Spoon Fork And Food

Katori Chaat With Long Island Green Tea

Course

snack

Cuisine

north indian

Prep Time

20 minutes

Cook Time

40 minutes

Servings

servings

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

Course

snack

Cuisine

north indian

Prep Time

20 minutes

Cook Time

40 minutes

Servings

servings

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

Instructions

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.

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