Katori Chaat is a delightful Indian street food snack that features a crispy edible bowl filled with a variety of savory and tangy ingredients. The “katori” refers to the bowl itself, which is typically made from fried or baked dough, creating a crunchy and edible vessel for the delicious fillings. The fillings often include boiled potatoes, chickpeas, yogurt, tangy tamarind chutney, mint chutney, chopped onions, tomatoes, and a sprinkle of chaat masala and crunchy sev (thin chickpea flour noodles). The combination of textures and flavors makes Katori Chaat a favorite among street food enthusiasts, offering a delightful burst of taste with every bite.
Here’s a recipe for making Katori Chaat at home. This recipe will guide you through making the crispy edible bowls (katoris) as well as assembling the delicious fillings.
Ingredients:
For Katori (Edible Bowls):
- 1 cup all-purpose flour (maida)
- 1/4 cup semolina (sooji)
- 1/4 teaspoon salt
- Water (as needed)
- Oil for frying
For Filling:
- 1 cup boiled chickpeas (chana)
- 1 large potato, boiled and diced
- 1/2 cup plain yogurt (curd)
- 2 tablespoons tamarind chutney
- 2 tablespoons mint chutney
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 1 green chili, finely chopped (optional)
- Chaat masala to taste
- Red chili powder to taste
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
- Sev (thin chickpea flour noodles) for garnish
Instructions:
Making Katoris (Edible Bowls):
- Prepare the Dough:
- In a mixing bowl, combine all-purpose flour, semolina, and salt.
- Gradually add water and knead the mixture into a smooth dough. It should be firm but pliable.
- Shape the Katoris:
- Divide the dough into small balls.
- Roll out each ball into a thin circle, similar to a puri.
- Take a small bowl or a katori as a mold. Place the rolled dough over it and gently press to shape it into a bowl. Trim off any excess dough.
- Fry the Katoris:
- Heat oil in a pan for frying.
- Once the oil is hot, carefully slide in the shaped dough bowl.
- Fry until golden brown and crisp. Remove from oil and drain excess oil on paper towels. Repeat the process for remaining dough balls.
Assembling Katori Chaat:
- Prepare Fillings:
- In a bowl, mix boiled chickpeas, diced potatoes, chopped onions, tomatoes, and green chili (if using).
- Season with chaat masala, red chili powder, and salt. Adjust seasoning according to taste.
- Assemble:
- Place a spoonful of the chickpea-potato mixture into each fried katori.
- Top with a dollop of yogurt, followed by tamarind chutney and mint chutney.
- Garnish with chopped coriander leaves and sev.
- Serve:
- Serve the Katori Chaat immediately, allowing the flavors to meld together. Enjoy the crispy, tangy, and savory goodness!
Tips:
- You can customize the fillings according to your preference. Feel free to add boiled moong beans, grated carrots, or even pomegranate seeds for added texture and flavor.
- Adjust the amount of chutneys and spices according to your taste preferences.
- Make sure the katoris are fully cooled before assembling to prevent the fillings from becoming soggy.
