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katori chaat recipe | how to make katori chaat | chaat katori recipe  

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course chaat
Cuisine Indian
Servings 8 Katori

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.