Aug 31, 2010

Katori chaat / Spicy tarts

Katori Chaat is one of the most delicious chaat I have ever eaten. These are similar to “Tarts” but filled with a spicy mixture of sprouts and chutneys. Generally the katoris are deep fried in oil, but I got the inspiration to bake it. The word “Katori” means a small vessel/bowl that holds the filling. The katori’s / tarts can be made in advance & stored in an air-tight container for about a week. Just rustle up the filling and serve these pretty tarts as a snack any time of the day.
Another option to make this katori chaat is to use the “Tositos” scoop chips, it looks similar to katori’s.

For the katoris
1/2 cup plain flour (maida)
1/4 cup butter, softened
1/4 tsp salt

Method of Katori:
Combine the flour, butter and salt and make a stiff dough using a little water. Knead very well & keep aside for 10 mins. Divide the dough into 2 equal portions. Roll out each dough into (¼") thickness. Cut round shapes of the dough using a large (2") diameter cookie cutter or use katoris to cut the dough. Prick all over with a fork (not to deep). Place these on the back side of a muffin shaped baking tray. Preheat oven at 350degrees & bake for 10 mins. Cool the tart/ katori’s.

For the main filling
1 cup moong sprouts (boiled with a pinch of salt)
a pinch asafetida (hing)
½ tsp chilli powder
2 tsp cumin(jeera) powder
1 tsp dry mango powder (amchur powder)
1 tsp chole masala powder
1tsp oil
½ tsp salt or to taste

Filling preparation:
Heat oil in a pan add the asafetida/ hing & add the sprouts, chilli powder, jeera powder, amchur powder, chole masala, salt & mix well. Cook on a slow flame for 2 to3 minutes. Keep it aside.

For serving:

¼ cup chopped onions
½ cup beaten yoghurt (dahi)
Imli ki Chutney as per taste
Green Chutney as per taste
Sev or nylon sev
chaat masala as per taste

How to Serve:
• Fill each tart with a portion of the moong filling & chopped onions.
• Top with beaten yoghurt, little imli ki chutney, little green chutney, pinch of chaat masala. Garnish with Sev & some chopped coriander leaves
• Serve immediately. Don’t make it before hand. It will get soggy.

Tips: Instead of moong you can even make it with Corn, Chana/ garbanzo beans. Try adding any kind of sprouts.


ayesha said...

absolutely clever way of making the katoris :) i was baking them by pressing them on a muffin tray. Youve given me a brilliant idea :)


this is pretty awesome!! We were looking in google images for "katori" and this picture popped up!! this is soooo creative!! Great job!!

Pinky Surana said...

Thank you!!

Pinky Surana said...
This comment has been removed by the author.
shweta said...

I have convection oven which doesn't go up to 350 degree.could you please suggest any alternative temperature time combo.. Dying to try this 😞