Katori Chaat | Tokri Chaat | Basket Chaat

For Katori

In a deep bowl, add plain flour, add oil and salt and mix well to get a crumbly texture.

Add water and knead into a semi stiff dough.

Cover with a lid and keep aside for 10 to 15 minutes.

Divide the dough into 8 equal portions.

Now roll a ball sized dough, and flatten it. Roll slightly thick & prick it all over using a fork.

Place a small steel katori in the centre of the rolled dough and cover all the sides around the katori and trim the excess dough using a knife.

Heat the oil in a deep pan and deep fry 1 katori at time.

Splash oil till the katori separates from the dough and let the katori cook till it is golden brown in colour form both the sides.

Repeat to make 7 more katoris. Drain off extra oil over kitchen paper and keep aside.

For Katori Chaat

To make katori chaat, place a katori on a serving plate.

Add in 1 tbsp boiled chana, 1 tbsp potatoes, 1/2 tbsp onions, 1/2 tbsp tomatoes, 2 tbsp curd, 1 tsp green chutney, 2 tsp sweet chutney, sprinkle little cumin seeds powder, red chilli powder, chaat masala and salt.

Finally garnish with some finely chopped coriander leaves and 1 tbsp sev.

Repeat to make 7 more katori chaats.

Serve the katori chaat immediately, sprinkling chaat masala over it.