Lacha potato katori loaded with grains

Name: Lacha potato katori loaded with grains
Cuisine: Indian
Ingredients: 4 Large/ 500 gms Potatoes-peeled and kept in a bowl of cold water; 1 tbsp Plain flour (or Corn flour); To taste Salt; as needed Cooking Oil; For filing: -; 1/2 cup / 60 gms sprouted Black Chickpeas-pressure cooked until 3 whistles on medium heat; 1/2 cup/70 gms sprouted Green Gram- steamed in a pressure cook but do not take any whistle (approx. 5 mins); 1/2 cup/70 gms sprouted Moth Beans- steamed in a pressure cook but do not take any whistle (approx. 5 mins); 1/2 tsp Kashmiri red Chilli Powder; 1 tsp Chaat Masala; 1 Green Chilli-finely chopped; 1/4 tsp Black Salt; to taste Salt; 2 tbsp fresh Coriander Leaves-finely chopped; as needed Coriander-Mint Chutney; as needed Date-Tamarind Chutney; 1/2 cup/100 gms Curd; 1-2 tsp Sugar

satvik rasoi @cook_13731160

chandigarh

Lacha potato katori loaded with grains

satvik rasoi @cook_13731160

Saved

Ingredients

4 Large/ 500 gms Potatoes-peeled and kept in a bowl of cold water
1 tbspPlain flour (or Corn flour)
To tasteSalt
as neededCooking Oil
For filing: -
1/2 cup / 60 gms sprouted Black Chickpeas-pressure cooked until 3 whistles on medium heat
1/2 cup/70 gms sprouted Green Gram- steamed in a pressure cook but do not take any whistle (approx. 5 mins)
1/2 cup/70 gms sprouted Moth Beans- steamed in a pressure cook but do not take any whistle (approx. 5 mins)
1/2 tspKashmiri red Chilli Powder
1 tspChaat Masala
1Green Chilli-finely chopped
1/4 tsp Black Salt
to tasteSalt
2 tbspfresh Coriander Leaves-finely chopped
as neededCoriander-Mint Chutney
as neededDate-Tamarind Chutney
1/2 cup/100 gms Curd
1-2 tspSugar

Saved

Steps

1

In a bowl, put curd. Add 2 tsp Sugar and whisk well until it becomes smooth. Chill in refrigerator until serving
2

Let's grate Potatoes now. Take a bowl of cold water. With a large sized grater, grate Potatoes. Collect grated Potatoes in a bowl of cold water. This helps in getting rid of extra starch and it becomes crispier on frying. Strain and leave the Potatoes in the strainer.
3

Take a large plate and spread a cotton cloth on it. Put grated Potatoes on the cloth and dry it thoroughly. It is very important to dry the potatoes otherwise we won't be able to form Katoris. Now, let's make Potato bowls (Katori) for the Chaat. In a plate take some grated potatoes.
4

Put 1 tsp Plain Flour and little Salt and mix well. Mix gently. Do not squeeze while mixing. Take two mash tea strainers - one large and other small. Put some grated Potatoes in the large mash strainer and shape it into a bowl. Do not press hard. Gently shape it into a bowl. Now put the small strainer on top of large one. Let's fr
5

In a Pan heat cooking oil on high heat. We will lower the strainer in the Oil and dip it completely and fry on low heat. Fry until Katoris become golden brown in colour. We have cooked Katoris for 2 mins. Now lift the upper strainer. Now, turning the strainer in the oil, cook the Katoris from inside.
6

We have fried Katoris on low heat for total 4 mins. Leave the strainer to cool down for 1-2 mins and then gently tap and remove the Katoris. Katoris are ready. Similarly make other katoris
7

Now, we will make filling for Katori Chaat. In a large bowl, put sprouted Moong, Matki and Chana. You can use the sprouts without steaming if you choose so. Now add chopped Green Chilies, Black Salt, red Chilli Powder and Chaat Masala. Add some chopped Coriander Leaves and Salt to taste. Add 1 tsp Green Chutney and 2 tsp Date-Tamarind Chutney. You can increase or reduce the quantity of chutneys. Mix well. Filling for Katori Chaat is now ready
8

Fried Potato Katoris and it's filling are ready. Let's do the plating. Take a serving plate and arrange Katoris in the plate. Put 1-2 spoons of filling. Add curd. Add green chutney and date-tamarind chutney. Sprinkle some Chaat Masala on top.
Katori Chaat is ready to be served