Saturday, January 4, 2014

Katori Chaat

This is for my sister! She loves chaats. I don’t. I sometimes make it just so that it gives the necessary change to every day food. Hubby likes to have it too. This was on back of my mind for a long time. Somehow didn’t get to it. Finally this past weekend, I was able to make these katories and immediately we devoured them as chaat. Chaat part was the easiest part. Making katoris were a bit time consuming as I had to roll the balls thin and then I was baking them. But the end result was oh so good.

Here’s how I made it.
Katori chaat
For katoris(baskets)
1 cup all purpose flour
¼ cup Crisco shortening(butter or oil would be good too but shortening, without any water content makes the crispiest thins)
Salt to taste
About ¼ cup water

For chaat:
2 medium potatoes, boiled and cubed
Sweetened yogurt
Cilantro pesto(mix 1 cup cilantro, 3-4 cloves garlic, salt and pepper with water and blend until smooth)
Tamarind sauce(homemade or bottled)
Garlic sauce(mix 1 tbsp garlic powder, 1 tbsp cayenne pepper powder with 1 tbsp water)
Optional garnishes like thin sev(indian noodles), boondies etc.

How to:
For katoris:
Pre heat oven to 400° F.
Prepare smooth dough with flour, salt and Crisco.
Make about 1” big balls, roll them thin to 2” discs.
Place the discs in either mini muffin tray or small brioche moulds.
Press lightly so that the discs turn into cups.
Bake for about 15 minutes or until golden brown.
Cool on the wire racks.
These can be made 1 week or so advance and stored in an airtight container.

When ready to eat, mix chaat ingredients, spoon on the baskets and enjoy.

1 comment:

  1. oh thank you so much for this chat. remember, you took bag full of katories on your first trip and now home made baked one. good one. I don't have that patience to make it, looks yummy