Katori Chaat

Name: Katori Chaat
Cuisine: Indian
Ingredients: 1 Cup Maida/all-purpose flour; 2 Tbsp Ghee / Butter; 1/4 Tsp Salt; as needed Water; 1 cup Boiled Kala Chana(chickpeas); 1/4 cup Boiled moong Beans; 1/4 cup Boiled Moth Beans; 1/2 cup Sweet Chutney; 1/2 cup Green Chutney; as needed Hung Curd; 1/2 cup Mayonnaise; 2 tsp Chaat Masala; handful Pomegranate (Anar); handful Sev

Bitu IND (Manju Jain) @bitubake143

Chennai

#GA4
#WEEK12
#CHAAT
#KATORI
#TART
#CANAPES
#BAKED

Bitu IND (Manju Jain) @bitubake143

Chennai

#GA4
#WEEK12
#CHAAT
#KATORI
#TART
#CANAPES
#BAKED

Saved

Ingredients

For Tiny Canapes / Katori
1 CupMaida/all-purpose flour
2 TbspGhee / Butter
1/4 TspSalt
as neededWater
For Filling
1 cupBoiled Kala Chana(chickpeas)
1/4 cupBoiled moong Beans
1/4 cupBoiled Moth Beans
1/2 cupSweet Chutney
1/2 cupGreen Chutney
as neededHung Curd
1/2 cupMayonnaise
2 tspChaat Masala
For Garnishing
handfulPomegranate (Anar)
handfulSev

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Steps

1

Sieve the flour and salt together on a plate. Rub the ghee/butter into the flour with your fingertips and mix well.
2

Gradually add water and knead well to make a stiff dough and rest for at least 15 minutes.
3

Knead the dough again for just 30 seconds, divide it into equal portions.
4

Roll out a portion of the dough into a medium-thick circle. Place the circle into a 75 mm. (3”) diameter tart case and
press the circle gently around the sides of the tart case.
5

Prick all over the tarts with the help of a fork.
Arrange the tarts on a baking tray and bake in a pre-heated oven at 180ºc for approx. 10 minutes.
6

Cool the tart cases and use as required.
7

Handy tip:
Greasing of tart moulds is not necessary, unless the moulds are new.
8

Fill the bite-size Katori/canape with Kala Chana, mung beans, moth beans, green chutney, sweet chutney, and sprinkle some chaat masala.
9

Now add curd and mayonnaise on top.
10

Garnish with pomegranate and gram sev. Serve immediately