Banarasi Tamatar Chaat

Ingredients

• 600 g ripe tomatoes, chopped small
• 300 g potatoes, boiled and roughly mashed
• 3 tbsp ghee
• 2 tbsp cashew nuts, crushed
• 1 tbsp finely chopped ginger
• 1 green chilli, finely chopped
• 1/2 tsp red chilli powder
• 1/4 tsp ground black pepper
• 1/2 tsp roasted cumin powder
• 1 tsp salt
• 1 tsp black salt
• 1 tsp garam masala
• 1 tbsp sugar
• 1 tbsp lemon juice
• 4 tbsp chopped coriander leaves
• 120 ml water
• 50 g sugar, for the syrup
• 120 ml water, for the syrup
• 1/4 tsp roasted cumin powder, for the syrup
• 1/4 tsp black salt, for the syrup
• 60 g boondi
• 1 tbsp julienned ginger, to garnish

Before you cook

• Chop the tomatoes into small pieces.
• Crush the boiled potatoes roughly, leaving plenty of lumps.
• Crush the cashews to a coarse powder.

Steps

1. Put the syrup sugar, water, cumin powder and black salt in a small pan over medium heat.
2. Boil the syrup for 5 minutes until it is slightly sticky, then set it aside.
3. Heat the ghee in a wide pan over medium heat.
4. Add the crushed cashews, chopped ginger, green chilli and chilli powder and stir for 30 seconds.
5. Tip in the tomatoes with the salt, black salt, black pepper and cumin powder.
6. Cook for 6 minutes, pressing the tomatoes with the back of the spoon, until they slump.
7. Pour in the water and simmer for 4 minutes.
8. Fold in the mashed potato and cook for 5 minutes until the mixture thickens and the ghee floats to the surface.
9. Stir in the garam masala, sugar, lemon juice and coriander.
10. Spoon the chaat into small bowls.
11. Drizzle a tablespoon of the spiced syrup over each portion.
12. Top with boondi and julienned ginger, and serve hot.