Katori Chaat

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Katori Chaat is an amazing, lip smacking snack recipe that will leave you mind blown! It has the perfect combination of wonderful textures and flavours. From crispy edible "katoris" to soft potato- chana filling and tangy, sweet tamarind chutney to spicy, "chatpati" green chutney along with other spices, this dish a like flavour explosion in your mouth.

The only time consuming part for this dish is making the katoris, but guess what they have great shelf life and hence can be made at once and used multiple times to make this fantastic recipe.

It's fun too! The whole process of making your own katoris and having them in the end. It gives a sense of excitement and satisfaction.

Do give it a try and leave comments down below. Share if you like the recipe!

PREP TIME: 30 minutes 

COOK TIME:   30 minutes

SERVES: 2-4

 Level : Medium

Cuisine :  Indian

Course :  Snacks

Recipe Notes: 

Be careful while frying the katoris, it might seem difficult in the beginning but once you get the hang of it you'll fry katoris like a pro.

Fry on a medium high heat to ensure crispy katoris.

Make sure to fill the katoris generously to yield maximum burst of flavours!

Tags

· Veg  Cuisine Veg

Ingredients For Katori Chaat

  • FOR THE KATORIS
  • All purpose flour 2 cups
  • Oil 2 tbsps
  • Salt as per taste
  • Water
  • Oil for frying
  • FOR THE FILLING
  • Boiled gram (chana) 1 and 1/2 cups
  • Boiled potatoes 2 in no.
  • Finely chopped onion 1 cup
  • Finely chopped tomatoes 1 cup
  • Curd, beaten 2 cups
  • Tamarind chutney 1/2 cup
  • Lemon juice 1 tbsp
  • Green chutney 1/2 cup
  • Red chilli powder 2 tbps
  • Roasted cumin powder 1 Tbsp
  • Black salt 2 tsps
  • Normal salt as per taste
  • Chaat masala 2 tsps
  • Nylon sev 1 cup
  • Finely chopped coriander for garnishing

HOW TO MAKE KATORI CHAAT

  • Knead a semi soft dough of all purpose flour with the help of water, salt and oil. Make into a smooth ball. It will take at least 7-10 minutes. Allow it to rest.
  • Heat enough oil in a deep pan. Divide the dough into lemon sized balls. Roll each portion into a flat round sheet. Prick with the help of a fork or a knife to prevent it from fluffing.
  • Spread this sheet on a "katori". Gently press the sides of the sheet on the edges of the katori to ensure it holds it's shape while frying.
  • Put the katoris in hot oil. They'll float. After a little while, the edible katoris will start to leave the sides of the actual katori (if not, do so with the help of a spoon). Using a pair of tongs, lift the katori from the oil and allow to cool for next batch.
  • The sheet takes the shape of the katori. Fry both sides till golden brown. Once done, place them on a tissue paper and allow to cool. Prepare all katoris.
  • Add salt, lemon juice, red chilli powder, chaat masala, roasted cumin powder (all according to taste) to form a "chatpata chana" filling
  • Now for the plating part. Place the katoris on your serving dish. Add cut, boiled potatoes, chatpata chana, onions, tomatoes, beaten curd (with added salt), tamarind chutney, green chutney.
  • Sprinke red chilli powder, roasted cumin powder, black salt, chaat masala and normal salt (if needed). 
  • Lastly add the nylon sev and garnish with the help of some chopped coriander. Enjoy before it gets soggy!

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