New Delhi: Katori chaat recipe is popular in north India. Here the tokri or katori is made from grated potatoes. In Hindi the word ‘lachha’ means strands. Hence the term aloo lachha tokri which means baskets made from grated potato strands.
- 1 cup Wheat flour
- 1 cup All purpose flour
- ½ teaspoon Salt
- 2 tablespoons Oil
- Water to knead the dough
- Oil for Frying
Boil And Season Chickpeas
- 1 cup Chickpeas
- 1 teaspoon Salt
- ⅛ teaspoon Baking soda
- 2 cups Water to boil the chickpeas
- ½ teaspoon Cumin powder
- 1½ teaspoons Chana Masala
- 1 teaspoon Oil
Other Katori Chaat Ingredients
- 1 cup Bean sprouts
- 1 medium Onion finely chopped
- 1 cup Yogurt whisked
- ¾ cup Cucumbers finely chopped
- 1 large Potato
- 2 medium Green Chilies finely chopped
- ½ cup Green Chutney
- ½ cup Tamarind Chutney
- Chaat Masala
- Coriander leaves
- Pomegranate seeds
- Kashmiri Red chili powder
- Soak dried chickpeas overnight in 3 cups of water. In the morning, drain the water and rinse the chickpeas again. Transfer the chickpeas to an Instant Pot and add filtered water to the chickpeas. Add salt and a pinch of baking soda.
- Place the lid on the Instant Pot. Seal and secure. Press the ‘Pressure cook button’ and cook on high pressure for 20 minutes. Make sure the venting knob is in the sealing position.
- Allow the pressure to release naturally for 10 minutes, then move the steam release handle on the lid to the venting position. Once the pin drops, carefully open the Instant Pot. Drain the boiled chickpeas and separate the beans from the water.
- Heat oil in a pan over medium heat. Transfer the cooked chickpeas to the pan and season them with salt, roasted cumin powder, and chaat masala. Stir until combined. Lower the heat to the low-medium setting. Cover, and allow the chickpeas to soak in all the flavours for about 4-5 minutes. After the cooking time has lapsed, removed the chickpeas from the heat and set them aside.
Form The Dough
- In a large mixing bowl, combine the flours, salt, and one tablespoon of oil.
- Gradually add water into the bowl and mix the ingredients until well incorporated. Knead until it forms a soft, pliable dough.
- Cover the dough with a damp cloth (to prevent drying out) and let it rest for 20-30 minutes on the kitchen counter.
Fry The Katoris
- Heat oil in a pan over medium heat. Take a medium-sized Katori for making the katoris.
- Now, divide the dough into equal-sized round balls.
- Flatten the dough and roll it out the dough into a flat, round disc around 3 inches wide.
- Place a round Katori in the center of the rolled dough.
- Wrap the Katori with the dough. Using the knife, carefully trim the extra dough from the top of the Katori.
- Drop the dough-wrapped Katori in the oil once the oil is medium-hot (not highly fuming hot).
- Allow it to cook from the bottom until golden. Now, flip and cook from the top until golden.
- Once evenly cooked, remove from oil and drain it on a kitchen paper towel. Carefully run a small knife around the edges of the Katori, and the fried dough Katori will come loose.
- Set it aside. Repeat the process with the rest of the dough until all the dough is used up.
Assemble Katori Chaat Recipe
- Before we start assembling the katoris, gather all the ingredients. Ensure the yogurt is whisked and thinned out (with water or milk) for an easy drizzle. Refrigerate until ready to use.
- Arrange a Katori on a plate. Start layering the katoris.
- Chickpeas and green chillies.
- Bean Sprouts.
- Crispy potatoes.
- Green chutney, tamarind chutney, cumin powder, and chaat masala.
- A generous drizzle of yogurt.
- Finish off the Katori with a final drizzle of green chutney and meethi chutney.
- Add a layer of thin sev on top for an extra crunch.
- Sprinkle some pomegranate seeds, and chopped cilantro leaves, and serve immediately. As a soggy Katori won’t taste that good.