Katori Chaat


For Katori:

1 cup all purpose flour
1/2 tsp salt
1 tbsp oil
Water to knead
Oil for frying

For Katori Chaat:

1/2 cup chickpeas, boiled
1 small potato, boiled and cubed
1/2 onion, finely chopped
1/2 tomato, finely chopped
1/4th cup green chutney
1/2 cup moong sprouts
1/4th cup tamarind chutney
1/2 cup curd/yogurt
1 tsp red chilli powder
1 tsp cumin powder
1/2 cup sev
A few coriander leaves
1 tsp chaat masala
Salt to taste


For making katori's:

1. In a mixing bowl, take all purpose flour and salt. Mix them well. Pour in oil over the flour and crumble them.
2. Add in water as required and prepare a smooth and soft dough. Keep it aside for 10 mins.
3. After 10 mins, pinch a small ball from the dough and flatten it. Roll the dough slightly thick. Prick the flattened dough with a fork so as to avoid puffing up when frying.
4. Next, place a small katori over the dough and wrap the dough. Scrape off the extra dough keeping in mind that the dough has covered the katori well.
5. Deep fry in hot oil or bake in preheated oven at 180 degree Celsius for 30 mins.
6. Splash oil over the katori till the katori separates from the dough. Fry the katori dough, till they turn golden brown in color and crisp. (Make sure to fry the katori's on low to medium flame)
7. Drain them off in a tissue paper and keep aside. Similarly prepare other katori's. Katori's can be prepared a day before and stored in an air tight container.

For making katori chaat:

1. Assemble the katori's in a plate. Add in boiled chickpeas, boiled potatoes, moong sprouts, green chutney, tamarind chutney and curd/yogurt.
2. Further sprinkle red chilli powder, cumin powder and salt. Add in onions and tomatoes.
3. Garnish them with sev, green chutney and a few coriander leaves.
4. Serve the katori chaat immediately, sprinkling some chaat masala over it.