Recipe for Chatori Katori Chaat
Ingredients
- 1 cup boiled chick peas
- one-fourth cup crumbled cottage cheese
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 2 green chilies, finely chopped
- 1tbsp chopped fresh coriander
- half tsp cumin seeds
- 1 tsp chat masala
- Salt to taste
- 1tbsp lemon juice
- 1tbsp oil
- half tsp red chili powder
- A pinch of asafetida
- For the Katori (cups)
- 200g flour
- 100g butter
- half tsp baking powder
- For the chutney
- 100g Jaggery (gur)
- 50g Tamarind paste
- one-fourth tsp nigella (kalonji)
- one-fourth tsp fennel seeds (saunf)
- 2 whole red chilies
- half tsp roasted cumin powder (bhuna jeera)
- Salt to taste
- 1tbsp oil
Cooking Directions
To make katori (cups):
Sift the flour with the baking powder. Rub the butter in the flour lightly with your finger tips to resemble crumbs.
Add 2 tbsp water to bind the dough together. Do not knead. Refrigerate for 20 mins.
Remove and divide into 12 equal balls. Roll out each ball to fit a small tart mold.
Line in the tart molds and bake in a preheated oven at 180 degrees for 8 minutes or till it turns a golden colour.
If you do not have an oven, prick the lined tarts and deep fry in hot oil till done. Remove and set aside to cool.
To make chutney:
Heat the oil and add the nigella and fennel seeds.
Sauté for 30 seconds and add broken red chilies. Add the tamarind paste, 1 cup water and the jiggery.
Bring to a boil and allow simmering till the chutney is thick and acquires a glaze. Add the roasted cumin powder and salt to taste and allow cooling.
To make the chaat:
Heat the oil and add the cumin seeds and a pinch of asafetida. Allow to boil.
Add the boiled chick peas and toss for a while. Add the red chili powder and toss.
Remove from fire. Add all the other ingredients and adjust the seasoning.
Fill the chaat in prepared cups and top with a little of the chutney. Alternatively you could serve the chutney on the side as well.
Chatori Katori Chaat Photos
by Pak101.com (few years ago!) / 1021 views