How to make Katori Chaat -
Delicious chole served in katoris made with potato shreds and deep fried to perfection
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Medium potatoes, Cornflour
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Katori Chaat checkout Mashed Potatoes with Beetroot Wafers, Aloo Puff, Bread rolls, Potato Papad - SK Khazana . You can also find more Snacks and Starters recipes like Rawa Vegetable Pancakes Batata Bhajiya - SK Khazana Onion Leeks Masala Rosti Pasta Hot Pot
Katori Chaat Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Katori Chaat Recipe
Medium potatoes peeled 4
Cornflour 4 tablespoons
Oil to deep fry
Ready made pindi chole as required
Small onion finely chopped 1
Small tomato finely chopped 1
Yogurt as required
Sweet tamarind chutney as required
Green chutney as required
Chaat masala as required
Sev for garnish
Fresh coriander leaves chopped to garnish
Method
Step 1
Peel potatoes and thickly grate them into a bowl of water. Wash them well. Drain on absorbent paper, cover with another absorbent paper and pat them dry. Transfer them into a bowl, add cornflour and mix well.
Step 2
Heat sufficient oil in a kadai. Line tea strainer with some of this mixture, place another tea strainer over the potato and press it gently to get the shape of a katori. Lower this into the hot oil and deep-fry till half done. Remove the strainer on the top and lower the strainer with the potato into hot oil again and deep-fry till golden and crisp. Drain on absorbent paper. Make more katoris with the remaining potato mixture.
Step 3
Place the katoris on a serving plate, fill them up with pindi chole, onion, tomato, and add a little yogurt, sweet tamarind chutney, green chutney, sprinkle some chaat masala, sev and coriander leaves and serve immediately.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
