Katori Chaat

 

 

Ingredients

For the katoris

1/2 cup plain flour (maida)
1/4 cup butter, softened
1/4 tsp salt

For the filling

1 cup mixed sprouts (boiled)
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
2 tsp chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1 tsp dried mango powder (amchur)
1 tsp chole masala (chana masala)
2 tbsp oil
salt to taste

For serving

beaten curds (dahi)
Khajur Imli ki Chutney
green chutney
Sev
Chaat Masala

How to proceed

For the katoris

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. (") 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 230C (450F) for 10 to 15 minutes.
Cool the tart cases.

For the filling

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, chole masala, salt and 2 tablespoons of water and mix well. Cook on a slow flame for 4 to 5 minutes. Keep aside.

How to proceed

Fill each tart with a portion of the filling.
Top with curds, khajur imli ki chutney, green chutney, sev and chaat masala.
Serve immediately.

Tips
Chole masala is a spice blend that is easily available at provision stores.

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