katori chaat recipe | Indian tokri chaat | aloo tokri chaat | potato basket chaat |
by Tarla Dalal

katori chaat recipe | Indian tokri chaat | aloo tokri chaat | potato basket chaat | with 36 amazing images.

katori chaat recipe | Indian tokri chaat | aloo tokri chaat | potato basket chaat is a delight to behold and bite into. Learn how to make Indian tokri chaat.

To make katori chaat, first make the katori. In a deep bowl, add plain flour, add oil and salt and mix well to get a crumbly texture. Add approx. ½ cup of water and knead into a stiff dough. Cover with a lid and keep aside for 15 minutes. Divide the dough into 6 equal portions. Roll a portion of the dough into a 150 mm. (6”) diameter circle without using any flour for rolling. Prick it all over using a fork. Put a 75 mm. (3”) diameter steel or aluminum vati in the centre and cover all the sides around the vati and trim the excess dough which is inside the vati using a knife. Heat the oil in a deep pan and deep-fry 1 vati at time. Remove the vati mould from the oil and let the katori cook till it is golden brown in colour form both the sides. Repeat steps 5 to 8 to make 5 more katoris. Keep aside.

Then to make Indian tokri chaat, just before serving, place a katori on a serving plate, put in the depression 1 tbsp potatoes, 1 tbsp moong, ½ tbsp onions, ½ tbsp tomatoes, 2 tbsp curd, 1 tsp green chutney, 2 tsp sweet chutney, little chaat masala sprinkle little cumin seeds powder, chilli powder and salt evenly over it. Finally put 1 tsp coriander, 1 tbsp sev and 1 tsp pomegranate evenly over it. Repeat steps 1 and 2 to make 5 more katori chaats. Serve immediately.

Aloo tokri chaat is crispy katori filled with a spicy mixture of sprouts, potatoes, onions, tomatoes and chutneys. But here the katori is homemade and not store-bought. Deep-fried to perfection, the cases can be made days in advance and keep well when stored in an air-tight container.

Just rustle up the stuffing and serve these pretty potato basket chaat to display your culinary skills to your family and friends. Easy to serve at parties, this dish is sure to satisfy the whims of chaat lovers without a second thought.

The tongue-tickling flavour which lifts up every diner's spirit is a generous spread of fresh chutney and a sprinkle of chaat masala along with jeera powder. Learn how to make the perfect green chutney and sweet chutney for Indian tokri chaat.

Tips to make katori chaat. 1. Crumbly texture is very important to get perfect crispy and flaky katori. 2. Put all the wet ingredients just before serving otherwise the katori will become soggy. 3. Be careful while frying the katori, it will loossen the sides, then remove the vati carefully. 4. You can store the katori in an airtight container for a week.

Enjoy katori chaat recipe | Indian tokri chaat | aloo tokri chaat | potato basket chaat | with step by step photos.

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about katori chaat▼

katori chaat step by step recipe▼

what is katori chaat made of?▼

how to make dough for katori▼

how to shape and fry katori▼

how to proceed▼

tips to make katori chaat▼

calories of katori chaat▼

Katori Chaat, Aloo Tokri Chaat recipe - How to make Katori Chaat, Aloo Tokri Chaat

For The Katori
2 cups plain flour (maida)
1/4 cup oil
salt to taste
oil for deep-frying

For The Stuffing
6 tbsp boiled and chopped potatoes
6 tbsp boiled sprouted moong (whole green gram)
3 tbsp finely chopped onions
3 tbsp finely chopped tomatoes
12 tbsp whisked fresh curd (dahi)
6 tsp green chutney
12 tsp sweet chutney
chaat masala for sprinkling
cumin seeds (jeera) powder for sprinkling
chilli powder for sprinkling
salt for sprinkling
6 tsp finely chopped coriander (dhania)
6 tbsp sev
6 tsp pomegranate (anar)

Method
For the katori chaat

In a deep bowl, add plain flour, add oil and salt and mix well to get a crumbly texture.
Add approx. ½ cup of water and knead into a stiff dough.
Cover with a lid and keep aside for 15 minutes.
Divide the dough into 6 equal portions.
Roll a portion of the dough into a 150 mm. (6”) diameter circle without using any flour for rolling.
Prick it all over using a fork.
Put a 75 mm. (3”) diameter steel or aluminum vati in the centre and cover all the sides around the vati and trim the excess dough which is inside the vati using a knife.
Heat the oil in a deep pan and deep-fry 1 vati at time. Remove the vati mould from the oil and let the katori cook till it is golden brown in colour form both the sides.
Repeat steps 5 to 8 to make 5 more katoris. Keep aside.

