Hello, everyone
Today I have tried katori chat. This is also known as basket chat. This is a very famous Indian chat. So let’s proceed to the recipe.

For Katori

INGREDIENTS

All purpose flour: 1.5 cup
Warm oil: 2 tablespoons
Salt: 1/2 teaspoon
Warm water: for kneading the dough
Cooking oil: for frying

For Stuffing

INGREDIENTES

White chickpeas (kabuli chane): 1.5 bowl (over night soaked)
Onion: 1 medium sized (finely chopped)
Tomato: 2 medium sized (finely chopped)
Green chillies: 4 (finally chopped)
Ginger-garlic paste: 1 teaspoon
Oil: 2 teaspoons
Mustard seeds: 1/2 teaspoon
Asafoetida: 1 pinch
Red chilli powder: 1/4 teaspoon
Turmeric powder: 1/2 teaspoon
Chhole masala powder: 1 tablespoon
Salt: according to the taste

Katori

RECIPE

1. Take a large size bowl and take all the katori ingredients in the bowl. Now with the help of warm water knead the dough. Cover the dough with a wet cloth and keep aside for 15 minutes.
2. In parallel, put a large pan on medium flame and pour it with cooking oil and let the oil heat.
3. Now take a small ball size dough, and flatten it.
4. Sprinkle some flour on the floor and with the help of a rolling pin make a small size chapati.
5. Prick the chapati with a fork.
6. Now take a small bowl and grease it with oil. Now wrap the bowl with prepared chapati.
7. Now fry the wrapped bowl in hot oil and splash oil till the bowl separates from the chapati.
8. Now deep fry the katori shaped chapati till it turns golden brown and crispy.
9. Transfer prepared katori on a kitchen paper and keep aside.
10. Katori is ready!
11. Repeat this process and make katories.

Chaat Stuffing

RECIPE

1. In a pressure cooker put overnight soaked white chickpeas, 3 bowls of water, 1 teaspoon salt. Cover the lid and put the pressure cooker on medium flame and cook till 5 whistles.
2. After 5 whistles turn off the flame.
3. Put a pan on medium flame and heat 2 teaspoons oil.
4. Add mustard seeds and asafoetida and let them splutter.
5. Now add chopped green chillies, ginger-garlic paste, and chopped onion. Saute them till they turn golden brown.
6. Now add chopped tomatoes and fry them.
7. Add red chilli powder, turmeric powder, chhole masala powder, and 2 tablespoons of water, and fry them.
8. After some time you’ll see that oil has started coming out from sides.
9. Now add cooked white chickpeas, mix them well, cover it, and cook then on simmer flame for 10 minutes.
10. After 10 minutes lightly mash them and turn off the flame.
11. Stuffing is ready!

For Serving

INGREDIENTS

Onion: 1 medium sized (finely chopped)
Tomato: 1 medium sized (finely chopped)
Curd: 1/2 bowl
Tamarind chutney: 1/2 bowl
Coriander-mint chutney: 1/2 bowl
Barik sev: 1/2 cup (easily available in market)
Chaat masala: 1/2 cup
Chopped coriander leaves: 1/2 cup

RECIPE

1. Take a prepared katori and put 2 tablespoons preapred chhole in it.
2. Put 1 teaspoon chopped onion, 1 teaspoon chopped tomato, 1 teaspoon curd, 1 teaspoon tamarind chutney, 1 teaspoon coriander-mint chutney, 1/4 teaspoon chaat masala, 1 teaspoon barik sev, 1 teaspoon chopped coriander leaves on it.
3. Katori chat it ready!
4. Serve it.