Tangy Tomato Poori Chaat is a very simple and awesome hot spicy Chaat which can be served as a snack or a starter during monsoon. This Chaat can be served in the evening or night. This Chaat can be prepared by very easily available ingredients in the house .and it is very different chaat even after using very cheap vegetable like tomato.
Tangy Tomato Poori Chaat is prepared without using onion and garlic and it can be served without onion as topping (I have used onion for the topping, but it is optional). This Chaat will be liked by almost all age groups. So do try this different and tasty Mouthwatering Tangy Tomato Poori Chaat and share your feed back.
Preparation time – 10 minutes
Cooking and assembling time – 25 minutes
Total – 35 minutes
Makes – 7 to 8 servings
- 50 flat poori
- 6 tomato (approx 500 gms )
- 1/4 cup peas
- 2 potatoes (approx 250 gms )
- 4 to 5 byadagi red chilly
- 1 green chilly
- 2 tbsp oil
- 1 tsp cumin seeds
- 3/4 tsp turmeric powder
- 2 tbsp coriander cumin powder
- 2 tsp chaat masala powder
- 1 tsp black salt
- 1 to 2 tsp red chilly powder
- 2 tsp garam masala powder
- Salt to taste
- Onion finely chopped
- Raw mango finely chopped
- Cucumber finely chopped
- 2 tbsp coriander leaves finely chopped
- Sweet tamarind chutney
- Chaat masala powder
- Cumin powder
Soak the dry peas in hot water overnight and next day cook the peas with minimum water in cooker till soft and keep aside.
Boil the potatoes in cooker for three to four whistles or until soft ,allow to cool down and take out the peel.
Then cut into uneven pieces and keep aside.
Blanch the tomato for three to four minutes and take out the peel and cut into pieces.
Soak the red chilly for one hour in hot water.
Then crush the red chilly and tomato to fine paste and set aside.
Heat the oil in a kadai and put the cumin seeds and allow to crackle.
Immediately add red chilly powder , coriander cumin powder and turmeric powder and give a quick mix once.
Then add the grinded paste and sauté nicely till the paste becomes thick and you notice oil releasing fro m the sides .
Close the lid and cook on low flame for two minutes.
Now add the boiled peas and boiled potatoes and give a nice mix once.
Then add the hot water on the gravy as much necessary to prepare pouring consistency masala .
Do not add the water all at once, check and add.gradually.
Heat the tangy tomato masala nicely for two to three boils.
Lastly add chaat masala powder , black salt and garam masala and boil once.
Switch off the stove and add finely chopped coriander leaves and give a nice mix .
Break the poori to medium pieces and keep aside.
Then place 5 to 6 broken poori pieces on serving plate , then pour the tomato masala nicely on the poori so that poori nicely gets submerged in the masala.
On the masala put onion pieces , raw mango pieces, cucumber pieces and coriander leaves.
Then drizzle sweet chutney nicely and sprinkle all dry masala powders.
Lastly top the chaat with mixture and coriander leaves.
Serve the piping hot Tangy Tomato Poori Chaat immediately.
- Use nicely ripen red tomatoes for the best result and appearance.
- Must use dry peas only as it gives nice binding to the masala.
- Can avoid the onion in this recipe.
- Use fresh and crispy poori.
- Take out the seeds from the red chilly to reduce the spice in the masala if you wish.
- May reduce or increase the bred chilly powder as per your taste.
- 1 cup equals 250 ml.
Check out my recipe for another tangy chaat – Banarasi Tomato Chaat.