Katori Chaat

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.

   Start 15-minute timer
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 (180 °C) (175°C (350 °F)). 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.