Katori Chaat is one of the most delicious chaat that I have ever eaten. Crispy shells filled with all sorts of goodies, sweet, tangy and spicy – all in one bowl. I have started this tradition of making chaat for dinner every Friday. It makes me feel happy to start the weekend so want to have something different from the routine. So far, it has been very successful and we all look forward to Friday evening dinner. This Friday I made Katori Chaat from scratch. I had already posted a quick short cut version of this recipe here as Mini Katori Chaat. This is the original version that my dearest dear Mom used to make. I am sure everyone makes it different, this is our family version. Enjoy.
1. 1 Cup Atta
3. 1/2 tsp salt
4. 1/2 tsp Ajwain seeds
5. Boiled Aloo
6. 1 medium onion chopped
7. 1 medium tomato chopped
8. lemon or lime juice as per taste
9. Meethi Chutney (see recipe here under NOTE)
10. Dhania Chutney (see recipe here)
11. Dahi, beaten and smoothed
12. Chaat masala powder
13. Black Channa soaked overnight and cooked
14. Sev or Bhujia for garnish
15. 1 Small bunch fresh cilantro
16. Red Chili powder as per taste
17. Salt as per taste
18. Oil for frying
It looks like a lot of ingredients, but most of it is store bought. Add water to atta, salt, ajwain and knead into a dough much like for making roti, pizza etc. Cover it and kee it aside. Cut all the vegetables into small pieces. Add salt, chaat masala, lime/lemon juice, chili powder to aloo and also channa and keep aside. Take a small portion of the atta and roll it into a small roti. Take 2 katori’s. Drizzle little oil on the bottom side of it and stick this rolled atta and cover the bottom completely ensuring no where the atta is too thick (see picture).
Using a fork prick holes all over so that it does not fluff. Heat oil in a kadai and place this katori. The atta will start to separate from the katori. Using a spatula, hold the katori and using a spoon or knife slowly try to release the atta from the katori. The katori from atta has formed shape now. Turn this katori to fry on all sides and crisp. While this is cooking, keep the other katori with atta stuck to it’s bottom ready. Alternate with both of them. The reason we need two katori’s to alternate is because when you place the katori in oil to fry, it becomes hot after we remove it from oil, so it will be hard to handle. So we use the other katori while the first one cools down.
Once all the katori’s are ready, place a spoonful of aloo, channa, onions, tomato inside the katori. Drizzle with dahi, meethi chutney, dhania chutney, cilantro and sev. Time to dig in!
Mouth watering Katori Chaat