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Recipe

Cosmos Big Banner Srinivas Ready Real Estate
Katori Chaat

By: Unknown
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 4
Time to Prepare: 1 hr

Ingredients

2 cups Maida (All purpose flour)

2 tbsp oil

½ tsp Ajwain

1 tsp baking powder

Salt to taste

1 cup milk if your baking the katori's (if your deep frying-use Water)

Oil for deep frying

For stuffing

1 cup boiled sprouts

½ tsp cumin seeds

2 tsp red chilli powder

½ tsp turmeric powder

A pinch of hing

2 tsp dhania-jeera powder

1 tsp amchur powder or lemon juice

1 tsp chaat masala

2 tbsp oil

Salt to taste

For garnishing

Beaten curd

Imli chutney

Green chutney

Sev

Chaat masala

Directions

Combine the flour, butter and salt and make a stiff dough using a little water. Knead very well.

Divide the dough into 2 equal portions.

Roll out each dough portion into a sheet of 6 mm. (¼") thickness.

Cut rounds of pastry using a large 50 mm. (2") diameter cookie cutter and press into tart moulds.

Prick all over with a fork.

Bake in a hot oven at 230°C (450°F) for 10 to 15 minutes.

Cool the tart case and remove.

For deep frying : heat oil, Roll the dough .take a small katori and grease the katori, roll the dough in a circle, place katori in the center and wrap the dough around it.

In the heated oil drop the katori wrapped with dough and fry it.

Oil will start filling up in the katori, BE CAREFUL. Using a tong carefully remove the dough from the katori and after draining all the oil pull the katori out. Place the katori on a greased paper towel - DO NOT TOUCH, it's still hot. Keep frying the dough shaped katori in oil.

Once brown remove from oil and drain it on a paper towel.

For stuffing

Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida.

Add the sprouts, chilli powder, coriander-cumin seed powder, turmeric powder, amchur, chaat masala, salt and 2 tablespoons of water and mix well. Cook on a slow flame for 4 to 5 minutes. Keep aside.

For garnishing

Fill each tart with a portion of the filling.

Top with curds, imli chutney, green chutney, sev and chaat masala.

Serve immediately.

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