Turkmen Katori Chaat

Ingredients

In this Turkmen adaptation of Katori Chaat, we incorporate traditional Turkmen flavors and ingredients to create a unique twist on the original Indian dish. The spices used are influenced by Turkmen cuisine, and the toppings are adjusted to include local favorites such as chickpeas, potatoes, and onions. The pastry cups are made using a Turkmen-style dough, which adds a distinct texture and flavor to the dish. We alse have the original recipe for Katori chaat, so you can check it out.

• For the pastry cups: For the pastry cups:
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• Vegetable oil for frying Vegetable oil for frying
• For the filling: For the filling:
• 1 cup boiled chickpeas 1 cup boiled chickpeas
• 1 cup boiled potatoes, diced 1 cup boiled potatoes, diced
• 1/2 cup finely chopped onions 1/2 cup finely chopped onions
• 1/4 cup tamarind chutney 1/4 cup tamarind chutney
• 1/4 cup yogurt 1/4 cup yogurt
• 1 teaspoon chaat masala 1 teaspoon chaat masala
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish

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 all-purpose flour and salt for the pastry cups. Gradually add water and knead until a smooth dough is formed. Cover the dough and let it rest for 15 minutes.
2. 2.
   Divide the dough into small portions and roll each portion into a thin circle. Cut out small rounds using a cookie cutter or a glass.
3. 3.
   Heat vegetable oil in a deep pan for frying. Gently place the pastry rounds into the hot oil and fry until golden brown and crispy. Remove from the oil and drain on a paper towel.
4. 4.
   In a separate bowl, mix the boiled chickpeas, diced potatoes, and chopped onions. Add chaat masala, ground cumin, and red chili powder. Mix well to coat the ingredients with the spices.
5. 5.
   To assemble the Turkmen Katori Chaat, place a pastry cup on a serving plate. Fill it with the spiced chickpea and potato mixture. Drizzle tamarind chutney and yogurt over the filling.
6. 6.
   Garnish with fresh cilantro leaves and sprinkle some additional chaat masala for extra flavor.
7. 7.
   Repeat the process for the remaining pastry cups.
8. 8.
   Serve the Turkmen Katori Chaat immediately and enjoy the explosion of flavors and textures.

Treat your ingredients with care...

• Chickpeas — Make sure to boil the chickpeas until they are tender but not mushy. Drain them well before using in the recipe.
• Tamarind chutney — Adjust the amount of tamarind chutney according to your taste preferences. You can make your own chutney or use store-bought.
• Yogurt — Use plain yogurt for a tangy flavor. Greek yogurt or strained yogurt works well for a thicker consistency.

Tips & Tricks

• For a spicier version, add finely chopped green chilies to the filling mixture.
• Experiment with different toppings such as sev (crispy chickpea flour noodles) or pomegranate seeds for added texture and flavor.
• If you prefer a healthier option, you can bake the pastry cups instead of frying them. Brush them with a little oil and bake at 180C (350F) for about 10-12 minutes or until golden brown.

Serving advice

Serve Turkmen Katori Chaat as a delightful appetizer or snack. It is best enjoyed immediately after assembly to savor the crispy pastry cups and the freshness of the toppings.

Presentation advice

Arrange the Turkmen Katori Chaat on a platter, garnished with fresh cilantro leaves. The vibrant colors of the dish will make it visually appealing. Serve with small forks or toothpicks for easy eating.