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Besan Katori Chaat

Oct-30-2016
Rashmi Ahuja
30 minutes
Prep Time
30 minutes
Cook Time
15 People
Serves
Read Instructions Save For Later

ABOUT Besan Katori Chaat RECIPE

Try this delicious snack for this Diwali season. We all love the chaats....don't we. The katoris are made using besan or gram flour and are baked, so are also healthier. This dish hits all the notes. It has crispy and nutty flavor from the gram flour katori, rich yoghurt powered with spices, spicy-sweet-tangy chutneys and freshness from pomegranate seeds….just perfect.

Recipe Tags

  • Festive Fun
  • Veg
  • Easy
  • Diwali
  • Baking
  • Snacks

Ingredients Serving: 15

  1. For Katori
  2. 100g gram flour (chick pea flour, besan)
  3. 25 g whole wheat flour
  4. 1 tbsp. Corn flour
  5. 1 tbsp. vegetable Oil
  6. 1/2 tsp Salt
  7. 1/2 tsp ajwain seeds (carom seeds)
  8. 1/2 tsp chili powder
  9. 1/4 tsp baking powder
  10. Water, around 75 ml
  11. For Filling
  12. 2 medium potatoes, boiled
  13. 50g boiled chickpea (canned can be used)
  14. 50ml coriander-mint chutney
  15. 50ml tamarind chutney
  16. 150g of thick yoghurt
  17. 1.5 tsp roasted cumin seed powder
  18. 1/2 tsp chili powder (or according to taste)
  19. 1/2 tsp garam masala
  20. Salt , according to taste
  21. 5 tbsp sev
  22. 4-5 tbsp. fresh pomegranate seeds
  23. 2 tbsp. fresh coriander, for garnishing

Instructions

  1. For making katori
  2. In a deep bowl, sift in all ingredients except oil and water. Add in the oil and mix it together by running your fingers through it. Now add water (little at a time) to form dough.
  3. The dough feels sticky, but it will all come together at the end. Let it rest for 15-20 minutes.
  4. Dust your hands with some wheat flour to divide the dough into 4-5 portions and shape them into balls. Sprinkle the surface with some flour and roll out the ball as thin as possible.
  5. Using a cookie cutter cut out three small round shapes and place them over tart containers. Gently press them all over especially at the edges. Remove any extra dough from the edges. Repeat with rest of the dough in same manner.
  6. To bake the katoris, preheat the oven at 160ᵒC. Place the tart pans in the oven and bake them for 10-12 minutes. The katoris will start to turn golden brown and it will quite nutty aroma in the air. Take the tart pans out of the oven.
  7. Let it cool down before taking the katoris out of the tarts. Katoris can be stored in airtight container.
  8. For assembling katori chaat
  9. Peel the potatoes and and roughly mash them with your hands. Season them with salt and half a tea spoon of roasted cumin powder. Keep aside.
  10. Take yoghurt in a bowl and loosen it with little bit of water. It should not be very runny. Add salt, remaining roasted cumin powder, garam masala and chili powder.
  11. To assemble katoris, add around 1 tbsp of mashed potatoes and few chickpeas. Add 1 tbsp of yoghurt and both the chutneys. Garnish with sev, fresh coriander and few pomegranate seeds.

Reviews (2)  

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Mayra Raghvani
Oct-31-2016
Mayra Raghvani   Oct-31-2016

Superbbb !!

Shiva Pande
Oct-31-2016
Shiva Pande   Oct-31-2016

what a stunning picture! Simply in love with it...

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