Mumbai-based Ramapriya Suresh shows us how to make this tempting Indian snack! You may share your recipes too!
Photograph and video: Vignesh S Moopanar/Ammu's Kitchen
Katori Chaat
Ingredients
- 100 gm chikpeas (kabuli chana) soaked overnight
- 150 ml curd
- 1 cup maida
- 1 onion chopped
- Raw mango
- 2 boiled potato
- 4 tbsp oil
- Green chutney
- Tamarind chutney
For garnish
- 1/2 cup chopped coriander
- Sev
- 1/2 cup pomegranate
For green chutney
- 1 cup coriander leaves
- 3 to 4 green chillies
- A small piece of ginger
- Juice of one lemon
- Salt
For tamarind chutney
- 1 cup tamarind pulp
- 20 gm jaggery
- 1 tsp red chilli powder
- 1 tsp cumin power
Method
For green chutney
- Put all ingredients in a jar. Add water and blend it well.
For tamarind chutney
- In a vessel, heat one cup of tamarind pulp.
- Add jaggery and mix well to avoid lumps. Bring it to a boil.
- Add red chilli powder and cumin powder and stir well.
- Once it bubbles, turn off heat and allow it to cool.
To make katori
- Mix maida, oil, salt and water to make a dough. Allow it to set for 10 minutes.
- Make 3 or 4 balls from the dough.
- Roll it to flatten a bit. Make some holes using a fork.
- Take a small katori or cup of your choice. Apply some oil and coat it from the outside with flattened dough. Pinch off the excess.
- Heat oil in a kadhai and slowly dip the katori in oil to deep fry it.
- Soon, the katori will dry up, allowing you to remove the bowl. Now turn it upside down and fry it on both sides.
For stuffing
- In a bowl, add chickpeas, potato, onion, tomato, chopped raw mango, coriander leaves, chilli powder, black salt, cumin powder, green and tamarind chutney.
- Add some curd and mix well.
To plate katori chaat
- Fill katoris with the mix, add chopped onions, tomatoes, green chutney, tamarind chutney, curd.
- Garnish with fresh coriander, pomegrante and sev.
Watch the video below to see how to make Katori Chaat:
