Tuesday 3 March 2015

Katori Chaat

Our next in Holi special is Katori Chaat. I love chaat in any form but I especially love this one because you can eat the katori it is served in J So enjoy this heavenly chaat this Holi!


2 cup all purpose flour
1/2 teaspoon ajwain
1/2 teaspoon black jeera
1 tea spoon salt
1 cup refined oil
1/2 small bowl roasted peanut powder
1/2 small bowl boiled corn seeds
1/2 small bowl pomegranate seeds
2 tablespoon coriander chutney
2 tablespoon tamarind chutney
2 tablespoon curd
1 tablespoon butter

Preparation of Katori for Chaat            
1.       To make the katori, combine the maida, ajwain, butter and salt and make a stiff dough using a little water. Knead it well

.       Make small balls and flatten it to the shape of a circle

3.       Take a small steel bowl and grease it with oil on the outer side
4.       Press the circular dough on the exterior of the bowl to shape it like a katori
5.       Heat oil in to pan put your katori in it very slowly

6.       Deep fry the katori and repeat the same process for rest of the dough


7.       Now keep them aside to cool down

Preparation of Filling
1.       Take a mid-size bowl and add corn seeds, roasted peanut, pomegranate, salt, tamarind chutney, coriander chutney and curd and mix it properly

2.       Fill this filling material in to the katori and garnish as your like (could be onions, green chilies, etc)
3.       Now your Katori Chaat is ready to serve. You can also keep this Katori Chaat in fridge and serve it cold

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