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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
Method
- Heat 1 tablespoon oil in a non-stick pan. Add ginger and sauté well. Add chilli paste and mix.
- Add little water and mix. Add poppy seeds, cashewnuts and khoya, mix well and cook for a minute.
- Add 1 teaspoon cumin powder and chilli powder, mix well and cook for a minute. Add sugar and salt and mix well.
- Add tomato and mix. Add little water and tomato puree, mix well and cook till the oil separates.
- Remove from heat and set aside to cool.
- 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.
- 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.
- 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.
- Serve immediately.
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