Katori Chaat

Ingredients

• 1.5 cup all-purpose flour (For the katori shells)
• 0.25 cup semolina (Helps make the shells crisp)
• 0.5 tsp salt (For the dough)
• water (As needed to make a firm dough)
• 4 cup vegetable oil (For deep-frying; the amount absorbed will be substantially lower)
• 3 potatoes (Medium potatoes, boiled, peeled, and diced)
• 1 cup cooked chickpeas (Drained if canned)
• 0.5 red onion (Finely chopped)
• 1 tomato (Finely chopped)
• 1 cup plain yogurt (Whisked until smooth)
• 0.5 cup tamarind chutney (Sweet tamarind-date chutney)
• 0.5 cup green chutney (Cilantro-mint chutney)
• 2 tsp chaat masala (Adjust to taste)
• 1 tsp roasted ground cumin (For sprinkling)
• 0.5 tsp red chili powder (Optional)
• 1 cup fine sev (For topping)
• 0.25 cup fresh cilantro (Chopped, for garnish)

Steps

1. 1

   Combine the all-purpose flour, semolina, and salt in a mixing bowl. Add water gradually and knead until a firm, smooth dough forms. Cover and rest the dough for 15 minutes.

2. 2

   Divide the dough into 8 to 12 portions and roll each portion into a thin round. Press each round over the outside of a small metal ladle or katori-shaped mold, trimming any excess dough so the shell has an even thickness.

3. 3

   Heat vegetable oil in a deep pan to about 350°F (175°C). Carefully lower the dough-covered molds into the oil and fry until the shells are crisp and golden, turning as needed for even browning.

4. 4

   Remove the fried shells from the oil and let them drain. Once cool enough to handle, gently separate the crisp katori shells from the molds.

5. 5

   Place the diced boiled potatoes and cooked chickpeas in a bowl. Season with some of the chaat masala, roasted cumin, and red chili powder, tossing gently to combine.

6. 6

   Arrange the crisp katori shells on serving plates. Fill each shell with the seasoned potato and chickpea mixture.

7. 7

   Spoon the whisked yogurt over the filling in each katori. Add tamarind chutney and green chutney according to taste.

8. 8

   Top the chaat with chopped onion, tomato, sev, cilantro, the remaining chaat masala, roasted cumin, and optional red chili powder. Serve immediately so the shells remain crisp.

Notes

No recipe, transcript, comments, or visible recipe text was supplied. Ingredients and method are a low-confidence reconstruction of a typical Indian katori chaat. Assemble immediately before serving to prevent the fried shells from becoming soggy.

Nutrition per serving

• snack
• street food
• chaat
• vegetarian
• South Asian
• deep-fried
• party food