medium Sized Onion, Chopped

  • 1 Tbsp. Ginger Chili Paste

  • 1 Tbsp. Fried Peanuts

  • Salt to taste

  • Red Chili To Taste

  • Black pepper Powder to Taste

  • 1 Tsp. Garam Masala

  • 1/2 Tsp. Turmeric Powder

  • 1 Tsp. Coriander Powder

  • 1/2 Tsp. Raw Mango Powder

  • 4 Tbsp. Desi Ghee

  • For Garnishing

  • Coriander Leaves, Chopped

  • Sev

  • Mathari

  • Green Chilies, Chopped


  • Wash and soak the white chickpeas in water for 3-4 hours and Drain and Transfer into the pressure cooker, add water and salt and cook till tender in a pressure cooker.
  • Heat the oil in a non-stick pan, ginger chilli paste and saute for a few seconds. Add coriander powder, turmeric powder, salt, red chilli powder, black pepper powder, garam masala, amchoor and mix well and sauté few seconds.
  • Add Chopped tomatoes, peanuts and dry fruits of your choice cover it till turn mashy.
  • Add boiled and mashed potatoes and mix well. Add 1/2 cup of water and mix well.
  • Cover it and cook for a few minutes. Remove from the flame.
  • Place the ladleful tomato mixture in a serving bowl and topped with onion, sev, green coriander, chillies and papri.

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