Baked Pumpkin Katori Chaat with Sweet potato and Beetroot

Name: Baked Pumpkin Katori Chaat with Sweet potato and Beetroot
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups grated pumpkin or butternut squash; 2 small size sweet potato; 1/2 medium sized beetroot; 3 tablespoon sweet corn; 1/2 teaspoon carom seeds or ajwain; 1/2 teaspoon red chilli flakes; 1 tablespoon cornflour; 1/2 teaspoon black salt; 1/2 teaspoon chaat masala; 1/4 tsp mango powder or amchur; 1/2 teaspoon chilli powder; 2 cherry tomatoes(optional); to taste Salt; to taste Beaten yoghurt with black salt; as needed Tamarind Chutney; as needed Green Chutney

Sabrina Yasmin @barak_kitchen

Riyadh

#Dussehra_snack
Chaat is undoubtedly the one of the most favorite snack enjoyed in India all the season. And during festival also we love to have chaats with our family and friends. That's why I am sharing a chaat recipe which is very different from regular chaat. Baked Pumpkin sweet potato and beetroot chaat is very healthy, delicious loaded with vegetables only.

Sabrina Yasmin @barak_kitchen

Saved

Ingredients

30 minutes

4 servings

2 cupsgrated pumpkin or butternut squash
2small size sweet potato
1/2medium sized beetroot
3 tablespoonsweet corn
1/2 teaspooncarom seeds or ajwain
1/2 teaspoonred chilli flakes
1 tablespooncornflour
1/2 teaspoonblack salt
1/2 teaspoonchaat masala
1/4 tsp mango powder or amchur
1/2 teaspoonchilli powder
2cherry tomatoes(optional)
to tasteSalt
to tasteBeaten yoghurt with black salt
as neededTamarind Chutney
as neededGreen Chutney

Saved

Steps

30 minutes

1

Mix carom seeds, cornflour and chilli flakes to grated pumpkin or butternut squash.
2

In a pan saute this mixture for 3-4 minutes just to become the mixture soft.
3

Grease a cup cake mould with little oil and place 2 tablespoon of the mixture to each mould and spread nicely to form a katori shape.
4

Pre heat oven at 180 degree Centigrade for 10 minutes.
5

Bake them for about 10 to 15 minutes or until you get a nice roasted aroma and the katori are light golden brown.
6

Take out from oven and keep in the mould until you use them.
7

Microwave 2 sweet potatoes and beetroot for 3-4 minutes or until done.
8

Peel the skin and cut into small chunks.
9

Blanch sweet corn in hot water for 2-3 minutes and drain.
10

In a mixing bowl add the boiled sweet potato and beetroot chunks along with blanched sweet corn.
11

Add black salt, chaat masala, chilli powder, amchur or mango powder as per your taste. Mix well.
12

Place prepared baked pumpkin katoris in a serving plate.
13

Stuff the prepared vegetables to each katori. I added some cherry tomatoes also just for colour and tangy flavor.
14

Top with sweet tamarind chutney, green chutney and yoghurt. Sprinkle some chilli powder and chaat masala and serve immediately.
15

You will definitely like this healthy roasted pumpkin flavor chaat with sweet potatoes and beetroot.