katori chaat is a tasty chaat recipe made with a crispy deep-fried bowl or Katori. The katori is filled with potatoes-chana masala, namkeen mixture, and top with chaat chutney and sev. It tastes sweet, sour, and spicy and is loved by all kinds of age groups. In this recipe, I share two chaat chutney, quick masala, and a few no-fail tips to make crispy katori chaat without mould. Do try this!
The key to making tasty katori chaat at home are
- Firstly, I made katori dough with all-purpose flour, but you made it half wheat flour and half maida. also, Katori can be prepared with grated potatoes as aloo laccha katori chaat.
- Secondly, I made katori with glass. You can use a bowl or mould to prepare it. They are easy to make and store in an airtight container. Prepare chaat just before serving.
- Lastly, the stuffing is completely open-ended and you can decorate it as per your preference. perhaps, boiled chickpeas, any sprouts ad boiled peas should be good options.
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Recipe card for katori chaat
For katori dough
- 1.5 cup all purpose flour
- Salt to taste
- ½ tsp ajwain
- 2 tbsp slightly hot oil
- ½ cup water or as required
For khatti-meethi amchur chutney
- 1 tbsp dry mango amchur powder
- ½ tsp black salt
- ½ tsp kashmiri red chilli powder
- ½ tsp roasted cumin powder
- ½ tsp chaat masala
- ¼ cup jaggery
- ½ cup water
- 1 tsp arrowroot tapkir powder + water mixture
- 1 tsp watermelon seeds optional
For green chutney
- 1 cup fresh coriander leaves
- ¼ cup mint leaves
- 1 inch ginger
- 2 green chilli
- 3 garlic cloves
- 1 tsp cumin seeds
- 1 tsp chaat masala
- 1 tbsp lemon juice
- ½ tsp sugar
- 1 tbsp roasted chana dal
- Salt to taste
- ¼ cup cold water
For special masala
- 1 tbsp cumin powder
- 1 tbsp amchur powder
- 1 tbsp black salt
- 1 tsp red chilli powder
- 2 cup boiled potatoes pieces
- ½ cup boiled chana
- 2 tbsp coriander leaves
- 1 tbsp Masala
For assembling katori chaat
- Fried katori
- Potato-chana masala
- Namkeen mixture
- Raw mango pieces
- Hung curd
- Green chutney
- Date-tamarind chutney
- Special masala
- Coriander leaves
- Pomegranate seeds
Making katori for chaat
In a mixing bowl, add maida, salt, ajwain, and hot oil. Mix well into flour.
Then add water gradually and knead semi-soft dough.
Cover and rest the dough for 15 minutes.
Take lemon size ball from the dough and roll it into medium size roti.
Grease a glass with oil and wrap with roti. Press roti slightly and prick it with a fork.
Remove extra dough with a cutter and make it all in the same way.
deep fry Katori on medium flame till it turns golden and crisp.
Drain off fried katori and repeat the process to make all katoris.
Store katoris in an airtight container.
Making green chutney
In a mixing jar, add green coriander leaves, mint leaves, green chili, ginger, garlic, cumin seeds, chaat masala, lemon juice, sugar, roasted chana dal, salt, and cold water.
grind it into a smooth paste.
Green chutney is ready.
Making khatti-meethi amchur chutney
In a pan, add amchur powder, black salt, red chili powder, roasted cumin powder, chaat masala, jaggery, and water. mix well.
Place pan on gas and cook till jaggery is completely dissolved.
Now in a bowl, add arrowroot (tapkir) powder and water. mix well and add mixture gradually into chutney.
Immediately chutney starts thickness. Switch off the gas.
Take chutney into a bowl and add watermelon seeds to it.
Khatti-meethi chutney is ready.
making special masala
In a bowl, add cumin powder, amchur powder, black salt, and red chili powder. Mix well. Special masala is ready.
In a mixing bowl, add boiled and chopped potato pieces, boiled chana, coriander leaves, and special masala. mix well. Stuffing is ready, keep it aside.
Assembling katori chaat
Take a katori on a plate.
Then topped it with masala, namkeen mixture, raw mango pieces, green chutney, date-tamarind chutney, hung curd, masala, sev, coriander leaves, and pomegranate seed.
- prepare katori before in hand and store in an airtight container. prepare chaat just before serving.
- also, adding sprouts makes chaat more healthy and nutritious.
- additionally, fry the katori on low to medium flame to turn crisp and golden.
- finally, katori chaat tastes great when it is served immediately.