Katori chaat is the fusion of both Katori and chaat. To make this recipe, first, make the Katori and then fill with stuffing like chickpea, boiled potatoes, yogurt, onions, tomato, green chutney, tamarind chutney and save. This might be a lengthy process for the first-timers, so you can make the stuffing a day before like boiling chana and making chutneys. Or else these chutneys are easily available in the market. This is a popular north Indian recipe, which you can have for an evening snack with some tea. This is also known as the Tokri chat, which means a bowl or basket filled with chat. Make everything ready and make this Katori chat before serving.
How to make a Katori Chaat :
For this Katori chat, first, make Katori and the stuffing. To make the kachori, knead the dough with the all-purpose flour, salt, ajwain, and water. Then make kachori by using a bowl and deep fry it in the oil and keep it separately. Now make the stuffing with green chilis, onions, coriander leaves, spring onions, tomatoes, and boiled peas. Now to make Katori chaat, first fill the Katori with chickpea stuffing and then add boiled potatoes, chopped onions, chopped tomatoes, green chutney, tamarind chutney, yogurt, chopped coriander, and spring onion.
Know more about ingredients:
Katori: This is the main ingredient for making the Katori chat. You can dep fry it or else you can bake it also. There are different ways to make Katori. In this Katori chaat, I made the Katori with all-purpose flour. or else you can make with potatoes also. Be patient while making Katori or frying Katori, because this is a time taking process. They can stay fresh for 3 to 5 days easily. Make and store the Katori prior, so that this process will be easy for you.
Boiled chickpeas and potatoes: These are the main stuffing of this recipe. You also can boil the potatoes and chickpeas a day before so that this process will be quick for you. Chickpeas are a good source of vitamins, minerals, and fiber. In addition to that, they help with digestion also. potatoes have a significant source of fiber and it helps to reduce the risk of heart disease.
Chutneys: Chutneys like green chutney and tamarind chutney used in this recipe. Green chutney is made with coriander leaves, mint leaves, cumin, green chilis, ginger, lemon juice, and salt. This can be stored for 1 week. Tamarind chutney is made with tamarind, ginger, cumin powder, red chili powder, fennel powder, Hing, salt, raisins, and jaggery.
Katori Chaat Recipe
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
- 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.
Watch the Katori Chaat Recipe Video:
Similar Recipes like Katori Chaat:
Pani puri: This is also known as golgappa. In this Pani puri, dep fried pooris are served with tangy water, boiled chickpeas, boiled potatoes, and chopped onions. This is the popular street food in India. To make Pani for the Pani puri, blend the coriander leaves, mint leaves, ginger, green chilis with tamarind, jaggery, cumin powder, chat masala, and salt. Add water to this according to your required consistency. Now make a hole in the Pani puri and fill the boiled chickpeas, boiled potatoes, chopped onions and fill it with water and serve immediately.
Kachori: This is also a deep-fried snack, there are different types of kachoris and even you can make kachori chat as well. For making kachori, first, knead the dough with maida / all-purpose flour, salt, ghee, and water. Rest the dough for 20 to 30 mins. For the stuffing first, soak the moong dal and grind the moong dal without water. Now heat the oil in the pan and add turmeric powder, chili powder, cumin powder, coriander powder, and aam chur powder and fry them. Add moong dal mixture at last and stir well. lat the mixture cool down and make balls with this mixture.
Make small balls with the dough and roll them and keep the moong dal stuffing inside and close the edges. Now roll these again and deep fry them in a low flame.