How to make 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.
Main Ingredients : Medium tomato, Fresh tomato puree (ताज़ी टमाटर की प्यूरी)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Banarasi Tomato Chaat-SK Khazana checkout Exotic Vegetable Pakora-SK Khazana, Tomato Basil Sandwich - SK Khazana. You can also find more Snacks and Starters recipes like Mushroom Pepper Fry Nutty Chicken Stir fry Murgh-E-Kalmi Chilli Cheese Chakri
Banarasi Tomato Chaat-SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Banarasi Tomato Chaat-SK Khazana Recipe
Medium tomato chopped 1
Fresh tomato puree 1 cup
Oil 1 tablespo for shallow frying
Ginger finely chopped 1 teaspoon
Red chilli paste 1/2 tablespoon
Poppy seeds (khus khus) 1 teaspoon
Cashewnuts broken 1 tablespoon
Khoya/mawa 1 tablespoon
Cumin powder 2 teaspoons
Red chilli powder 1 teaspoon
Sugar 1/2 teaspoon
Salt to taste
Potatoes boiled, peeled and grated 1 cup
Chaat masala 1 teaspoon
Fresh coriander leaves chopped 1 tablespo as required
Medium onion finely chopped 1
Masala chana dal 4 tablespoons
Sev 2 tablespoons
Ginger strips as required
Lemon juice as required
Method
Step 1
Heat 1 tablespoon oil in a non-stick pan. Add ginger and sauté well. Add chilli paste and mix.
Step 2
Add little water and mix. Add poppy seeds, cashewnuts and khoya, mix well and cook for a minute.
Step 3
Add 1 teaspoon cumin powder and chilli powder, mix well and cook for a minute. Add sugar and salt and mix well.
Step 4
Add tomato and mix. Add little water and tomato puree, mix well and cook till the oil separates.
Step 5
Remove from heat and set aside to cool.
Step 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.
Step 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.
Step 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.
Step 9
Serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
