Katori Chaat

Looking for something different but fun to cook this Rakhi? We got you.

These crunchy edible bowls, packed with tangy, spicy, and creamy chaat magic, are essentially edible gifts.

Ingredients for Katori Chaat

For the katori (crispy bowls):

• Maida (all-purpose flour): 1 cup

• Sooji (semolina): 2 tbsp

• Ajwain (carom seeds): ½ tsp

• Salt: ½ tsp

• P Mark Mustard Oil: 1 tbsp (in dough) + for frying

• Water: as needed

For the filling:

• Boiled Chickpeas: ½ cup

• Boiled Potatoes (chopped): ½ cup

• Tomato (chopped): ¼ cup

• Onion (finely chopped): ¼ cup

• Fresh Coriander (chopped): 2 tbsp

• Green Chutney: 2 tbsp

• Tamarind Chutney: 2 tbsp

• Chaat Masala: ½ tsp

• Roasted Cumin Powder: ½ tsp

• Red Chilli Powder: ¼ tsp

• Salt: To taste

• Lemon Juice: 1 tbsp

• Sev: for topping

• Curd (whisked, optional): ¼ cup
  

Method for Katori Chaat

• Mix maida, sooji, ajwain, salt, and 1 tbsp mustard oil. Add water slowly to form a tight dough.

• Roll out small circles and shape them over the back of greased steel katoris (or small bowls).

• Deep-fry in mustard oil till golden and crisp. Let them cool and remove gently from molds.

• In a mixing bowl, combine chickpeas, potatoes, tomato, onion, coriander, spices, and lemon juice.

• Just before serving, place the mixture in the katoris.

• Top with curd (if using), chutneys, sev, and a sprinkle of chaat masala.

• Your Katori Chaat is ready!
  

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