How to proceed

To make katori chaat, just before serving, place a katori on a serving plate, put in the depression 1 tbsp potatoes, 1 tbsp moong, ½ tbsp onions, ½ tbsp tomatoes, 2 tbsp curd, 1 tsp green chutney, 2 tsp sweet chutney, little chaat masala sprinkle little cumin seeds powder
Finally put 1 tsp coriander, 1 tbsp sev and 1 tsp pomegranate evenly over it.
Repeat steps 1 and 2 to make 5 more katori chaats.
Serve the katori chaat immediately.

Nutrient values (Abbrv) per serving

Energy	399 cal
Protein	10.1 g
Carbohydrates	47.9 g
Fiber	3.3 g
Fat	18.5 g
Cholesterol	4.8 mg
Sodium	21.7 mg

Click here to view calories for Katori Chaat, Aloo Tokri Chaat

Katori Chaat, Aloo Tokri Chaat recipe with step by step photos

like katori chaat recipe

Like katori chaat recipe | Indian tokri chaat | aloo tokri chaat | potato basket chaat recipe, then do try other chaat recipes also:
- moong sprouts and potato salli chaat | potato moong sprouts chaat | dahi moong sprouts chaat |
- khasta kachori recipe | moong dal khasta kachori chaat | kachori chaat | Street style khasta kachori | crispy khasta kachori chaat |
- aloo tikki chaat recipe | Delhi style aloo tikki chaat | street style aloo tikki chaat |

what is katori chaat made of?

katori chaat recipe | Indian tokri chaat | aloo tokri chaat | potato basket chaat is made of cheap and easily available ingredients in India: For the katori : 2 cups plain flour , ¼ cup oil, Salt to taste ,Oil for deep-frying. See the below image of list of ingredients for katori chaat.
For the stuffing: 6 tbsp boiled and chopped potatoes, 6 tbsp boiled sprouted moong , 3 tbsp finely chopped onions, 3 tbsp finely chopped tomatoes, 12 tbsp whisked fresh curd, 3 tsp green chutney , 6 tsp sweet chutney , Cumin seeds powder for sprinkling, Chilli powder for sprinkling , Salt for sprinkling , 6 tsp finely chopped coriander, 6 tbsp sev and 6 tsp pomegranate. See the below image of list of ingredients for katori chaat.

how to make dough for katori

To make katori chaat recipe | Indian tokri chaat | aloo tokri chaat | potato basket chaat, In a deep bowl, add 2 cups plain flour (maida).
Add ¼ cup oil.

Add salt to taste.
Mix well using hands to get a crumbly texture.
Add approx. ½ cup of water.
Knead into a stiff dough.
Cover with a lid and keep aside for 15 minutes.

Divide the dough into 6 equal portions.

how to shape and fry katori

Roll a portion of the dough into a 150 mm. (6”) diameter circle without using any flour for rolling.
Prick it all over using a fork.
Put a 75 mm. (3”) diameter steel or aluminum vati in the centre.
Cover all the sides around the vati.

Trim the excess dough which is inside the vati using a knife.
Heat the oil in a deep pan.
Deep-fry 1 vati at time.
Be careful while frying the katori, it will loossen the sides, then remove the vati carefully.
Let the katori cook till it is golden brown in colour form both the sides.

This is how the katori looks.

how to proceed

Just before serving, Place a katori on a serving plate.
Put 1 tbsp boiled and chopped potatoes in the depression.
Put 1 tbsp boiled sprouted moong (whole green gram).
Put ½ tbsp finely chopped onions.

Put ½ tbsp finely chopped tomatoes.
Put 2 tbsp curd (dahi).
Put 1 tsp green chutney.
Put 2 tsp sweet chutney.
Sprinkle little chaat masala and cumin seeds (jeera) powder.

Sprinkle chilli powder.
Sprinkle salt evenly over it.
Finally put 1 tsp chopped coriander (dhania).
Add 1 tbsp sev.
Add 1 tsp pomegranate (anar) evenly over it.

Serve immediately.

tips to make katori chaat

Crumbly texture is very important to get perfect crispy and flaky katori.
Put all the wet ingredients just before serving otherwise the katori will become soggy.
Be careful while frying the katori, it will loossen the sides, then remove the vati carefully.
You can store the katori in an airtight container for a week.