Katori Chaat with a Twist

Ingredients

• For the katori (edible bowls): For the katori (edible bowls):
• 2 large potatoes, boiled and mashed 2 large potatoes, boiled and mashed
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon chaat masala 1/2 teaspoon chaat masala
• Salt to taste Salt to taste
• Oil for frying Oil for frying
• For the filling: For the filling:
• 1 cup boiled chickpeas 1 cup boiled chickpeas
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 small tomato, finely chopped 1 small tomato, finely chopped
• 2 tablespoons tamarind chutney 2 tablespoons tamarind chutney
• 1/2 teaspoon chaat masala 1/2 teaspoon chaat masala
• Salt to taste Salt to taste
• For garnish: For garnish:
• Mint-coriander chutney Mint-coriander chutney
• Yogurt Yogurt
• Sev (crispy chickpea flour noodles) Sev (crispy chickpea flour noodles)
• Fresh coriander leaves, chopped Fresh coriander leaves, chopped

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 8g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the mashed potatoes, cumin powder, chaat masala, and salt. Mix well to form a smooth dough-like consistency.
2. 2.
   Divide the potato mixture into small portions and shape them into small cups or bowls.
3. 3.
   Heat oil in a deep pan or kadai over medium heat. Carefully place the potato bowls into the hot oil and fry until golden and crispy. Remove from the oil and drain on a paper towel.
4. 4.
   In a separate bowl, combine the boiled chickpeas, chopped onion, chopped tomato, tamarind chutney, chaat masala, and salt. Mix well to coat the chickpeas evenly.
5. 5.
   To assemble, place a spoonful of the chickpea filling into each potato bowl. Drizzle with mint-coriander chutney and yogurt.
6. 6.
   Garnish with sev and chopped coriander leaves.
7. 7.
   Serve immediately and enjoy the crispy and flavorful Katori Chaat.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are fully cooked and easily mashable. This will ensure a smooth and pliable dough for the katori.
• Tamarind chutney — Adjust the amount of tamarind chutney according to your taste preferences. If you prefer a sweeter chaat, add a little more chutney.

Tips & Tricks

• For a healthier version, you can bake the potato bowls instead of frying them. Simply brush them with a little oil and bake at 200°C (400°F) for about 20 minutes or until crispy.
• Customize the filling by adding chopped cucumber, pomegranate seeds, or boiled potatoes for extra texture and flavor.
• If you prefer a spicier chaat, add a pinch of red chili powder or finely chopped green chilies to the filling.

Serving advice

Serve the Katori Chaat immediately after assembling to ensure the crispy texture of the potato bowls. It is best enjoyed as a snack or appetizer.

Presentation advice

Arrange the Katori Chaat on a platter, garnished with a sprinkle of sev and fresh coriander leaves. The vibrant colors and contrasting textures will make it visually appealing.