Bread katka recipe | street style bread katka | how to make bread chaat

Bread katka

Bread katka is a popular street food of Rajkot, Gujarat. It is made with bread pieces, chaat chutneys, masala sing, and a top with nylon sev. It is easy to make with leftover bread and all available ingredients in your kitchen. It tastes sweet, sour, and spicy and loves by all kinds of age groups. In this recipe, I share three types of chaat chutneys and masala sing recipes. Do try this street-style bread katka recipe.

The key to making tasty bread katka at home are:
  • Use ladi pav for this recipe, but you can use a leftover bread slice instead of it.
  • The consistency of chaat chutney should be liquid, so it will easily absorb into the bread.
  • Masala peanuts give a crunchy taste to the dish, you can use fried chana dal or boondi instead of it.
  • Lastly, once the recipe is made, it has to be served immediately.
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Bread katka

Recipe card for bread katka

Nehas Cook Book
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Street food
Cuisine Indian
Servings 6 servings

Ingredients
  

For Rajkot famous green chutney

  • 1 cup or 100 grm chopped green chilli
  • 1 lemon juice
  • ¼ tsp hing
  • 1 tsp turmeric powder
  • Salt to taste
  • ½ cup peanuts
  • 100 ml or ½ cup water

For date-tamarind chutney

  • ½ cup tamarind imli soaked into hot water
  • 1 bsp oil
  • ½ tsp hing
  • 2 tbsp kashmiri red chilli powder
  • 1 tbsp jeera powder
  • ½ tsp dry ginger powder
  • 2 litre water
  • 1 cup chopped dates
  • 1 cup jaggery gud
  • 1 tsp black salt
  • Pinch of salt

For garlic chutney

  • 10-12 red chilli soaked into hot water
  • 8-9 garlic cloves
  • 1 tsp black salt
  • 1 tsp jeera powder
  • Salt to taste
  • 50 ml water

For masala sing

  • 1 cup peanut
  • 1 tsp oil
  • ¼ tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ tsp dry mango powder
  • ½ tsp chaat masala
  • ½ tsp black salt
  • Pinch of salt
  • ½ tsp garam masala
  • 1 tsp sugar

Assembling bread katka

  • 12 ladi pav
  • Tamarind-date chutney
  • Green chutney
  • Garlic chutney
  • Boiled chana
  • Masala peanuts
  • Chopped onion
  • Chaat masala
  • Nylon sev
  • Some coriander leaves

Instructions
 

Making Rajkot famous green chutney

  • In a mixture jar, add chopped green chilli, lemon juice, hing, turmeric powder, and salt. Grind it.
  • Then add peanuts and water. Grind it.
  • Green chutney is ready.

Making tamarind date chutney

  • Soak the imli in hot water for 15-30 minutes, after soaking squeeze out the pulp from imli for easier straining. Set wok on low heat, add oil and the powdered spices, cook them briefly without burning.
  • Now, use a sieve and strain the imli pulp along with its water and add additional 2 litres of water, discard the imli remains in the sieve.
  • Now add, chopped khajoor, grated gud, black slat, and salt to taste, mix well to dissolve the gud, cover, and cook on a medium flame for 15-20 minutes.
  • Check and stir in short intervals, do no cook the chutney too much as it has to be thin in consistency and not syrupy or semi-thick.
  • Use a sieve and strain the chutney, allow it to cool down.
  • Sweet tamarind chutney is ready.

Making garlic chutney

  • In a mixture jar, add soaked dry red chill (discard its water), garlic cloves, black salt, jeera powder, and salt to taste, add 50 ml water, grind into a fine paste.
  • Garlic chuntey chutney is ready to use.

Making masala sing

  • In a pan, add one teaspoon oil and then add turmeric powder and mix well. Add peanuts to it and roast the peanuts for 4-5 minutes on low flame.
  • Once the peanuts are appropriately fried, remove them from the flame and add red chilli powder, dry mango powder, chaat masala, black salt, garam masala, and sugar.
  • Mix well and keep it aside to cool. Then store it in an air-tight container.

Assembling bread katka

  • Cut pav into slightly big pieces, arrange them into plate.
  • Firstly spread sweet tamarind chutney so it will absorb into bread pieces.
  • Then spread green chutney and garlic chutney on it.
  • Sprinkle some boiled chana, masala peanuts, and chopped onion on bread pieces.
  • Garnish with nylon sev and coriander leaves.

Notes

  • The consistency of tamarind-date chutney should be thin, so it will easily absorb into bread pieces.
  • For masala sing, add masala when sing is slightly hot.
  • Use chutney according to your taste.
 

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