Sago Sweet Potato Katori Chaat

Name: Sago Sweet Potato Katori Chaat
Total time: 22500 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup sago or sabudana soaked overnight; 1 big or 2 medium sized sweet potatoes boiled and mashed; 1/2 teaspoon salt or as per the taste; 1/2 teaspoon red chilli powder or as per the taste; 1 teaspoon kitchen king masala; 1 cup Oil for frying; 1 teaspoon chopped coriander leaves; For the toppings:; 1 cup boiled matra; 1/2 cup whisked curd salted; 2 tablespoons khatti meethi tamarind chutney; 1 tablespoon green mint coriander chutney; 1/2 teaspoon red chilli powder or to taste; 1 tablespoon grated raddish; 1 tablespoon chopped coriander leaves; 1 teaspoon roasted cumin powder; 1 teaspoon chaat masala

Sanchita Mittal @sm_thechef

Delhi

#goldenapron
#post7
#indiankitchen
This is my Innovative snack /starter recipe.
Sago Sweet Potato Katori Chaat is a katori /bowl shaped sago and sweet potato snack with an appearance and taste of lip smacking chaat
Very easy yet mouthwatering finger licking and mouthwatering snack, just ideal for the chhoti chhoti bhook of kids as well as elders.
It can be served as a show stopper dish in kitty parties.

Sanchita Mittal @sm_thechef

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Ingredients

6 hours 15 minutes

6 servings

1 cupsago or sabudana soaked overnight
1big or 2 medium sized sweet potatoes boiled and mashed
1/2 teaspoonsalt or as per the taste
1/2 teaspoonred chilli powder or as per the taste
1 teaspoonkitchen king masala
1 cupOil for frying
1 teaspoonchopped coriander leaves
Forthe toppings:
1 cupboiled matra
1/2 cupwhisked curd salted
2 tablespoonskhatti meethi tamarind chutney
1 tablespoongreen mint coriander chutney
1/2 teaspoonred chilli powder or to taste
1 tablespoongrated raddish
1 tablespoonchopped coriander leaves
1 teaspoonroasted cumin powder
1 teaspoonchaat masala

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Steps

6 hours 15 minutes

1

Wash and soak sabudana in water for 6 hours or overnight, water should be just levelled to dip the Sabudana.
2

Mix all the ingredients for the sago katori, except oil in a big mixing bowl.
3

Take a generous portion of the sweet potato - sago mixture, flatten it slightly into a medallion shape and press carefully in the centre to give the shape of a bowl. Make all the katoris likewise.
4

Heat oil in a wok and deep fry the sago katoris in batches of 2 in medium hot oil until golden brown and crisp. Keep turning occasionally for an even colour.
5

For the assembling
Keep the fried katoris on a plate
6

Top each with a generous amount of boiled matra, a generous amount of whisked curd and then green and tamarind chutney
7

Sprinkle red chilli powder, roasted cumin powder, chaat masala and grated raddish.
8

Garnish with chopped coriander leaves and pomegranate kernels. The mouthwatering tangy sago katori chaat is ready to serve.