Katori Chart Recipe

Katori Chart Recipe

van life cooking muhibullah916916 0

Ingredients for 5 Persons

For Katoris (Crispy Bowls)

  • 2 cups all-purpose flour (maida)
  • 2 tablespoons semolina (sooji, for crispiness)
  • 2 tablespoons oil or melted ghee
  • ½ teaspoon salt
  • Water (for kneading the dough)
  • Oil (for frying)

For Filling

  • 2 medium-sized boiled potatoes (diced)
  • 1 cup boiled chickpeas (protein-rich and hearty)
  • 1 cup yogurt (whisked with a pinch of sugar for smoothness)
  • 2 tablespoons green chutney (mint-coriander chutney)
  • 2 tablespoons tamarind chutney (for sweetness and tanginess)
  • 1 teaspoon chaat masala
  • ½ teaspoon red chili powder
  • ½ teaspoon roasted cumin powder
  • Salt (to taste)

For Garnish

  • ½ cup sev (crispy gram flour noodles)
  • 2 tablespoons chopped coriander leaves
  • 2 tablespoons pomegranate seeds (optional, for a burst of freshness and color)

Instructions

Step 1: Prepare the Dough for Katoris

  1. In a mixing bowl, combine all-purpose flour, semolina, salt, and oil. Mix well until the mixture resembles breadcrumbs.
  2. Gradually add water and knead into a firm dough. Cover with a damp cloth and let it rest for 20 minutes.
    Why? Resting allows the gluten to relax, making the dough easier to roll and fry.

Step 2: Shape and Fry the Katoris

  1. Divide the dough into small balls (roughly the size of a lime).
  2. Roll out each ball into a thin circle. Place the circle over a small metal bowl (or katori) to give it shape. Prick with a fork to prevent puffing.
  3. Heat oil in a deep pan. Carefully lower the katori with the dough into the oil. Fry until golden and crisp. Remove and let cool.
    Alternative: Bake the katoris in a preheated oven at 180°C (350°F) for 12-15 minutes for a healthier option.

Step 3: Prepare the Filling

  1. Boil the potatoes and chickpeas until tender. Dice the potatoes into small cubes.
  2. In a bowl, mix the potatoes, chickpeas, chaat masala, red chili powder, cumin powder, and salt. Toss well.

Step 4: Assemble the Katori Chaat

  1. Place the fried or baked katoris on a serving plate.
  2. Add a spoonful of the potato-chickpea mixture into each katori.
  3. Top with a dollop of yogurt, a drizzle of green chutney, and tamarind chutney.
  4. Sprinkle sev generously on top for crunch.
  5. Garnish with coriander leaves and pomegranate seeds.

Serving Suggestions

Serve the Katori Chaat immediately to ensure the katoris remain crispy.

Nutritional and Health Notes

  1. Chickpeas: Rich in protein and fiber, they help keep you full for longer.
  2. Yogurt: A good source of probiotics that aid digestion.
  3. Tamarind: Adds antioxidants and aids in digestion.
  4. Baking Option: Opting to bake the katoris reduces the oil content, making the dish healthier.

Quick Tamarind Chutney Recipe

Ingredients

  • ½ cup tamarind pulp
  • ½ cup jaggery or sugar (adjust to taste)
  • 1 teaspoon roasted cumin powder
  • ½ teaspoon red chili powder
  • ¼ teaspoon salt
  • 1 cup water

Instructions

  1. In a saucepan, mix tamarind pulp and water. Heat on medium flame.
  2. Add jaggery (or sugar) and stir until it dissolves.
  3. Add roasted cumin powder, red chili powder, and salt. Mix well.
  4. Simmer for 5-7 minutes until the chutney thickens slightly.
  5. Let it cool and store it in an airtight container.

Tip: Tamarind chutney can be stored in the fridge for up to a month. It’s versatile and used in various chaats and snacks.

Updated Assembly with Tamarind

When assembling the Katori Chaat, drizzle about 1 teaspoon of tamarind chutney in each katori along with the green chutney and yogurt. This enhances the flavor profile, balancing the sweetness, tanginess, and spiciness beautifully.