Katori Chaat Recipe
Servings 2
Ingredients
Ingredients for Katori
- 1 cup maida
- 1 tsp salt
- 1 tsp Ajwain
- oil ( for deep fey)
- water As needed
Ingredients for Ragda
- 1 tbsp Green chilis
- 1/4 cup finely chopped onions
- 1 tbsp chopped coriander leaves
- 1 tbsp chopped spring onions
- 1/4 cup chopped tomatoes
- 1 cup boiled chickpeas
- 2 tsp salt adjust
- 1 tsp turmeric powder
- 1 tbsp cumin and coriander powder
- 1 tbsp chili powder adjust
- 1 tbsp green chutney
- 1 tbsp chat masala
- water as needed
Ingredients for making the Katori chat
- 1/2 Boiled potato
- 4 tbap chopped onions
- 2 tbsp Chopped tomatoes
- 4 tbsp green chutney
- 4 tbsp Tamarind chutney
- 4 tbsp yogurt
- 2 tbsp chopped coriander
- 1 tbsp chopped spring onion
- 3 tbsp save
Instructions
Pre preparation:
- First, take a mixing bowl and add maida, salt, ajwain and mix well. Now add water slowly and knead a soft dough. Rest the dough for 20 to 30 mins.
- Soak the chickpeas for 8 hr or over knight and cook them in the pressure with some salt. Make sure that the chickpeas are properly cooked. They should be soft and tender.
- Boil the potatoes and peel them and chop them into small pieces and keep them separately in a bowl.
- Chop the onions, tomatoes, green chilis, coriander leaves and keep them in separate bowls.
Pre preparation of the Katori:
- First, spill some flour on the rolling area and roll the dough into round shape like a chapati. Then take a bowl and stick the chapati to the bowl without any gaps and remove the excess dough.
- Make sure that it properly stuck to the bowl. Now heat some oil in the pan for deep frying.
- When the oil is hot enough drop the bowl in the oil, the dough side should come down. Fry this in the low flame, so that it can cook properly.
- Don't rush, be patient while frying the Katori because it takes time. When it is fried properly the Katori leaves the bowl by itself.
- Now take the Katori from the oil, into a paper tissue. So that it can absorb the excess oil. And let it cool down. Meanwhile, prepare the ragda for the chaat.
Preparation of the Ragda:
- Heat the oil in the pan and add green chilis to the pan. Fry them until the raw flavor is gone.
- Now add the chopped onions to the pan and fry them slightly. Then add the chopped coriander leaves, spring leaves, and finally chopped tomatoes.
- Saute them until they become soft. Then add the boiled chickpeas to the pan and mix along with the tomatoes.
- Then add the salt and give it a stir and then add the turmeric powder, cumin-coriander powder, chili powder, green chutney and mix well.
- So that the spices can mix along with the chickpeas and add water. Cook until the ragda is cooked well.
- Once the Ragda is cooked well add chat masala and give it a good stir. Mash the chickpeas a little bit so that the ragda can be thick and more delicious.
Preparation of Katori chaat:
- Take the Katori first and add the ragda to the half of the Katori and then add the boiled potatoes on the top of the ragda.
- Then add the chopped onions and tomatoes, green chutney and tamarind chutney. After that add the yogurt.
- Then add the ragda on the top of the yogurt and add green chutney and tamarind chutney again.
- Then add the chopped coriander leaves, spring onions and add save on the top. Adjust this stuffing according to your taste.
- Serve immediately.