Katori Chaat

Name: Katori Chaat
Cuisine: Indian
Ingredients: For katori-; 200 gms maida; 50 gms makai aata / cornflour; 3 tbsp oil; 1/2 tsp turmeric powder; 1 tsp za'atar seasoning; 1/4 tsp ajwain; to taste Salt; as needed Water; For stuffing-; 1 cup moong dal, sprouted; 3 potatoes, boiled & chopped; 2 tsp green chilli paste; 1 tsp chaat masala; 1 tsp dhania powder; 1 tsp zeera powder; 1 tsp red chilli powder; 6 tbsp curd; 1/4 tsp pepper powder; to taste Salt; 1 cup pomegranate; 1/2 cup yellow sev; 1/2 cup green chutney; 1/2 cup imli chutney; 1 onion choppd; 1 tomato chopped; 2 cups beaten curd; 1/2 tsp salt; 2 tsp sugar

Asiyah Naveed Roghay @asiyah_roghay

Mumbai

#ldcravings1 #goldenapron3 #week15

Asiyah Naveed Roghay @asiyah_roghay

Mumbai

#ldcravings1 #goldenapron3 #week15

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Ingredients

Forkatori-
200 gmsmaida
50 gmsmakai aata / cornflour
3 tbspoil
1/2 tspturmeric powder
1 tspza'atar seasoning
1/4 tspajwain
to tasteSalt
as neededWater
For stuffing-
1 cupmoong dal, sprouted
3potatoes, boiled & chopped
2 tspgreen chilli paste
1 tspchaat masala
1 tspdhania powder
1 tspzeera powder
1 tspred chilli powder
6 tbspcurd
1/4 tsppepper powder
to tasteSalt
1 cuppomegranate
1/2 cupyellow sev
1/2 cupgreen chutney
1/2 cupimli chutney
1onion choppd
1tomato chopped
2 cupsbeaten curd
1/2 tspsalt
2 tspsugar

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Steps

1

Prepare a semi-soft dough using the ingredients mentioned under katori section. And set aside for 10 minutes. Divide into balls and roll them out. Cut using a cookie cutter and tuck inside any muffin moulds. Either inside or on the backside of the moulds.
2

Bake the moulds at 200°C for 15 minutes or till the katori's are crisp and golden. Remove and let them cool.
3

For the stuffing: Boil the sprouted moong with salt and turmeric and set aside. In a bowl take the chopped onions, tomatoes, sprouted moong, potatoes and all the spices. Also add salt, curd and chutneys. Mix well.
4

Mix the salt and sugar to the curd.Put the stuffing in each katori and spoon in some curd. Garnish with sev, chutneys and pomegranate. Enjoy!