katori chaat is a tasty chaat recipe made with crispy deep-fried bowls or katori. The katori is filled with potatoes, chana and finely chopped vegetables with chaat chutney. It tastes sweet, sour and spicy and loves by all kinds of age groups. In this recipe, I share two chaat chutney, quick masala and a few no-fail tips to make crispy katori that helps to make the perfect katori chaat on the first attempt.
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katori chaat recipe | how to make katori chaat | chaat katori recipe
Ingredients
For katori
- 250 grm or 2 cup all purpose flour - maida
- Salt to taste
- 1 tsp ajwain
- 3 tbsp ghee
- ¾ cup cold water
For date-tamarind chutney
- 1 cup date-tamarind pulp - 1/2 cup dates + ½ cup tamarind
- ½ cup jaggery
- 1 tsp dry ginger powder
- 1 tsp red chilli powder
- 1 tsp sauf powder
- 1 tsp coriander powder
For green chutney
- ½ cup coriander leaves
- ½ cup mint leaves
- 2 green chilli
- Salt to taste
- 1 tsp lemon juice
For masala
- 2 medium size boiled potatoes
- ½ cup boiled mung
- 1 cup boiled kabuli chana - chickpea
- 1 medium size chopped tomato
- 1 medium size chopped onion
- 2 chopped green chilli
- 2 tbsp coriander leaves
- 1 tbsp green chutney
- 1 tbsp hung curd
- 2 tbsp date-tamarind chutney
- 1 tsp Masala - 2 tsp black salt + 2 tsp red chilli powder +2 tsp cumin powder
For assembling katori
- 1 piece katori
- 3 tbsp masala
- 1 tbsp hung curd
- 1 tbsp green chutney
- 1 tbsp tamarind date chutney
- Tomatoes pieces
- Onion pieces
- Masala
- Sev
- Pomegranate seeds
- Fried chana dal
- Coriander leaves
Instructions
Making katori
- In a mixing bowl, add maida, salt, ajwain and ghee. Mix well.
- Then add water gradually and knead the semi-soft dough.
- Cover and rest the dough for 15-20 minutes.
- Take lemon size balls from the dough and roll them into medium size roti.
- Prick roti with a fork. place small size katori at the centre and wrap with dough.
- Remove extra dough and deep fry katori on medium flame.
- Fry katori till it turns golden and crisp.
- Drain off fried katori and repeat the process to make all katoris.
- Store katoris in an airtight container.
For tamarind-date chutney
- In a pan, add date and tamarind pulp and jaggery. Mix well
- Then add dry ginger powder, red chilli powder, saunf powder, and coriander powder. Cook it for 2 minutes on medium flame.
- Tamarind-date chutney is ready.
For green chutney
- In a mixing jar, add green coriander leaves, mint leaves, green chilli, salt and lemon. Add the required water and grind it into a smooth paste.
- Green chutney is ready.
For masala
- In a mixing bowl, add boiled potatoes, mung, chickpea, tomatoes, onion, green chilli, coriander leaves, green chutney, curd, date-tamarind chutney and masala (black salt, red chilli powder and cumin powder).
- Mix well. Masala is ready.
For assembling katori
- Take a katori in a plate.
- Then topped it with masala, hung curd, green chutney, date-tamarind chutney, chopped tomatoes, chopped onion, masala, sev, pomegranate seed, fried chana dal and coriander leaves
- Serve immediately.
Notes
- knead the dough with cold water helps to bind the ghee with the flour.
- knead the semi-soft dough for katori chaat.
- prick roti with a fork so katori never puffs up while frying.
- grease katori with oil so it easily leaves dough while frying in hot oil.
- fry katori on medium heat.
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