Katori Chaat | Imperial Inn Food Recipe Blog
Katori Chaat

Katori Chaat

Mini Katori or bread cups filled with a spicy, tangy chatpati chaat mixture and topped with sprouts and flavourful chutney. #KatoriChaat can be made with different types of fillings, there is no right or wrong in this recipe.

For Katoris
  • 2 cups maida (All purpose flour)
  • ½ cup oil
  • ½ tbsp baking powder
  • ¼ tsp ajwain
  • Salt to taste
  • 1 cup milk – if baking the katories (Use water - if frying the katories)
  • Oil for frying
For filling
  • 1 cup boiled garbanzo beans
  • 1 cup mixed sprouts
  • ½ tsp cumin seeds
  • A pinch of asafoetida
  • 2 tsp chilli powder
  • 2 tsp turmeric powder
  • 1 tsp dried mango powder
  • 1 tsp chole masala
  • 1 tbsp oil
  • Salt to taste
For serving
  • Beaten curds
  • Tamarind chutney
  • Green chutney
  • Sev
  • Chaat masala
  • Chopped onion
For Baking Katories
  • If baking the katoris - use milk or curd to knead the dough, if frying, use water to knead the dough.
  • 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 F.
  • Cover all the muffin molds. Make sure all the katories are clear of each other (not touching each othe).
  • Bake the in the oven for about 10-20 minutes or until the outer covering is brown. Allow them to sit on the counter for cooled remove from the molds.
  • And the baked katoris are ready for filling.
For Fried Katories
  • Roll the dough. Grease a katori, roll the dough in a circle, place katori in the center and wrap the dough around it.
  • Drop the katori wrapped with dough in heated oil and fry it.
  • Oil will start filling up in the katori. Using a tong carefully remove the dough from the katori and after draining all the oil.
  • Once brown remove from oil and drain it on a paper towel.
  • Empty katories will remain crisp for 4-5 hours.
For Filling
  • Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida.
  • Add the aprouts, chilli powder, coriander-cumin seed powder, turmeric powder, amchur, chole masala, salt and 2 tbsp of water and mix well. Cook on a slow flame for 4-5 minutes. Keep aside.
For Serving
  • Place katori on a clean plate.
  • Pour 1 tbsp green chutney and 1 tbsp tamarind chutney at the base of the katori.
  • Add 1 tbsp boiled chickpeas/ boiled Garbanzo beans, sprinkle a pinch of salt.
  • Now add 1 tbsp boiled spouts
  • Add chopped onions.
  • Top with curds, tamarind chutney, green chutney, sev and chaat masala.
  • Serve immediately.
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