Katori chaat

Take all-purpose flour in a large bowl, add salt and 3-4 teaspoon oil. Mix everything very well so that you may achieve a sandy texture like shown below.

Now add water to the mixing bowl, 1 tbsp at a time and start bringing the ingredients together in a dough. Make a tight dough. We do not want soft dough for this recipe. Knead for 2 minutes. Transfer the dough in an air tight container and let it rest for 20 minutes. Set aside.

Take the dough and knead it lighly. Divide the dough into equal parts and shape them round. Take one ball and roll in your palm to make a soft ball. Apply some oil and roll out the dough ball to about 6-8 inch diameter using rolling pin. Make sure its thickness is neither too thick nor thin. Fork it thoroughly all over, so that it does not puff up while baking.

Now take an heat-safe bowl for mold. Apply some oil on outer surface of the bowl and cover them as shown in the pic below. Pinch and fold the loose sides tightly, overlapping. Same way prepare other Katori.

Alternatively, you may deep fry them in medium hot oil or bake them at 375Deg F in oven using muffin tray for 15-18 mins.

Assemble all the ingredients and let’s begin filling up these goodies.

Take one katori and add boiled potato, boiled sprouted moong and boiled chickpea. Sprinkle chaat masala, red chilly powder, black salt and some salt as required. Then add chopped onion, tomatoes.

Now top with some beaten curd (I prefer to add some sugar in the curd to make it bit sweet), sweet tamarind chutney (meethi imli chutney) and coriander chutney (green chutney). Sprinkle some more chaat masala and black salt as per taste.

Add some sev, pomegranate and boondi as required. Garnish with some chopped coriander leaves, ginger and beetroot julienne. This way assemble and make all katoris.