Katori Chaat With Long Island Green Tea

by Shaheen Ali
kATORI cHAAT

 

Katori Chaat

There’s always a cheat day in your life, mine come’s every often now 😛 I know it’s a bit funny but in India snacks play a major role in our homes. Specially the North Indians enjoy all kinds of fried or baked snack, both healthy or unhealthy with tea or coffee and enjoy life. I sometimes acquire some weird eating habits. Being a North Indian and like any other woman, my love for Chaat can’t be described into words. 😂😂😂
So today was the day to indulge into an absolute unhealthy stuff, that is a Deep Fried Katori Chaat. To reduce my guilt and feel a little better I paired it with Long Island Green Tea sent by Tea Trunk 😍😍😍

Tea Trunk curates the finest teas of India and crafts them into unique blends with all natural ingredients. Our teas are whole leaf, flavorful and healthy. No artificial colors. No additives. No tea dust. So you can enjoy tea like it should be.


Katori chaat is bowl shaped fried patty filled with spicy potato and chickpea filling and garnished with various dips and toppings. Easy to make but requires skills to make the katoris. You can also make baked katoris using cup cake molds or even silicon molds.

 

 

Ingredients :

For Making Katori :

1/2 cup All Purpose Flour Maida

2 tbsp Semolina/ Sooji/ Suji

 1-2 tbsp Oil or Ghee

1 tsp Thick Curd

1/2 tsp Onion Seeds/ Kalonj optional

1/2 tsp salt

Oil for deep frying

For Making The Chaat Filling :

1 cup Chickpeas/ Chole boiled

2 medium potato boiled

1 large onion fine chopped

2 tbsp Tamarind dip/ Imli Chutney

2 tbsp Green Coriander Dip/ Dhaniya Pudina Chuyney

1/2 cup Fresh Curd/ Yogurt whisked

handful Bhujiya Sev

2-3 tbsp Fresh Coriander fine chopped

2-3 Mint Leaf chopped

2 Green Chilies chopped

1/2 tsp Turmeric Powder

1/2 tsp Red Chili Powder

1/2 tsp Coriander Powder

1/2 tsp Garam Masala Powder

1 tsp Roasted Cumin Powder

1 tsp chaat masala

handful Pomegranate pearls

How To Make Fried Katori : In a large mixing bowl add all the ingredients mentioned under “katori” except oil for deep frying. Add water slowly and knead the flour mix to a smooth tight dough. Cover the dough with a muslin cloth and keep aside in a cool dry place for 10-15 mins. Meanwhile prepare the filling for the chaat.
 Pinch a lemon sized ball from the dough and roll out to make a thin puri. Now place a wide base steel or aluminium katori in the center of the puri and cover the katori from all sides. Now heat ol for frying and once the oil is hot, carefully drop in the katori in the oil. Once the dough cover starts frying it’ll gently leave the steel katori acquiring the same shape. Fry golden and carefully transfer it on a kitchen napkin to soak excess oil.
How to make Chaat Filling : Collect all ingredients on the kitchen counter mentioned under “Chaat Filling” . Take boiled potatoes, peel and cut into small pieces and keep aside. Now heat 1 tsp oil in a pan and add boiled peas and potatoes to saute. Add turmeric powder, coriander powder, red chili powder and garam masala powder, some salt to taste and fry them nicely till flavors mix well. Collect the mix in a bowl and let it cool.
Assembling Katori Chaat : Take a fried bowl shaped katori and place it on a serving plate. Take 2-3 scoops of potato and chickpea mix and fill the katori generously. Now add whisked curd, green chutney, tamarind chutney on top. Sprinkle some chopped onion and green chilies. Add some roasted cumin powder and chaat masala all over and spread bhujiya sev and pomegranate pearls on top. Place some lemon wedges on side, if you like to drizzle some lemon juice on your chaat. Pair it with tea or coffee.

kATORI cHAAT

 

 

 

kATORI cHAAT

kATORI cHAAT

Print Recipe
Katori Chaat With Long Island Green Tea
kATORI cHAAT
Course snack
Cuisine north indian
Prep Time 20 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
For Making Katori :
For Making The Chaat Filling :
Course snack
Cuisine north indian
Prep Time 20 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
For Making Katori :
For Making The Chaat Filling :
kATORI cHAAT
Instructions
How To Make Fried Katori :
  1. In a large mixing bowl add all the ingredients mentioned under "katori" except oil for deep frying.
  2. Add water slowly and knead the flour mix to a smooth tight dough. Cover the dough with a muslin cloth and keep aside in a cool dry place for 10-15 mins. Meanwhile prepare the filling for the chaat.
  1. Pinch a lemon sized ball from the dough and roll out to make a thin puri. Now place a wide base steel or aluminium katori in the center of the puri and cover the katori from all sides. Now heat ol for frying and once the oil is hot, carefully drop in the katori in the oil. Once the dough cover starts frying it'll gently leave the steel katori acquiring the same shape. Fry golden and carefully transfer it on a kitchen napkin to soak excess oil.
How to make Chaat Filling :
  1. Collect all ingredients on the kitchen counter mentioned under "Chaat Filling" .
  2. Take boiled potatoes, peel and cut into small pieces and keep aside.
  3. Now heat 1 tsp oil in a pan and add boiled peas and potatoes to saute.
  4. Add turmeric powder, coriander powder, red chili powder and garam masala powder, some salt to taste and fry them nicely till flavors mix well.
  5. Collect the mix in a bowl and let it cool.
Assembling Katori Chaat :
  1. Take a fried bowl shaped katori and place it on a serving plate.
  2. Take 2-3 scoops of potato and chickpea mix and fill the katori generously.
  3. Now add whisked curd, green chutney, tamarind chutney on top. Sprinkle some chopped onion and green chilies.
  4. Add some roasted cumin powder and chaat masala all over and spread bhujiya sev and pomegranate pearls on top.
  5. Place some lemon wedges on side, if you like to drizzle some lemon juice on your chaat.
  6. Pair it with tea or coffee.
Recipe Notes

kATORI cHAAT

If you liked this recipe, then try making at home and do share your feedback with me in comments below. You can also try a baked version just to make it a bit healthy.

Thanks!

Love : Shaheen

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