Potato Coins Katori Chaat

Name: Potato Coins Katori Chaat
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: for katori:; 3/4 cup whole wheat flour; 1/2 cup plain flour; 1/4 tsp salt; 1 tsp black sesame seeds; 1/2 tsp Ajwain (carom seeds); 2-3 tbsp oil; as needed Water; for For Potato Coins:; 1/2 cup mashed potatoes or dehydrated potatoes; 1 tsp garlic powder; 2 green chillies finely chopped; 1/2 tsp curry powder; Handful chopped coriander leaves; 1 tsp cornstarch; 2 tbsp breadcrumbs; to taste Salt; as required Oil for shallow frying; as required Breadcrumbs to coat potato coins; for Salsa:; 1 small onion chopped; 1 small tomato chopped; 1/4 cup corn kernels (boiled or frozen and thawed); 2 tbsp chopped coriander leaves; 1/2 Juice of lemon; 1 tsp chaat masala; for Chaat Assemble:; as required Nylon Sev; as required Spicy fried chana dal; as required Date-tamarind chutney

Sonia Shringarpure (Thefoodiedoodler) @cook_16929983

Missouri, US

#indvsban
Chaat is such a good idea for rainy days as well as for game days. Though this recipe is a bit long in process, the outcome is totally mind blowing. Of course, the katoris can be made well in advance and stored in airtight containers.

Sonia Shringarpure (Thefoodiedoodler) @cook_16929983

Saved

Ingredients

45 minutes

4 servings

for katori:
3/4 cupwhole wheat flour
1/2 cupplain flour
1/4 tspsalt
1 tspblack sesame seeds
1/2 tspAjwain (carom seeds)
2-3 tbspoil
as neededWater
forFor Potato Coins:
1/2 cupmashed potatoes or dehydrated potatoes
1 tspgarlic powder
2green chillies finely chopped
1/2 tspcurry powder
Handfulchopped coriander leaves
1 tspcornstarch
2 tbspbreadcrumbs
to tasteSalt
as requiredOil for shallow frying
as requiredBreadcrumbs to coat potato coins
forSalsa:
1 smallonion chopped
1small tomato chopped
1/4 cupcorn kernels (boiled or frozen and thawed)
2 tbspchopped coriander leaves
1/2 Juice of lemon
1 tspchaat masala
for Chaat Assemble:
as requiredNylon Sev
as requiredSpicy fried chana dal
as requiredDate-tamarind chutney
as requiredMint-Green Chilli-Coriander leaves chutney
as requiredBeaten Yoghurt

Saved

Steps

45 minutes

1

Combine all the ingredients under katori to make smooth semi firm dough. Add little water to bind it. Keep aside to rest for 15-20 minutes.
2

Preheat oven to 200deg C.
Divide dough in two. Roll out the dough in large thin disc (chapati) shape. With a cookie cutter or any sharp lid, cut small rounds big enough to cover the muffin moulds.
3

Take silicone muffin moulds. Drape the small disc in the mould, press with fingers to rise the level of dough till it touches the edge of mould and with another mould press it evenly and gently to give firmness and design to the cups. Remove the internal mould and brush the cups lightly with oil.
4

Arrange the cups on a baking tray. Bake for 15-20 mins rotating the tray midway through baking time.
5

Remove from oven once they are lightly browned. Cool thoroughly.
(Different ovens bake at different rates, so if oven temperature is baking too fast, lower temperature by 25 Deg c).
6

Combine all the ingredients under potato coins except oil to make smooth dough. (If using dehydrated potato flakes, use little water to bind the potato).
7

Heat oil in deep thick base pot/kadhai. Make small balls of potato mixture and slightly flatten them. Roll them in breadcrumbs. Fry them in batches in medium hot oil till golden in colour.
8

Mix all the salsa ingredients together.
9

Arrange potato coins in the katori. Add salsa on top. Top it off with remaining ingredients - sev, Chana dal, chutneys, and yoghurt as per taste.