April 19, 2024
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      wellhealthorganic.com

Katori Chaat

wellhealthorganic.com Katori Chaat: Katori chaat, also known as tokri chaat, stands as a beloved snack originating from North India. It comprises fried potato baskets laden with a delightful assortment of cooked chana, boiled potatoes, sweet and tangy chutneys, yogurt, and an array of spice powders.

Katori Chaat

  • Preparation Time: 20 minutes
  • Cooking Time: 25 minutes
  • Total Time: 45 minutes
  • Cuisine: Indian Street Food, North Indian
  • Course: Snacks, Starters
  • Diet: Vegetarian
  • Difficulty Level: Moderate

Ingredients:

For Aloo Katori:

  • 250 grams potatoes or 3 medium-sized potatoes
  • 2 cups water for soaking grated potatoes
  • 1 tablespoon Rice Flour
  • Oil for deep frying as required

For Chana Stuffing:

  • 1 cup boiled safed chana (white chickpeas)
  • 1 cup chopped boiled potatoes 
  • ¼ teaspoon red chili powder
  • ½ teaspoon roasted cumin powder
  • ½ teaspoon dry mango powder (amchur powder)
  • ½ teaspoon black salt 

Other Ingredients for Tokri Chaat Stuffing:

  • ⅓ cup beaten fresh curd (yogurt)
  • ⅓ cup Tamarind Chutney
  • ⅓ cup Coriander Chutney
  • Chaat masala as required
  • Black salt as required
  • Sev as required
  • Pomegranate arils as required (optional)
  • 1 to 2 tablespoons chopped coriander leaves

Also Read: Karela Recipe

Instructions:

Grating and Soaking Potatoes:

  1. Take 2 cups of water In a bowl.
  2. Rinse 250 grams of potatoes or 3 medium-sized potatoes, then peel them.
  3. Grate potatoes using a medium-sized grater. Avoid making fine potato gratings.
  4. Add the grated potatoes to the bowl of water. Let them soak for 15 to 20 minutes.

Making Aloo Tokri:

  1. After soaking, take a portion of grated potatoes in your palms and squeeze out all the water.
  2. Place them on a kitchen paper towel to absorb excess moisture. Repeat with the remaining grated potatoes.
  3. Evenly distribute the grated potatoes across the kitchen paper towel.
  4. Add 1 tablespoon of rice flour (or corn starch) and mix well.
  5. Take two tea strainers, one slightly larger than the other. Place some grated potatoes in the larger strainer.
  6. Press with your fingers or a spoon to create an even layer of grated potatoes around the strainer, ensuring the center isn’t too thick.
  7. Heat oil for frying in a heavy kadai. To check if the oil is at the right temperature, add a few grated strands of potatoes. They should rise steadily.
  8. Place the smaller strainer on top of the grated potatoes and gently press it down.

Frying Aloo Lachha Tokri:

  1. Carefully lower both strainers into the hot oil and fry over medium flame.
  2. After a minute, remove the top strainer to drain excess oil.
  3. Continue frying until the potatoes turn crisp and light golden, ensuring they’re evenly fried.
  4. Once done, remove the potato basket from the strainer onto kitchen paper towels to absorb excess oil.
  5. Repeat the process with the remaining grated potatoes.

Also Read: Coconut Burfi

Making Chana Stuffing:

  1. In a bowl, combine boiled safed chana, chopped boiled potatoes, red chili powder, roasted cumin powder, dry mango powder, and black salt. Mix well.

Assembling and Making Katori Chaat:

  1. Place aloo lachha basket on a serving plate or chopping board.
  2. Fill the potato basket with the prepared chana and potato mixture.
  3. Top with beaten curd, tamarind chutney, and coriander chutney.
  4. Sprinkle chaat masala and black salt according to taste.
  5. Add sev and pomegranate arils if desired.
  6. Garnish with chopped coriander leaves.
  7. Repeat to assemble all aloo katoris.
  8. Serve the katori chaat immediately.