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.

Ingredients
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.