Tuesday, June 30, 2015

Katori Chaat.......A Bowlful of Flavors

These days monsoon is being enjoyed all over India and I'm no different. I just love the smell of first rain, get drenched in the rain showers, enjoy a cup of piping hot coffee in a rainy morning, eat Pakodas (fritters) along with your evening tea etc etc etc. 

For me monsoons and chaats are synonyms. I know we all love them at any time of the year or I would say any time of the day, but we also know that eating chaats in this weather is not good for our health as we can't see our food minus THE HYGIENE FACTOR. That's a big problem right?????
Don't worry I got you covered! You can enjoy your monsoon along with chaat and more importantly at the comfort of your home.

This time I'm sharing the recipe of "KATORI CHAAT". It's spicy, tangy, crunchy, crispy, sweet, sour all at the same time. A bite of this chaat gives you an explosion of flavors and you keep craving for more. This recipe is so eye catchy that it tantalizes your taste buds and you can't stay away from it for long. 

But yes, it requires some extra effort for making the Tamarind Chutney and Green chutney, if you already have them in your refrigerator then making this chaat is very easy. So let''s go ahead and look at its recipe:


For Making Katori's:
1. All purpose Flour: 1 cup
2. Carom Seeds: 1 tbsp
3. Salt: 1/4 tsp
4. Oil: 2 tbsp + for deep frying
5. Water: for kneading

For Making Tamarind Chutney (Click Here)
For Making Cilantro-Mint Chutney (Click Here)

For Assembling:

1. Yogurt: 1 and 1/2 cup 
2. Boiled Potatoes (diced): 1 cup
3. Boiled Chickpeas: 1 cup
4. Onions (finely chopped): 1 cup
5. Tomatoes (finely chopped): 1/2 cup
6. Cilantro(finely chopped): 1/2 cup
7. Rock Salt (Kala Namak): 1 tsp
8. Red Chili Powder: 1sp
9. Cumin Powder: 1 tsp
10. Chaat Masala: 1 tsp
11. Salt: 1 tsp 
12. Sev: 1/2 cup


For Making Katoris:

1. In a bowl sieve all purpose flour with salt. Add the carom seeds and 2 tbsp of oil. Mix well until you get a crumbly texture. This will make the katori's crunchier.

2. Add water little by little and knead the flour to a firm dough (neither too hard nor too soft). Cover it and keep it aside for 30 mins.

3. In a heavy bottomed pan add oil and heat it on medium flame.

4. Meanwhile, take small amount of dough and roll it to a flat sheet. Line the sheet in a mini tart mould and remove the extra sheet. 

5. Using a fork or a toothpick and prick them so that they don't puff while frying and become crisp.

6. When the oil is hot enough fry the Katori's one-by-one until they become golden in color. Take them out in a plate lined with paper towel. Keep them aside.

For Assembling Katori Chaat:

1. In a serving plate arrange the Katoris. Place the boiled potatoes and chickpeas inside the katoris.

2. In a bowl add a tbsp of salt to the yogurt and beat well. Pour this yogurt on top of the potatoes and chickpeas. Add tamarind chutney and cilantro-mint chutney.

3. Add finely chopped onions, tomatoes and sprinkle red chili powder, cumin powder, rock salt and chaat masala.

4. Top the Katori Chaat with Sev and garnish it with cilantro.

5. Enjoy this mouth watering and hygienic Katori Chaat along while enjoying the monsoon.


For regular updates just click the "Like" button on my Facebook page: https://www.facebook.com/pages/Flavors-Of-My-Plate/737185573034586?ref=hl

You can also follow me on:
Twitter: https://twitter.com/flavorsofmyplat

If you want the recipe in Bengali, Gujarati, Hindi, Tamil, Telugu, Urdu (or any other language) click on the Google Translate button on the left side.

No comments:

Post a Comment