How to make Katori Chaat -
Potato baskets stuffed with chole and chutneys.
This recipe has featured on the show Khanakhazana.
Katori Chaat Recipe Card
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Cook time : 16-20 minutes
Level Of Cooking : Moderate
Ingredients for Katori Chaat Recipe
Potatoes 5 medium
Chickpeas 2 tablespoons
Thick yogurt 4 tablespoons
Sweet date and tamarind chutney as required
Green chutney as required
Sev 2-3 as required
Fresh coriander leaves 2-3 tablespoons
For chole filling
Chickpeas (kabuli chana) soaked 1 cup
Salt to taste
Tea leaves 2 teaspoons
Ghee 2 tablespoons
Onions chopped 2 medium
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Chole masala 4 tablespoons
Fresh tomato puree 3/4 cup
Fresh coriander leaves chopped 4 tablespoons
Grate the potatoes and soak them in water for five minutes. Drain thoroughly and spread on an absorbent kitchen towel to dry. Divide into four portions. Take two small strainers – one slightly bigger than the other. Heat sufficient oil in a kadai. Layer the bigger strainer with one portion of the grated potatoes. Place the other strainer over the potato layer and press lightly. Gently lower both the strainers together into the hot oil and deep fry till golden. Drain and place on an absorbent paper and set aside. Similarly make the rest of the katoris.
Take the chickpeas with three cups of water and salt in a pressure cooker. Tie up the tea leaves in a piece of muslin cloth and lower it into the pressure cooker. Close the lid and pressure cook till five to six whistles or till the chickpeas are soft. Drain and set aside. Reserve one fourth cup of stock for cooking. To make chole, heat two tablespoons of ghee in a kadai, add onions and sauté on low heat till light golden.
Add ginger paste and garlic paste and sauté for half a minute. Add three tablespoons of chole masala, continue to sauté for another minute, add tomato puree and cook on low heat for two to three minutes. Add the boiled chickpeas along with the reserved stock and simmer for five minutes or till all the water is absorbed and ghee surfaces on top. Sprinkle the remaining chole masala and coriander leaves, stir and cover immediately. Remove from heat and keep warm.