Chatpata Katori Chaat

Another popular snack for the festive season, the Katori Chaat is a simple recipe which you can whip up at home. It is a versatile dish which can be served in different ways and for various occasions whether it’s a family celebration or a festival feast. The Katori’s can be made in advance and kept away in airtight containers. Make the Chaat fresh before serving. There is a fair amount of flexibility in choosing the filling ingredients for the Chaat. You can tailor these to your taste while keeping the core ingredients i.e. the Chutney, Dahi and Sev intact. So, go ahead and try this quick and easy chatpata snack option for all. Happy Fooding Around!

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Chatpata Katori Chaat

  • Author: Reetika Mitra
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins

Description

Chit – Chaat


Scale

Ingredients

Ingredients For the Chaat :

  • ½ cup soaked and boiled/pressure cooked Chickpeas (Chana)
  • ½ cup, boiled and diced Potatoes
  • ¼ cup Sprouts
  • ¼ cup Pomegranate
  • ¼ cup chopped Onion
  • ¼ cup Sev
  • ¼ Tsp roasted Jeera Powder
  • ¼ Tsp Red Chilli Powder
  • Salt to taste

Ingredients For the Katori :

  • 1 cup All Purpose Flour (Maida)
  • ¼ Tsp Salt
  • 1 Tbsp Oil (hot)
  • 1/3 cup water to knead to a soft dough
  • Oil for deep frying

Ingredients To Assemble :

  • ½ cup thick yoghurt/Dahi, beaten smooth
  • Green Chutney
  • Tamarind Chutney
  • Chaat Masala
  • 23 Tbsp chopped Coriander leaves

Instructions

  1. In a large bowl take the all purpose flour, salt and hot oil. Mix well together. Next add the water and knead to a smooth, soft dough. Add some more water if required.
  2. Make small balls of the dough. Take one dough ball at a time and roll them out into slightly thick circles. With the help of a fork prick the rolled out dough circle. Now take a small metal Katori/bowl, place the katori in the centre of the rolled out circular dough. Lift up the sides of the dough to stick on to the sides of the katori. Gently press with the help of your palms to firmly hold the shape in place. Trim off the excess dough with the help of a knife as shown in the above Pre Note section.
  3. In a deep bottomed pan, heat oil to fry the katori. When hot, lower the flame to a medium low and drop the katori into the hot oil. Keep splashing oil constantly till the metal bowl separate out from the dough as shown in the Pre Note section. Remove the metal bowl and keep frying till the dough katori is crispy and deep golden brown in colour. Take out and drain on a kitchen towel. Repeat with the others.
  4. To assemble the Katori Chaat, keep all the fried Katoris in a large plate or a tray. To each Katori add 1 Tsp of chickpeas, 1 Tsp boiled and diced potatoes, 1 Tsp sprouts, some chopped onions, a few pomegranate seeds, 1 Tbsp beaten yoghurt/dahi, ½ Tsp green chutney, 1 Tsp tamarind chutney.  Sprinkle some roasted jeera powder, red chilly powder, salt to taste.
  5. Lastly garnish with some chaat masala, chopped coriander leaves and sev. Serve Katori chaat immediately after assembling.


Nutrition

  • Serving Size: 6

 

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