Healthy Katori Chaat
I have a strong fondness for ‘Chaat’. I remember my childhood days, during summer vacation trips to my Grandma’s abode, how me and my cousins used to hog on the street chaats. Indian chaats are just awesome! I bring to you one of the many chaat dishes that we get from the street chaat stalls, ‘Katori Chaat’. Katori is the small bowl. These bowls are usually prepared in a variety of ways, using either all-purpose flour or potatoes. These are typically deep-fried, however, I bring to you a non-fried version with added nutrition values, for you all to enjoy without any guilt :).
So, for making the Katoris I have used mixed lentils, yes you heard it right, mixed lentils that are steamed cooked! Check out the detailed recipe below and I hope you will enjoy reading it and replicating it!
Healthy Katori Chaat
I have a strong fondness for ‘Chaat’. I remember my childhood days, during summer vacation trips to my Grandma’s abode, how me and my cousins used to hog on the street chaats. Indian chaats are just awesome! I bring to you one of the many chaat dishes that we get from the street chaat stalls, ‘Katori Chaat’. Katori is the small bowl. These bowls are usually prepared in a variety of ways, using either all-purpose flour or potatoes. These are typically deep-fried, however, I bring to you a non-fried version with added nutrition values, for you all to enjoy without any guilt :).
So, for making the Katoris I have used mixed lentils, yes you heard it right, mixed lentils that are steamed cooked! Check out the detailed recipe below and I hope you will enjoy reading it and replicating it!
Open in Cookpad AppSteps
- 1
Plus soaked chana daal and masoor daal with 3 chillies, hing and ginger until it is in a paste form.
- 2
Add 1 tbsp of flour to the daal paste, so that it becomes tight.
- 3
Preheat the pressure cooker for 10 minutes.
- 4
Till the time the cooker is preheating, prepare the katoris. For that, take a small bowl, grease it with little oil and dust flour on top of it. Now take a small amount of daal mixture and spread it all over the bowl so that it takes the desired shape.
- 5
Similarly, prepare all the other katoris.
- 6
Now place the katoris carefully inside the preheated pressure cooker upside down. Do not put the whistle.
- 7
Put the cooker lid and let the katoris cook at low heat for 30 minutes. After 30 minutes turn off the flame and let the katoris cook for another 15 minutes under its own heat.
- 8
Let the katoris cool down and with a help of knife carefully un-mould the katoris from the bowl.
- 9
Now let's make the filling, take the boiled corn in a bowl, to that add chopped tomatoes, chopped green chilies chaat masala and coriander leaves. You can also add onion, here I have skipped it.
- 10
Beat the yogurt and add 1 tsp yogurt to every katori.
- 11
Add green chutney and tamarind chutney.
- 12
I have skipped deep fried sev here and have used roasted papads. Roast two papads and crumb it to the top of each katoris.
- 13
Finally add some pomegranate seeds and serve.
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