easy katori chaat recipe | chaat katori recipe | how to make tokri chaat
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Yield: 15 Servings
- Category: chaat
- Cuisine: Indian
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
Method
- 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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.