Katori chaat is a very popular chaat in north India. Chaats are usually made with papdi or poori or katori which are usually deep fried but I have baked the katori to make it guilt free. I like chaats but avoid having them in streets but these are mostly available in streets to tempt everyone. Chaats are a treat to your taste buds as its flavour packed. Tangy sweet chutney, spicy green chutney, succulent pomogranate, boiled potatoes, chickpeas, moong dal make it nutrient dense and its a great crowd pleaser. Healthy ingredients like wheat and rawa (naga rawa) are used. You may add yogurt along with chutneys if you are not vegan. Chutneys can be made earlier and refrigerated to make the work easier, save time and fulfill your chaat cravings !
PREP TIME : 60 minutes
COOK TIME : 20 minutes
BAKE TIME : 15 minutes
CUISINE : north Indian
COURSE : chaat / snack
YIELD : 15 katoris
INGREDIENTS REQUIRED :
FOR KATORI :
Wheat flour – 1 cup (250 ml cup)
Rawa/ sooji – 1 cup ( 125 ml cup)
Carom seeds – 1/2 tsp
Water as required
Salt – 1/4 tsp
FOR STUFFING :
Potatoes – 3 medium size
Chickpea – 1 cup( 250 ml cup)
Green moong dal – 1 cup (80 ml cup)
Cumin powder – 1/2 tsp
Chaat masala – 1/2 tsp
Red chilli powder – 1/2 tsp
Salt as required
FOR GREEN CHUTNEY :
Coriander leaves – 1 handful
Mint leaves – 1 handful
Roasted gram – 1tsp
Cumin powder – 1/2 tsp
Amchur powder – 1/2 tsp
Chaat masala – 1/2 tsp
Green chillies – 2 no.
Tamarind – 1 inch
Salt as required
FOR SWEET CHUTNEY :
Tamarind – 50 gm
Jaggery – 100gm
Cumin powder – 1tsp
Dry ginger powder – 1& 1/2 tsp
Red chilli powder – 1tsp
Salt as required
Water – 1/2 Litre
FOR GARNISH :
Pomogranate – 1
Coriander leaves as required
For step by step procedure:
Youtube link attached for step by step procedure :