KATORI CHAAT

INGREDIENTS

FOR MAKING KATORI’S

Plain flour 2 & 1/2 cup

Baking Powder 1/2 teaspoon

Ajwain 1/2 teaspoon

Salt 1 teaspoon

Water 1 cup

Oil for frying

FOR CHAAT

Potato 1 large

Tomato 1 small

Chick peas 250 g

Baking soda 1/2 teaspoon

Onion 1 medium

Yoghurt 2 cups

Chaat masala 2 tablespoons

Salt 1 teaspoon

Fresh coriander for garnishing

Castor sugar 1/2-1 teaspoon as needed

TAMARIND AND MINT CHUTNEY

Fresh coriander 1 bunch

Fresh mint 1 bunch

Green chilies 10

Lemon juice 1/2 cup

Salt 1 teaspoon

Cumin powder 1 tablespoon

METHOD

FOR MAKING CHAAT

·         Soak chickpeas over-night in water containing 1/2 teaspoon of baking soda.

·         Boil the chickpeas and potato add in the salt, boil until fully cooked; retain some of the extract for making the chaat.

·         Slice tomato, potato and onion to fine pieces and add it to the chickpeas containing the extract.

·         To the yoghurt add the tamarind and mint chutney and mix it well.

·         Add it to the chickpeas chaat, also add in the chaat masala, sugar and salt as needed and mix again well.

FOR MAKING THE KATORI’S

·         Sieve the plain flour add in the baking powder, ajwain and salt, mix well.

·         Add water as needed to make the dough and divide it into pieces as desired.

·         Roll it on the rolling pin and grease the bowl (katori)with oil.

·         Heat oil in wok, cover the dough to the bowl, add it into the oil and deep fry.

·         The bowl will detach itself from the dough, take the bowl out and cook the katori until it is golden brown.

·         Drain the excess oil and allow it to cool.

·         Add in the chaat, garnish with fresh coriander leaves and serve.

NOTE:

Your katoris will be crispy for about 6 hours, so consume them within time.