Name: Katori Chat - using baked katoris recipe by Priya Srinivasan at BetterButter
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Ingredients: 1/2 cup whole wheat flour; 1/2 cup all purpose flour; 1/2 tsp cumin/jeera seeds; 1/2 tsp white sesame seeds; 1/4 tsp salt; 3 tbsp oil; 1/4 cup warm water; Filling Ingredients:; 1/4 Cup boiled chana/garbanzo beans; 1/4 cup chopped cucumber; 1/4 cup chopped onion; 1 small tomato or 2 cherry tomatoes, chopped; 1/4 cup hung curd; 2 tbsp sweet chutney; Chat masala to taste; Red chili powder to taste; Juice of half lemon; 1/4 cup Boondi

Ingredients Serving: 4

1/2 cup whole wheat flour
1/2 cup all purpose flour
1/2 tsp cumin/jeera seeds
1/2 tsp white sesame seeds
1/4 tsp salt
3 tbsp oil
1/4 cup warm water
Filling Ingredients:
1/4 Cup boiled chana/garbanzo beans
1/4 cup chopped cucumber
1/4 cup chopped onion
1 small tomato or 2 cherry tomatoes, chopped
1/4 cup hung curd
2 tbsp sweet chutney
Chat masala to taste
Red chili powder to taste
Juice of half lemon
1/4 cup Boondi

Instructions

Take both the flours, sesame,cumin seeds and salt in a large bowl. Whisk well to combine.
Pour oil into the flour mixture and rub it well to resemble crumbs. Now slowly add water into this and knead to form a soft dough. Let the dough rest for 10 minutes.
Divide the dough into 2 portions. Grease your tart pan and keep it ready. Roll out each portion into a 20 cm (diameter) circle. Prick the dough all over and use a cookie cutter or bottle lid to cut out the dough to fit the tart mould.
Preheat the Oven to 220 degree Celsius. Lay the cut rounds of dough on a greased tart mould. Press the dough well to the tart base so it takes the mould shape.
Bake these katoris for 11 minutes. Take it off the oven and let it cool completely on a wire rack. Store these katoris in an air-tight container until they have to be used.
For the filling, take a bowl and add the chana, cucumber and onion, 2 pinches of chat masala, 2 pinches of red chili powder and lemon juice. Mix these ingredients well together.
To serve, place the baked katori on a plate, fill it with 2-3 tbsp of chana-onion and cucumber mix. Add sweet chutney, hung curd and top it with boondi. Sprinkle a generous pinch of chaat masala. Enjoy!