Delhi
Katori chaat
Crisp edible bowls loaded with chole, curd and chutneys. You eat the plate too.
60 minTime
10 gProtein each
mediumSpice
Make it your way
Grandma's wayDelhi style katori chaat.
The original376kcalsame
10 gproteinsame
6 gfibresame
60minutessame
Katori chaat.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Knead maida, ajwain, a pinch of salt, a spoon of oil and water into a stiff dough. Rest 15 minutes.
- 2Roll thin, cut 12 rounds, press between two small steel katoris and fry at 170 C until crisp; slip out the moulds.
- 3Simmer tamarind and jaggery with a cup of water, strain and thicken; blend mint, coriander, chilli and salt for green chutney.
- 4Toss chickpeas, sprouts, potato, onion and tomato with chaat masala, cumin, chilli and black salt.
- 5Just before serving, fill katoris, spoon over sweet curd and both chutneys, and top with sev, pomegranate and coriander.
Serve it like this
Fill katoris at the table on a large platter, curd and chutneys drizzled, sev heaped and pomegranate on top. Serve at once.
