The Veggie Journal

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Baked Katori Chaat

The Veggie Journal

We all love chaat. Some love it extra sweet, some love it extra spicy. We all demand one more piece. Prepare this baked katori chaat at home and serve it the way you like best.

MAKES: 8 pieces

INGREDIENTS

For the Katori

  • 3/4 cup or 90g all purpose flour

  • 2 tbsp / 20g semolina

  • 1/4 tsp baking powder

  • 1/4 tsp salt

  • 2 tbsp hot oil

  • 25ml hot milk and 25 ml hot water mixed together

  • 2 tsp oil to grease the dough and to grease the muffin tray

For the filling

  • 1/2 cup boiled chickpeas

  • 2 medium potatoes boiled and chopped into small cubes

  • 1/4 cup finely chopped tomatoes

  • 1 or 2 green chili finely chopped

  • 1/4 cup finely chopped coriander

  • 1 cup thick yoghurt (beaten and mixed with a little salt and roasted cumin powder)

  • 1 tsp fresh lemon juice

  • 1/4 tsp lemon juice

  • 1/4 tsp salt

  • 1/4 tsp roasted cumin seed powder

  • 1 tsp chaat masala

  • 1/4 cup date and tamarind chutney

  • 1/4 coriander chutney

  • 1/4 cup fine sev

Method

  1. Sieve all purpose flour with semolina , salt and baking powder with a thick sieve.

  2. Add hot oil in the flour mixture and rub it to make little crumbs.

  3. Knead a medium dough with the help of the water and milk mixture.

  4. Knead the dough until smooth and smear 1 tsp oil on it and keep it covered for 30 minutes until you make the filling and assemble other ingredients.

  5. Grease a muffin tray with oil and preheat the oven to 180 degrees.

  6. Mix the chickpeas, potatoes, tomatoes, coriander, chili, cumin powder and lemon juice. Keep aside.

  7. Now knead the dough again and divide it into 2 portions. Roll one portion into a big tortilla.

  8. Cut out a round with the help of a big lid (make sure it is a similar size to the muffin tray moulds).

  9. Prick each round with a fork all over and fit it in the muffin tray making a cup shape. Repeat for all others.

  10. Bake the katori in the oven for 15-20 minutes at 180 degrees till light golden. Remove when baked and let it cool for 10 minutes.

  11. In each katori cup, put some yoghurt and then on top put a spoonful of the filling. Top it off with tamarind and coriander chutney. Sprinkle chaat masala and sev and serve the katori chaat.