Katori chaat

Posted on September 11, 2009. Filed under: Chaat | Tags: , , , , |

Mini tarts filled with a spicy mixture of sprouts and chutneys.
I have suggested baking the tart cases but you can stack them up and deep fry them in oil. The cases can be made days in advance and keep well when stored in an air-tight container.
Just rustle up the filling and serve these pretty tarts to display your culinary skills to your family and friends.

katori chaat
Cooking Time : 40 mins.
Preparation Time : 15 mins.

Makes 12 pieces.

For the katoris
1/2 cup plain flour (maida)
1/4 cup butter, softened
1/4 teaspoon salt
For the filling

1/2 teaspoon cumin seeds (jeera)

1 cup mixed sprouts (boiled)

a pinch asafoetida (hing)
2 teaspoons chilli powder
2 teaspoons coriandercumin seed (dhania-jeera) powder
1/4 teaspoon turmeric (haldi) powder
1 teaspoon amchur (dry mango powder)
1 teaspoon chole masala (chana masala)
2 tablespoons oil
salt to taste
For serving
beaten curds

khajur imli ki chutney

green chutney

sev or nylon sev

chaat masala

For the katoris
1. Combine the flour, butter and salt and make a stiff dough using a little water. Knead very well.
2. Divide the dough into 2 equal portions.
3. Roll out each dough portion into a sheet of 6 mm. (¼”) thickness.
4. Cut rounds of pastry using a large 50 mm. (2″) diameter cookie cutter and press into tart moulds.
5. Prick all over with a fork.
6. Bake in a hot oven at 230°C (450°F) for 10 to 15 minutes.
7. Cool the tart cases.
For the filling
1. Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida.
2. Add the sprouts, chilli powder, coriander-cumin seed powder, turmeric powder, amchur, chole masala, salt and 2 tablespoons of water and mix well. Cook on a slow flame for 4 to 5 minutes. Keep aside.
How to proceed
1. Fill each tart with a portion of the filling.
2. Top with curds, khajur imli ki chutney, green chutney, sev and chaat masala.
3. Serve immediately.
Chole masala is a spice blend that is easily available at provision stores.


This sweet and sour chutney blend spruces up almost all chaat recipes.
The addition of jaggery makes the chutney sweeter, but you may omit it if you prefer a more tangy flavour.
An essential accompaniment to most chaats, this chutney can be stored refrigerated for upto a month and deep frozen for more than 6 months.

Cooking Time : 15 mins.
Preparation Time : 10 mins.

Makes 2 cups.

2 cups dates (khajur), deseeded
1/4 cup tamarind (imli), deseeded
1 cup jaggery (gur), grated
1 teaspoon chilli powder
a pinch asafoetida (hing)
salt to taste
1. Wash the dates and tamarind and place them in a saucepan.
2. Add the jaggery, chilli powder, asafoetida, salt and 4 cups of water and simmer for 20 to 25 minutes.
3. Cool and strain the mixture through a sieve.
4. Use as required. Store refrigerated.
You can also purée the chutney in a food processor and then strain it.


A green mint and coriander flavoured chutney which is great for sandwich spreads.
Mint adds freshness to this chutney. The addition of lemon juice enhances the flavours of mint and coriander and prevent discoloration of the greens.
Green chutney is probably the most favourite Indian accompaniment. Crispy samosas, dhoklas etc. are considered incomplete without this chutney.
The chutney can be stored refrigerated for upto a week.

Preparation Time : 10 mins.
Cooking Time : Nil.

Makes 1 cup.

2 cups chopped mint leaves
1 cup chopped coriander
1 large onion, sliced
juice of 1 to 2 lemons
1 tablespoon sugar
4 to 6 green chillies
salt to taste
1. Combine all the ingredients and grind to a smooth paste in a blender using very little water.
2. Refrigerate and use as required.


One flavour that most snacks rely on for their zip is chaat masala.
Chaat masala is a spice blend consisting of black salt, chilli powder, cumin seeds and dry mango powder.
That is why traditional combinations are home ground and kept ready for use.
There are as many recipes for chaat masala as there are households in India, but this one is a personal favourite!
Store this masala in an air-tight container.

Cooking Time : Nil.
Preparation Time : 4 mins.

Makes 4 cups.

1 cup slightly roasted coriander seeds (dhania)
1 cup Kashmiri red chillies, roasted
1 cup roasted cumin seeds (jeera)
1 cup amchur (dry mango powder)
3 tablespoons black pepercorns
1 cup salt
3 tablespoons black salt (sanchal)
1. Powder all the ingredients together in a grinder.
2. Store in an air-tight container.
3. Use as required.

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