Katori Chaat Recipe | How to make Katori Chaat

Katori Chaat Recipe
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Katori Chaat

Katori Chaat is a delicious chaat item, much like sev puri in taste. The major difference being that these are shaped like katoris that makes it easier to stuff and serve them. On top of that, they look very appealing.
Course Snacks
Cuisine Indian
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 14 medium sized Katoris
Calories 74 kcal
Author Anju Bhagnari

Ingredients

For the Katoris

  • 100 grams Maida or
  • 50+50 grams Maida+Whole Wheat Flour
  • 20 grams Oil (hot)
  • Warm Water (as needed)
  • Salt to taste

For the Stuffing

  • 2 medium-sized Potatoes (boiled and coarsely crushed, seasoned with little black salt)
  • 1 small Onion (finely chopped)
  • 1 small Tomato (finely chopped with seeds and pulp removed)
  • 80 grams Curd (whisked smooth and sweetened mildly)
  • 40 grams Mint Chutney
  • 40 grams Imli Chutney
  • 15 grams Masala Chana Dal
  • 20 grams Nylon Sev
  • Black Salt to taste
  • 1 tablespoon Fresh Coriander Leaves (finely chopped)

Instructions

  1. Take maida in a bowl.

  2. Add salt and hot oil.

  3. Crumble the flour with the help of fingers.

  4. Using warm water, knead to a semi-soft dough.

  5. Cover with a moist cloth and let it rest for 30 minutes.

    Dough for Katori Chaat
  6. Grease a few cupcake molds.

  7. Remove a small ball of dough and roll it to 3 inches diameter circle.

  8. Keep the rolled rotis on the thinner side, much like chapatis.

  9. Prick all over with a fork.

  10. Lift and place it in a greased mold.

  11. Press it so that it takes the shape of the mold.
    Katori preparation for Katori Chaat
  12. Remove any extra dough from the top corners.

  13. Ready all the molds similarly.

  14. Cover any leftover dough with a moist cloth to use in the next batch.

  15. Either deep fry these katoris in oil or place them in a preheated oven to bake for about 20 minutes at 180 degrees.

  16. Bake till the katoris turn light golden brown.

  17. Remove when done and lightly brush them all with some oil.

  18. Keep on a wire rack to cool.

    Baking katoris for Katori Chaat
  19. Use the remaining dough similarly to prepare more katoris.

  20. To serve, place a few katoris in individual serving plates.
  21. Add the rest of ingredients in each katori in any order; green chutney, imli chutney, onions, tomatoes, potatoes, curd, a little bit of both chutneys again on the top.

    Katori Chaat Ingredients
  22. Sprinkle little black salt on top.

  23. Garnish with the chana dal, nylon sev, and coriander leaves.

  24. Serve immediately.

    How to make Katori Chaat

Recipe Notes

The baked katoris can be readied and kept for some time as they do not turn soggy too much. Whereas, if the katoris are deep-fried, they turn soggy soon after adding all the stuffings and toppings and need to be readied and served immediately. Additional stuffings include sprouted moong and/or boiled chickpeas, depending on the region.

Nutrition Facts
Katori Chaat
Amount Per Serving
Calories 74 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 66mg 3%
Potassium 76mg 2%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 2g
Protein 2g 4%
Vitamin A 1.5%
Vitamin C 1.2%
Calcium 1.8%
Iron 3.4%
* Percent Daily Values are based on a 2000 calorie diet.
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