Time and servings
Time and servings
Ingredients
for katori:
- 2 cup maida / plain flour / all purpose flour
- ½ tsp salt
- 2 tbsp oil (hot)
- water to knead
- oil for frying
for katori chaat:
- 1 cup chickpea / chana (boiled)
- 1 potato / aloo (boiled & cubed)
- ¼ cup green chutney
- 1 cup moong sprouts
- ½ cup tamarind chutney
- 1 cup curd / yogurt
- sprinkle kashmiri red chilli powder
- sprinkle cumin powder / jeera powder
- 1 onion (finely chopped)
- 1 to mato (finely chopped)
- ½ cup sev
- few coriander leaves
- sprinkle chaat masala
- sprinkle salt
Instructions
- firstly, prepare maida dough.
- now pinch a ball sized dough, and flatten it.
- dust flour as required and roll slightly thick.
- prick the flattened dough with fork.
- place a small katori or cup and wrap the dough.
- deep fry in hot oil or bake in preheated oven at 180 degree celsius for 30 minutes.
- splash oil till the katori separates from the dough.
- now fry the katori, till it turns golden and crisp.
- drain off over kitchen paper and keep aside.
- prepare chaat by assembling katori in a plate.
- add in 1 tsp boiled chana, 1 tsp boiled and cubed potato, 2 tbsp moong sprouts, ½ tsp green chutney, 1 tsp tamarind chutney and 1 tbsp curd.
- also sprinkle chilli powder, cumin powder and salt.
- add in a tbsp of onion and tomato.
- garish with 2 tbsp sev and few coriander leaves.
- finally, serve katori chaat immediately, sprinkling chaat masala over it.
Step-by-step
1
firstly, in a large mixing bowl take 2 cup maida and ½ tsp salt. mix well.
2
pour in 2 tbsp hot oil, over flour and crumble.
3
add in water as required and prepare dough.
4
prepare smooth and soft dough adding water as required.
5
now pinch a ball sized dough, and flatten it.
6
dust flour as required and roll slightly thick.
7
prick the flattened dough with fork to avoid from puffing up while frying.
8
place a small katori or cup and wrap the dough.
9
trim off excess making sure the dough has covered well.
10
deep fry in hot oil or bake in preheated oven at 180 degree celsius for 30 minutes.
11
splash oil till the katori separates from the dough.
12
now fry the katori dough, till it turns golden and crisp.
13
drain off over kitchen paper and keep aside.
14
prepare chaat by assembling katori in a plate.
15
add in 1 tsp boiled chana, 1 tsp boiled and cubed potato, 2 tbsp moong sprouts, ½ tsp green chutney, 1 tsp tamarind chutney and 1 tbsp curd.
16
also sprinkle chilli powder, cumin powder and salt.
17
add in a tbsp of onion and tomato.
18
garish with 2 tbsp sev, green chutney and few coriander leaves.
19
finally, serve katori chaat immediately, sprinkling chaat masala over it.
Video
Notes
- firstly, prepare katori before in hand and store in airtight container. prepare chaat just before serving.
- also, adding sprouts makes chaat more healthy and nutritious.
- additionally, fry the katori on low to medium flame to turn crisp and golden.
- finally, use the shape of katori of your choice to make small or large katori chaat recipe.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/katori-chaat-recipe-tokri-chaat/