Take maida in a bowl.
Add salt and hot oil.
Crumble the flour with the help of fingers.
Using warm water, knead to a semi-soft dough.
Cover with a moist cloth and let it rest for 30 minutes.
Grease a few cupcake molds.
Remove a small ball of dough and roll it to 3 inches diameter circle.
Keep the rolled rotis on the thinner side, much like chapatis.
Prick all over with a fork.
Lift and place it in a greased mold.
Remove any extra dough from the top corners.
Ready all the molds similarly.
Cover any leftover dough with a moist cloth to use in the next batch.
Either deep fry these katoris in oil or place them in a preheated oven to bake for about 20 minutes at 180 degrees.
Bake till the katoris turn light golden brown.
Remove when done and lightly brush them all with some oil.
Keep on a wire rack to cool.
Use the remaining dough similarly to prepare more katoris.
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.
Sprinkle little black salt on top.
Garnish with the chana dal, nylon sev, and coriander leaves.
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.