Banarasi Tamatar Chat - By Chef Ashish Spencer

Banarasi Tamatar Chaat, also known as Banarasi Tamatar Ki Chaat, is a beloved street food from the ancient city of Varanasi (Banaras) in Uttar Pradesh, India. This unique chaat features stuffed tomatoes with a mix of bold flavors and textures that reflect the city's rich culinary heritage.

Origins and History:

1. Cultural Heritage of Varanasi: Varanasi, one of the oldest continuously inhabited cities in the world, is renowned for its vibrant culture, spiritual significance, and rich culinary traditions. Its street food scene, including chaat, reflects the city's diverse influences and local ingredients.

2. Chaat Tradition: Chaat is a category of savory snacks and street food originating from the Indian subcontinent. It typically involves a mix of flavors—sweet, sour, tangy, and spicy—incorporating a variety of ingredients like chickpeas, potatoes, yogurt, chutneys, and spices.

3. Unique Flavor Profile: Banarasi Tamatar Chaat stands out due to its unique preparation method and ingredients. It features tomatoes as the central element, stuffed with a flavorful potato mixture and baked until tender, which is then topped with tangy tamarind chutney, spicy green chutney, and garnished with fresh coriander leaves and crispy sev.

4. Influence of Local Cuisine: The dish reflects the culinary preferences and flavors of Banaras, combining regional spices and chutneys to create a harmonious blend of tastes. It's often enjoyed as a snack or appetizer, showcasing the city's love for bold flavors and textures.           

Ingredients:

Large Tomatoes - 4-5 nos.

Large, Boiled and Mashed Potatoes  - 2 nos.

Boiled Chickpeas - 100 gms

Finely Chopped Onion - 1 medium

Chopped Green Chillies - 2-3 nos.

Roasted Cumin Powder - ½ tsp

Chaat Masala - ½ tsp

Red Chilli Powder - ½ tsp

Green Chutney - 100 gms

Tamarind Chutney - 100 gms

Salt - To Taste

Fresh Coriander - For Garnish

Sev - For Garnish

Method:

1. Cut the tops off the tomatoes and scoop out the seeds and pulp. Set aside.

2. In a bowl, mix the mashed potatoes, chopped onions, green chillies, boiled chickpeas, roasted cumin powder, chaat masala, red chilli powder, and salt.

3. Stuff the hollow tomatoes with the potato mixture.

4. Place the stuffed tomatoes in a baking dish and bake at 350°F (175°C) for about 15-20 minutes until the tomatoes are soft.

5. Remove from the oven and drizzle with tamarind chutney and green chutney.

6. Garnish with fresh coriander leaves and sev before serving.