Katori Chaat makes a quick snack to serve as appetiser or weekend menu when everyone is at home. The baked version is tasty and guilt-free.
What is Chaat ?
Chaat is a kind of savoury snack from the Indian sub-cintinent. The word Chaat is derived from the Hindi word “Chatna” which refers to licking ones fingers while eating. It is full of flavours, sweet, spicy, tangy and loved by most people.. Chaats are of many kind. Some of the popular ones are Bhel Puri, Sev Puri and Pani Puri. While I love making Ragda Patties, these are usual ones that we enjoy frequently. Cornflakes Bjhel, Pomegranate Chaat, Dahi Puri,
What is Katori?
Katori is a small utensil regularly used at home. The chaat is served in a small canopy and hence the name.
What goes into this chaat ?
The baked katori chaat recipe is an easy one to make. It is healthier than the fried version. Like all the other chaat recipes, tamarind chutney and green chutney are essential in preparing it. . Sev is used for topping. The filling can be made with potatoes and onion along with sprouted green gram or boiled chana. It is open-end where one can be creative enough to use as per their preferences.
For the canopy :
2 cups maida
a little salt
1/2 teaspoon baking powder
1/4 teaspoon cumin powder
1/4 cup oil
3/4 cup milk
For the filling:
2 boiled potato
2 tbsp boiled kala chana
sev for garnishing
To make the katori :
- In a wide bowl add maida, salt and baking powder. Mix it well. Put oil and mix it thoroughly. Now add milk in small quantity and mix to a smooth dough. Keep it covered.
- Grease the mould. I have used silicon moulds. Take a small ball of the dough, put it in the mould and press it along the sides. Repeat for the number of moulds that you have. Keep the remaining dough covered.
- Pre-heat the oven. Put the moulds to bake. I needed about ten minutes for a batch to bake in my oven.
- Once it is golden to the edges, demold and put the next back of canopy to bake.
- You can make these ahead and keep.
To assemble the katori chaat.
- Keep all the ingredients ready. Chop the onion nicely. Cut the tomato into small pieces, avoid using the seeds here.
- Peel and mash the potato. Add a little salt to it.
- Take a small quantity of green chutney and tamarind chutney, dilute them if needed.
- Arrange the canopies in a plate. The filling can be put in any order. Here is how I do it: Put a little bit of potato mixture, followed by boiled chana and onion. Now put a little green chutney and sweet chutney. Put one or two pieces of tomato and top with sev. The quantity of chutney that you put into each canopy will depend on the size of the canopy and the spiciness that you need.
- Serve immediately.
Take a tip:
- You can make it a no onion garlic recipe. Avoid using them.
- You can use black or white chana for the filling. I used black chana.
- Sprouts may be used.
- Using boiled potato in small quantity gives a good taste.
- A little bit of curd may be added for the topping. I have not put it here as my children preferred without it.
- Sweet chutney can be prepared in two ways, one with the dates and the other without it. The above one is without dates. The dates chutney recipe is put along with bhel puri recipe. You can use either of them.
If you ever recreate this recipe, take a picture and share it on Instagram by tagging @foodiejayashree or on Facebook by tagging @evergreendishes. I will be glad to see your creation. Have you check out my e-books ?
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