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 :