Katori Chaat
Ingredients
For the Katoris
- 100 grams Maida or
- 50+50 grams Maida+Whole Wheat Flour
- 20 grams Oil (hot)
- Warm Water (as needed)
- Salt to taste
For the Stuffing
- 2 medium-sized Potatoes (boiled and coarsely crushed, seasoned with little black salt)
- 1 small Onion (finely chopped)
- 1 small Tomato (finely chopped with seeds and pulp removed)
- 80 grams Curd (whisked smooth and sweetened mildly)
- 40 grams Mint Chutney
- 40 grams Imli Chutney
- 15 grams Masala Chana Dal
- 20 grams Nylon Sev
- Black Salt to taste
- 1 tablespoon Fresh Coriander Leaves (finely chopped)
Instructions
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Take maida in a bowl.
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Add salt and hot oil.
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Crumble the flour with the help of fingers.
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Using warm water, knead to a semi-soft dough.
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Cover with a moist cloth and let it rest for 30 minutes.
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Grease a few cupcake molds.
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Remove a small ball of dough and roll it to 3 inches diameter circle.
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Keep the rolled rotis on the thinner side, much like chapatis.
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Prick all over with a fork.
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Lift and place it in a greased mold.
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Press it so that it takes the shape of the mold.
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Remove any extra dough from the top corners.
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Ready all the molds similarly.
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Cover any leftover dough with a moist cloth to use in the next batch.
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Either deep fry these katoris in oil or place them in a preheated oven to bake for about 20 minutes at 180 degrees.
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Bake till the katoris turn light golden brown.
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Remove when done and lightly brush them all with some oil.
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Keep on a wire rack to cool.
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Use the remaining dough similarly to prepare more katoris.
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To serve, place a few katoris in individual serving plates.
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Add the rest of ingredients in each katori in any order; green chutney, imli chutney, onions, tomatoes, potatoes, curd, a little bit of both chutneys again on the top.
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Sprinkle little black salt on top.
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Garnish with the chana dal, nylon sev, and coriander leaves.
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Serve immediately.
Recipe Notes
The baked katoris can be readied and kept for some time as they do not turn soggy too much. Whereas, if the katoris are deep-fried, they turn soggy soon after adding all the stuffings and toppings and need to be readied and served immediately. Additional stuffings include sprouted moong and/or boiled chickpeas, depending on the region.
