Keep all the ingredients ready.
In a kadhai, heat oil on medium flame, add hing then the onion, green chilli and ginger and sauté for 3 to 4 minutes until the onions turn transparent.
Once the onions are nice and soft, add the chopped tomatoes and give it a mix.
Cover and continue to cook for about 5 minutes, until the tomatoes have softened and are completely mushy.
Now add the mashed potatoes and mix it well until the mixture comes together. Mash with the help of a masher.
Season the onion-tomato-potato mixture with the dry masala - pav bhaji masala, garam masala, cumin powder, red chilli powder, chaat masala, black salt and salt.
Add 1 teaspoon of lemon juice and 1 teaspoon of chopped coriander leaves. Mix well.
Give the Banarasi Tamatar Chaat a good stir, let it cook for another 2 minutes and turn off the heat.
Add freshly squeezed lemon juice and garnish the Banarasi Tamatar Chaat with namak para, sev, lemon wedges and coriander leaves and serve this Banarasi Tamatar Chaat hot immediately.
