Introduction

 

Growing up, one of the fondest memories I have is visiting bustling street food stalls with my friends, eagerly awaiting our turn to indulge in the delightful flavors of chaat. Among the array of tempting options, Katori Chaat always stood out to me. The first time I tasted it was during a lively festival celebration in my hometown. The vendor skillfully crafted crispy edible bowls, filled them with a medley of spicy and tangy ingredients, and handed them to us with a smile. From that moment on, I was hooked. The combination of crunchy katori, savory chutneys, and aromatic spices created a burst of flavors in every bite, leaving me craving more. Since then, recreating this beloved street food dish at home has become a cherished tradition, reminding me of those joyous festival days.

 

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Recipe of Katori Chat

 

Servings: 4-5

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Calories: Approximately 560 calories per portion

 

 

Ingredients:

 

For Wheat Flour Katori:

• 1 cup Wheat flour
• ½ tsp Salt
• 1 tbsp Oil
• Water as required
• 1 tbsp Ghee

For Chaat Filling:

• 10-12 Cashews
• 10-12 Almonds
• 1 cup Makhane (Fox nuts)
• ½ cup Mixed sprouts
• ½ cup Chopped Onion
• ½ cup Chopped Tomato
• 1 tbsp Chopped Coriander
• ½ tsp Roasted jeera powder (Cumin powder)
• ½ tsp Red chili powder
• ½ tsp Salt
• 1 tbsp Green chutney
• 1 tbsp Sweet chutney
• ½ cup Diced Paneer
• ¼ cup Pomegranate seeds
• Ginger juliennes as required
• ½ cup Boiled potato dices
• ½ tsp Lemon juice
• ½ tsp Amchur powder (Dry mango powder)

For Curd:

• ½ cup Curd
• 1 tsp Sugar powder
• ½ tsp Salt
• Water as required
• Nylon sev as required

 

 

Instructions:

 

1. Wheat Flour Katori Preparation:

• Combine wheat flour, salt, oil, and water in a plate. Knead it into a smooth and tight dough. Let it rest for 5-10 minutes.
• Roll a small portion of the dough into a thin sheet. Drape the sheet over a steel bowl, ensuring it covers the bowl completely, and trim any excess sheet.
• Heat a deep pan with a lid. Place a ring mold at the center of the pan and a plate on top of it.
• Position the wheat flour bowls on the plate, cover the pan, and cook on dry heat for 10-12 minutes until crispy and golden brown.
• Once cooked, remove the katoris delicately and demold them.

2. Chaat Filling Preparation:

• Heat ghee in a pan and toast almonds, cashews for a minute. Add makhana and toast until crispy. Transfer to a plate.
• In a bowl, combine sprouts, onions, tomatoes, coriander, roasted jeera powder, red chili powder, salt, green chutney, saunth chutney, diced paneer. Mix well.
• Add pomegranate seeds, boiled potatoes, lemon juice, amchur powder, and toasted nuts to the mixture. Mix thoroughly.

3. Curd Preparation:

• Combine curd, sugar powder, salt, and water. Mix until smooth.

4. Assembly:

• Take a wheat flour katori and layer it with curd, followed by green chutney and saunth chutney.
• Spoon in the prepared chaat filling, ensuring an even distribution.
• Top it with another layer of the chaat filling and garnish with curd, green chutney, saunth chutney, pomegranate seeds, nylon sev, and ginger juliennes.
• Your Homemade Katori Chaat is ready to be served, offering a blend of textures and flavors.

 

Enjoy the burst of flavors and nutritional goodness in every bite of this Homemade Katori Chaat!

 

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About the Recipe

 

Katori Chaat is a popular Indian street food snack that features crispy edible bowls filled with a variety of delicious ingredients. These edible bowls, known as "katoris," are made from dough and deep-fried until golden and crispy. They are then filled with a mixture of cooked potatoes, chickpeas, onions, and spices, topped with tangy tamarind chutney, spicy green chutney, yogurt, and garnished with fresh cilantro and sev (crunchy chickpea noodles). The result is a delightful explosion of flavors and textures that is sure to tantalize your taste buds.

 

 

Cooking Tips

 

1. Crispy Katoris: Ensure the dough for making the katoris is rolled out thinly to achieve crispy and light bowls.
2. Even Frying: Fry the katoris in hot oil over medium heat to ensure even cooking and crispiness.
3. Drain Excess Oil: Once fried, place the katoris on paper towels to drain excess oil and keep them crispy.
4. Customize Fillings: Feel free to customize the filling ingredients according to your preference, adding ingredients like boiled chickpeas, sprouts, or pomegranate seeds for extra flavor and nutrition.
5. Serve Fresh: Assemble and serve the katori chaat immediately after filling to maintain the crispiness of the katoris.

 

 

Pairing Guide

 

• Beverages: Pair Katori Chaat with a refreshing glass of sweet lassi or masala chai for a perfect combination of flavors.
• Side Salad: Serve the chaat alongside a simple cucumber and tomato salad with a squeeze of lemon juice for a refreshing accompaniment.

 

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Frequently Asked Questions about Katori Chaat

 

1. What are katoris made of in Katori Chaat?
   • Katoris are made from a dough consisting of all-purpose flour, salt, and water.
2. Can I bake the katoris instead of frying them?
   • Yes, you can bake the katoris in a preheated oven until they turn crispy and golden brown.
3. Is Katori Chaat vegan-friendly?
   • Katori Chaat can be made vegan-friendly by omitting yogurt or using dairy-free yogurt as a topping.
4. Can I make the katoris in advance?
   • Yes, you can prepare the katoris in advance and store them in an airtight container once cooled. Reheat them in the oven before serving to regain their crispiness.
5. What other toppings can I add to Katori Chaat?
   • You can experiment with various toppings such as chopped tomatoes, onions, grated cheese, or pomegranate seeds to enhance the flavor and texture of the chaat.
6. How long does the dough for katoris need to rest?
   • The dough for katoris should ideally rest for about 15-20 minutes to allow the gluten to relax, making it easier to roll out thinly.
7. Can I use store-bought katoris for making Katori Chaat?
   • While homemade katoris offer the best flavor and texture, you can use store-bought edible bowls as a convenient alternative.
8. How spicy is Katori Chaat?
   • The spiciness of Katori Chaat can be adjusted according to personal preference by controlling the amount of green chutney and red chili powder used.
9. Can I prepare the filling in advance?
   • Yes, you can prepare the filling ingredients in advance and store them in the refrigerator. Warm the filling slightly before assembling the chaat.
10. Is Katori Chaat gluten-free?
    • Katori Chaat is not inherently gluten-free as it contains all-purpose flour in the dough for making katoris. However, you can use gluten-free flour alternatives to make it gluten-free.

 

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