Katori Chaat Recipe

Need a tidbit or nibble for a gathering, attempt katori chaat formula or tokri chaat!! 'Katori or tokri' alludes to a bowl or overhangs that are loaded with potatoes and chutneys and 'chaat' is the term utilized for exquisite Indian road snacks. Most likely influencing the broiled form of katoris to appear like an overwhelming assignment yet the finished result is D-licious. These crunchy flavorful bowls or shells will make your taste buds watery.

Underneath I have shown two variant of katoris – browned and in addition prepared. Heated form is substantially more advantageous and simple to make however the seared katoris are similarly shaking. The batter necessity for both the katoris is unique. Prepared katoris batter needs drain/curd to keep it delicate contrasted with seared ones that lone needs water to massage the mixture.

Take after the well ordered instructional exercise beneath to make your yummy katoris. Enable them to chill off totally before stuffing.

About the filling-be as inventive as possible simply play around and you can have a stunning filling for these katoris/shades. Barely any different alternatives recorded underneath

• Combine sprouts, corn, spring onions black beans, salt and pepper. Toss. Fill katoris with this mix, add sour cream on top and serve.
• Fill them up with marinara sauce, some veggies, cheese and bake them. VOILA – you have a wonderful kid’s friendly – pizza katori recipe.
• Dahi bhalla chaat.
• Aloo tikki chaat.

Give them a try and they sure will be a hit at a dinner party, kid’s birthday party, game party or a kitty party. Make some extra katoris as believe me everyone in your family will crave for more.

• Baked Katoris can be made in advance and stored in the fridge. Just before serving warm them up in microwave and top them with toppings and serve.
• Baked katoris when filled with chutneys and curd will stay crisp longer than the fried ones. 

Katori Chaat Recipe

Deep fried or baked katoris made with flour are filled with your favorite toppings and topped with sweet and sour chutneys!! Something savory that is full of flavor, delicious and tasty!

INGREDIENTS

• FOR KATORIS
• 2 cups Maida (All purpose flour)
• 1/2 cup Oil
• 1/2 tablespoon Baking powder
• 1/4- 1/2 teaspoon Ajwain
• Salt to  taste
• 3/4 - 1 cup Use Milk- if baking the katoris (If frying the katoris - use water)
• Oil for Frying

STUFFING FOR 10 KATORIS

• 1.5 cups Boiled and Fried potatoes
• 1.5 cups Chopped tomatoes without pulp
• 1.5 cups Boiled Garbanzo beans (Safed chole)
• 1.5 cups Chopped Onions
• 3 tablespoon Sprouts
• 2 cups Beaten curd/yogurt
• 1 cup Tamarind Chutney
• 1 cup Green Chutney
• 1 teaspoon Red chili powder (to sprinkle on top of chaat)
• 2 teaspoon Chaat Masala (to sprinkle on top of chaat)
• 1/2 cup Sev (fried crunchy Indian snack) (to sprinkle on top of chaat)

METHOD

1. Let's begin with the dough. If baking the katoris -use milk or curd to knead the dough, if frying, use water to knead the dough.
2. Wash and pat dry a muffin pan. Turn it upside down and grease it with oil. Roll the dough into a circle, big enough to cover the outer side of one muffin mold. Preheat the oven at 350 degree.
3. Cover all the muffin molds. Make sure all the canopies (katoris) are clear of each other (not touching each other).
4. Bake them in the oven for about 10- 20 minutes or until the outer covering is brown. Allow them to sit on the counter for a while. Once cooled remove from the molds..
5. And the baked katoris are ready for filling.

FOR FRIED KATORI

1. A WORD OF ADVICE - While frying a katori PLEASE BE VERY VERY CAREFUL - oil is very hot and may splash. Roll the dough as shown above. Grease a katori, roll the dough in a circle, place katori in the center and wrap the dough around it.
2. In the heated oil drop the katori wrapped with dough and fry it.
3. Oil will start filling up in the katori, BE CAREFUL. Using a tong carefully remove the dough from the katori and after draining all the oil pull the katori out. Place the katori on a greased paper towel - DO NOT TOUCH, it's still hot. Keep frying the dough shaped katori in oil.
4. Once brown remove from oil and drain it on a paper towel.
5. Baked and Fried katoris. Empty katoris will remain crisp for 4-5 hours.

ASSEMBLING KATORIS

• Chop boiled potatoes and fry them till golden brown. Instead of frying you can bake the potatoes.
• Remove pulp from tomatoes and chop them.
• Assemble all the ingredients and let's begin filling up these goodies...
• Place katori on a clean plate...
• Pour 1 tablespoon green chutney at the base of the katori...
• Add 1 tablespoon tamarind chutney...
• Add 1 tablespoon curd...
• Add 1 tablespoon boiled chickpeas, sprinkle a pinch of salt....
• Add 1 tablespoon fried potatoes....
• Add 1 tablespoon chopped onions....
• Add 1 tablespoon chopped tomatoes, sprinkle a pinch of salt....
• Add 1 tablespoon curd....
• Add 1 teaspoon green chutney, tamarind chutney, pepper and chat masala. Since we have added salt earlier so you can pass on the salt and chaat masala and chutneys will take care of the salt content.
• Top with sev and chopped cilantro and serve!!
• Now let's assemble the fried katori....
• Add all the ingredients one by one as mentioned above...
• These katoris can be prepared in advance.
• As stated above, baked katoris when filled with chutneys and curd will stay crisp longer than the fried ones.
• Enjoy these lip smacking yummylicious katoris !!
• Stuff them with the toppings of your choice and enjoy!!

Source: Katori Chaat Recipe