'Katori' or 'tokri' refers to a bowl or Canapé that are filled with boiled chickpeas, potatoes , sprouts, beaten curd and chutneys and 'chaat' is the term used for savory Indian street snacks. I made fried bowls, you can also bake them to make more heathier version of Katori Chaat. I have shared some more Chaat Recipes like Palak Patta Chaat Recipe, Dahi Phulki Chaat Recipe, Dahi Papdi Chaat Recipe, Banarasi Tomato Chaat Recipe, Raj Kachori, Shakarkandi ki Chaat and more.
Finally, I would like you to visit more related categories like Snacks Recipes Collection, Dessert Recipes Collection and Beverage Recipes Collection.
Instructions for how to make Katori Chaat at home:
- Firstly, take 1 cup all-purpose flour and 1/3 tsp salt in a large mixing bowl.
- Then add 1/4 tsp carom seeds/ Ajwain and add 2 tbsp oil to it. Crumble and mix well making sure to form a moist flour.
- Then gradually add 1/4 cup water or as required to knead a stiff dough.
- Cover and rest the dough for 15 minutes.
- After 15 minutes, knead the dough again for 1-2 minutes and take a small amla-sized dough and make a smooth ball.
- Roll it slightly thick and prick the flattened dough with fork to avoid from puffing up while frying.
- Place a small katori or glass and wrap the dough. Trim off the excessive dough if any, making sure the base of katori has covered well with the dough.
- Place the steel glass or katori in hot oil and deep fry. Splash oil till the katori separates from the dough.
- Now fry the katori dough, till it turns golden and crisp. Likewise prepare all katoris.
- Drain the prepared katori once it has fried and stopped the slotted spoon on the corner of the wok so that extra oil moves back in it. Crispy Katori is ready for Katori chaat.
- For stuffing, take 1/2 cup sprouted moong dal, 2 boiled potatoes (diced), 1/2 finely chopped onion, 1 finely chopped tomato (make sure to remove the seeds of tomato), 1/4 cup boiled black chana and 2 tbsp finely chopped fresh green coriander in a mixing bowl.
- Then add 1/2 tsp chaat masala, 2 tsp green chutney, 2 tsp tamarind chutney and 2 tsp beaten curd to it.
- Next squeeze half lime to it. Mix all the ingredients really well and the stuffing for Katori chaat is ready.
- For assembling Katori chaat, set prepared katoris in a serving plate. Then add 2-3 tablespoons of stuffing in each katori.
- Add 1 tsp beaten curd, 1 tsp green chutney and 1 tsp tamarind chutney to it. Then sprinkle some chaat masala, red chili powder and roasted cumin powder over it.
- Garnish with sev, masala boondi, pomegranate seeds and fresh coriander leaves. Lip-smacking Katori Chaat is ready to serve. Enjoy it immediately.
1. Firstly, take 1 cup all-purpose flour and 1/3 tsp salt in a large mixing bowl.
2. Then add 1/4 tsp carom seeds/ Ajwain and add 2 tbsp oil to it. Crumble and mix well making sure to form a moist flour. Make sure the flour binds together as shown in the photo.
3. Then gradually add 1/4 cup water or as required to knead a stiff dough.
4. Cover and rest the dough for 15 minutes.
5. After 15 minutes, knead the dough again for 1-2 minutes and take a small amla-sized dough and make a smooth ball.
6. Roll it slightly thick and prick the flattened dough with fork to avoid from puffing up while frying.
7. Place a small katori or glass and wrap the dough. Trim off the excessive dough if any, making sure the base of katori has covered well with the dough.
8. Place the steel glass or katori in hot oil and deep fry. Splash oil till the katori separates from the dough.
9. Now fry the katori dough, till it turns golden and crisp. Likewise prepare all katoris.
10. Drain the prepared katori once it has fried and stopped the slotted spoon on the corner of the wok so that extra oil moves back in it. Crispy Katori is ready for Katori chaat.
11. For stuffing, take 1/2 cup sprouted moong dal, 2 boiled potatoes (diced), 1/2 finely chopped onion, 1 finely chopped tomato (make sure to remove the seeds of tomato), 1/4 cup boiled black chana and 2 tbsp finely chopped fresh green coriander in a mixing bowl.
12. Then add 1/2 tsp chaat masala, 2 tsp green chutney, 2 tsp tamarind chutney and 2 tsp beaten curd to it.
13. Next squeeze half lime to it. Mix all the ingredients really well and the stuffing for Katori chaat is ready.
14. For assembling Katori chaat, set prepared katoris in a serving plate.
15. Then add 2-3 tablespoons of stuffing in each katori.
16. Add 1 tsp beaten curd, 1 tsp green chutney and1 tsp tamarind chutney to it. Then sprinkle some chaat masala, red chili powder and roasted cumin powder over it.
17. Garnish with sev, masala boondi, pomegranate seeds and fresh coriander leaves. Lip-smacking Katori Chaat is ready to serve. Enjoy it immediately.
Tips:
- You can prepare katori before in hand and store in an airtight container, while prepare chaat just before serving.
- Use the shape of katori of your choice to make small or large katori chaat.
- Fry the katori on low to medium flame to turn crisp and golden.
- Adding sprouts and boiled black-chickpeas makes chaat more healthy and nutritious.
- You can also add sweet corn, boiled Kabuli chana, boiled black beans, kidney beans etc.
- Katori Chaat or Tokri Chaat tastes great when served immediately, else Katori becomes soggy.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, take 1 cup all-purpose flour and 1/3 tsp salt in a large mixing bowl.
2. Then add 1/4 tsp carom seeds/ Ajwain and add 2 tbsp oil to it. Crumble and mix well making sure to form a moist flour. Make sure the flour binds together as shown in the photo.
3. Then gradually add 1/4 cup water or as required to knead a stiff dough.
4. Cover and rest the dough for 15 minutes.
5. After 15 minutes, knead the dough again for 1-2 minutes and take a small amla-sized dough and make a smooth ball.
6. Roll it slightly thick and prick the flattened dough with fork to avoid from puffing up while frying.
7. Place a small katori or glass and wrap the dough. Trim off the excessive dough if any, making sure the base of katori has covered well with the dough.
8. Place the steel glass or katori in hot oil and deep fry. Splash oil till the katori separates from the dough.
9. Now fry the katori dough, till it turns golden and crisp. Likewise prepare all katoris.
10. Drain the prepared katori once it has fried and stopped the slotted spoon on the corner of the wok so that extra oil moves back in it. Crispy Katori is ready for Katori chaat.
11. For stuffing, take 1/2 cup sprouted moong dal, 2 boiled potatoes (diced), 1/2 finely chopped onion, 1 finely chopped tomato (make sure to remove the seeds of tomato), 1/4 cup boiled black chana and 2 tbsp finely chopped fresh green coriander in a mixing bowl.
12. Then add 1/2 tsp chaat masala, 2 tsp green chutney, 2 tsp tamarind chutney and 2 tsp beaten curd to it.
13. Next squeeze half lime to it. Mix all the ingredients really well and the stuffing for Katori chaat is ready.
14. For assembling Katori chaat, set prepared katoris in a serving plate.
15. Then add 2-3 tablespoons of stuffing in each katori.
16. Add 1 tsp beaten curd, 1 tsp green chutney and1 tsp tamarind chutney to it. Then sprinkle some chaat masala, red chili powder and roasted cumin powder over it.
17. Garnish with sev, masala boondi, pomegranate seeds and fresh coriander leaves. Lip-smacking Katori Chaat is ready to serve. Enjoy it immediately.
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