Katori Chaat

I had this chaat long back when I was in college at my neighbour's place. This neighbour/friend of mine was a Marwari from Mathura and her parents used to own a halwai shop. She was very well versed with all types of sweets and chaats & namkeens ( savouries ). I used to love visiting her almost everyday for I got to learn so many things from her.
Katori Chaat as the name implies, is a chat served in edible katoris ( bowls ) which is made from maida and deep fried. I came across this chaat in Tarla Dalal's site and the katoris were baked which were less time consuming and less on calories too. I did some modifications to the recipe and here is the Katori Chaat which can be made a few days in advance and only the assembly to be done on the tea table !!!

For the katoris :

1 cup maida

2 tbsp. butter

1/2 tsp. ajwain

salt to taste

water to knead the dough

Take maida, butter, ajwain and salt and mix with your fingertips properly until the butter is dispersed into the flour properly. Add little cold water at a time and knead into a soft pliable dough. Keep covered for 10 minutes.

Roll out the dough into a big chapati and cut out circles from a katori or a cookie cutter. Prick with fork at intervals over the circles. Place the circles over an inverted muffin mould and press gently over them so that the dought takes the shape of the bowl. Arrange all the circles over the moulds and bake in a pre heated oven at 400 degrees Farenheit for about 8 - 10 mins.


rolled out circles over muffin moulds


Cool these katori shaped biscuits and store in an airtight container.
The alternate or the original method of making the katoris is to deep fry them. Take the same dough and roll out into small circles and press the chapati over a steel katori or a small bowl so that they cover the back of the bowl. Leave the steel bowl into the hot oil and let it fry till golden brown. The fried dough will come out of the katori once it is fried. Remove and let cool completely before storing.


baked katoris

For the filling :

1 cup Boiled kabuli channa or boiled sprouted moong

1 boiled potatoes cut into cubes

1 tsp. channa masala
1/2 tsp. hing / asafoetida
1/2 tsp. amchur powder

Heat about a tsp. or more of oil, add jeera, hing and channa masala and amchur powder to the oil and add the kabuli channa / sprouted moong and potatoes and saute for a while till the masala coats it. Allow to cool.

To Serve :

Tamrind chutney

Green chutney

Onion chopped finely

Coriander leaves chopped finely

chaat masala

Nylon sev

To assemble the katori, put little mixture of channa and potato into the katori, put tamrind chutney, green chutney, chat masala, chopped onion, coriander leaves and at last sprinkle some nylon sev generously and serve immediately.


Ready to assemble katori chaat

I made tamarind chutney with tamarind paste which I found very easy to make and according to me no difference in the taste between the chutneys made with tamarind pulp and tamarind paste. Here is the method for tamarind chutney with paste :

Tamarind Chutney :

10 - 15 dates
1/4 cup black raisins
2 tsp. tamrind paste
a pinch of salt
1/2 tsp. red chilli powder ( optional )
a pinch of hing

Add 1 1/2 cups of water to the dates and raisins and boil for about 8 - 10 mins. Cool and puree in a blender along with the other ingredients. You can adjust the taste by adding more tamrind paste if you want it tangy . I personally felt that the sweetness of the dates and raisins were enough for the chutney, but if you feel that you want more sweet then add sugar or jaggery and mix well.

Green chutney :

1 onion
1 bunch coriander leaves
4 green chillies ( add or minus according to heat preferred )
1/2 tsp. jeera
salt to taste
1 tsp. of lemon juice ( to retain the green colour )

Blend all the ingredients for green chutney into a smooth paste adding little water according to the consistency you prefer.

Krishnaarpanam