Recipe: How to make Katori Chaat

Rediff reader Priyanka Arun sent us this recipe of Katori Chaat.

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Here's the recipe for Katori Chaat:

Ingredients

For the katoris

1/2 cup maida
1/4 cup butter, softened
1/4 tsp salt

For the filling

1 cup mixed sprouts (boiled)
1/2 tsp cumin seeds
a pinch of asafoetida
2 tsp chilli powder
2 tsp coriander and cumin seeds powder
1/4 tsp turmeric powder
1 tsp dried mango powder
1 tsp chole masala
2 tbsp oil
Salt to taste

For serving and garnish

1 cup beaten curd
1 cup dates and tamarind chutney
Green chutney
Sev
Chaat masala

Method

To make the katori, combine the flour, butter and salt and make a stiff dough using a little water. Knead very well.
Make small balls and flatten it to the shape of a circle.
Take a small steel bowl and grease it with oil on the outer side.
Press the circular dough on the exterior of the bowl to shape it like a katori.
Repeat with the rest of the dough.
Prick them with a fork.
Bake them in an oven at 230°C (450°F) for 10 to 15 minutes.
Cool the katoris and keep aside.
To prepare the filling, heat oil in a pan and add cumin seeds.
When they crackle, add asafoetida.
Add sprouts, chilli powder, coriander-cumin seed powder, turmeric powder, amchur powder, chole masala, salt and 2 tbsp of water.
Cook on a slow flame for 4 to 5 minutes and keep aside.
Take one tbsp of this filling and place it in the katori, one by one.
Garnish with sev and chaat masala.
Serve with curd, dates and tamarind chutney and green chutney.

Photo Courtesy: Priyanka Arun

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