Among the popular Delhi chaats and Mumbai wala chaats, the chaats from the south get sidelined. In fact, there are some innovative chaat styles that evolved in metros like Bengaluru, say for example the pineapple chaat. These chaats are fun snack eats during the crazy busy life in the city. Between Man, money, time and life in the metropolitan, chaats remain are a convincing quick meal, with fun younger tantalising elements.
Tomato slice chaat
In spring-summer, there are times when the tomato crop goes berserk. The resultant overload of tomatoes in the market makes the prices competently low. I distinctly remember this was the time street vendors started up the tomato slice chaat (corrected if I am wrong). The quick and easy style of the tomato chaat, the spicy crunchy toppings, the soothing cool salad like the feel of the fresh tomatoes together popularised this chaat.
Ingredients for tomato chaat
This perhaps the easiest of chaats to assemble being fresh ingredients, the tomatoes are perfect to be served as canapes as well.
Tomatoes: Pick up firm tomatoes that will hold shape. They should have enough girth to carry the toppings. Slice them about 3mm thick.
Carrot: there are hardly any chaats of Bengaluru origin that you will see without carrots. The sweet grated carrots add freshness to the chaat and lightness to the bite.
Onion not a lot but the distinct flavour with chaat masala is all thanks to the onion.
Coriander leaves: oohh!! now we are talking proper chaats. Most chaats have a generous amount of this herb. If you are not a fan, it is ok to avoid it too.
Puffed rice: Murmura or puffed rice add the light salty crunch to the chaat. Murmura works well with chocolate too- try this.
Congress kadelekai: this is a unique element that is added to Bengaluru chaats. Congress kadelekaki is deep-fried peanuts with a fiery spicy coating. Tastes amazing on its own and on chaats.
Sev: the chickpea flour deep-fried as thin noodles tops most chaats irrespective of the region. This adds the perfect crunch balance.
The Chutneys: the chutneys add flavour balance, spice and the classic chaat feel to the otherwise basic tomato slices. Sweet tamarind chutney is my preference whereas the spicy green chutney is mine for my husband. The combination of the two makes the best chaats too.
Chaat masala: The chaat masala powders a fabulous combination of spices. The total umami feel of the mix is the base of all street eat chaats. It is honestly finger-licking good on any sweet and savoury elements, even the banana chaat.
Serving this tomato chaat.
With all this readied, you just need a quick few minutes to get it together on the plate. The tomato slice chaat cannot be made ahead or assembled ahead. You can keep the ingredients ready and put them together at the last minute. If mixed earlier the crunchy bits go soggy from absorbing the juices and chutneys, leaving a mushy feel.
Hope you enjoy this Street style Bengaluru special tomato slice chaat. Let us know your thoughts and changes that you will make to the recipe in the comments.
Tomato slice chaat
- Cutting board
- 2 large tomatoes
- 1 small red onion
- 1/2 large carrots
- 2 tbsp coriander leaves
- 1/2 lime
- 2 tbsp tamarind chutney
- 2 tbsp green chutney
- 1/2 cup sev
- 1/4 cup roasted peanuts congress kadalekayi tastes better. I didnt not have any so used regular roasted peanuts.
- 1 cup murmura ( puffed rice)
- chaat masala
- Finely chop the onions and corinader leaves and to a mixing bowl
- Grate the carrot and add to the mixing bowl.
- Squeeze the lime and mix the salad well. Set aside till needed.
- Slice the tomatoes about 3mm thick and arrange them on a plate in a single thickness.
- Sprinkle a bit of chaat masala on the tomato slices.
- Spoon the salad mix on top of each slice.
- Top it with the chutneys.
- Sprinkle the sev, the congress kadalekai and the murmura
- Sprinkle more corinader leaves if you like.
- The Tomato chaat is ready to serve.