Banarasi Tomato Chaat-SK Khazana

Have this chaat and you will keep smacking your lips for long after This is a Sanjeev Kapoor exclusive recipe.

New Update
Banarasi Tomato Chaat-SK Khazana

Main Ingredients Medium tomato, Fresh tomato puree
Cuisine Indian
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 21-25 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients list for Banarasi Tomato Chaat-SK Khazana

  • 1 Medium tomato chopped
  • 1 cup Fresh tomato puree
  • 1 tablespo for shallow frying Oil
  • 1 teaspoon Ginger finely chopped
  • 1/2 tablespoon Red chilli paste
  • 1 teaspoon Poppy seeds (khus khus)
  • 1 tablespoon Cashewnuts broken
  • 1 tablespoon Khoya/mawa
  • 2 teaspoons Cumin powder
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Sugar
  • to taste Salt
  • 1 cup Potatoes boiled, peeled and grated
  • 1 teaspoon Chaat masala
  • 1 tablespo as required Fresh coriander leaves chopped
  • 1 Medium onion finely chopped
  • 4 tablespoons Masala chana dal
  • 2 tablespoons Sev
  • as required Ginger strips
  • as required Lemon juice


  1. Heat 1 tablespoon oil in a non-stick pan. Add ginger and sauté well. Add chilli paste and mix.
  2. Add little water and mix. Add poppy seeds, cashewnuts and khoya, mix well and cook for a minute.
  3. Add 1 teaspoon cumin powder and chilli powder, mix well and cook for a minute. Add sugar and salt and mix well.
  4. Add tomato and mix. Add little water and tomato puree, mix well and cook till the oil separates.
  5. Remove from heat and set aside to cool.
  6. Mix together potatoes, remaining cumin powder, chaat masala, salt and coriander leaves in a bowl. Divide the mixture into small equal portions and shape them into tikkis.
  7. Heat some oil on a non-stick tawa. Place the tikkis on it and shallow-fry, turning sides, till equally golden brown on both sides. Drain on absorbent paper.
  8. To serve crush one tikki and place in each earthenware bowl. Top with some tomato mixture, some onions, 1 tablespoon masala chana dal, ½ tablespoon sev, some coriander leaves, some ginger strips and a few drops of lemon juice.
  9. Serve immediately.