Recipe: Katori Chaat

Priyanka Arun cooks up spicy sprouts and fills them into baked pastry (maida) cups to make her spicy-sweet-chatpata Katori Chaat.

Ingredients

For the katoris

• ½ cup maida or all-purpose flour
• ¼ cup butter, softened + a little extra for greasing the bowls/katoris
• ¼ tsp salt
• Water

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For the filling

• 1 cup lightly-boiled or steamed mixed sprouts
• ½ tsp jeera or cumin seeds
• Pinch hing or asafoetida

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For the filling, continued:

• 2 tsp chilly powder
• 2 tsp jeera-dhania or coriander-cumin powder
• ¼ tsp haldi or turmeric powder

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For the filling, continued:

• 1 tsp aamchoor or dried mango powder
• 1 tsp chole masala
• Water

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For the filling, continued:

• 2 tbsp oil
• Salt to taste, about 1 tsp

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For serving and garnish

• 1 cup yoghurt, whisked
• 1 cup date-tamarind chutney

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For garnish, continued:

• Green chutney
• Sev
• Chaat masala

Method

• To make the katoris, combine the flour, butter, salt and make a stiff dough using a little water.
  Knead very well.
• Make small 1½-inch diameter balls and flatten into circles.
• Grease small steel bowls or katoris with a little butter on the outside.

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• Press the dough circle around the exterior of the bowl/katori to shape it like a katori.
  Repeat for the rest of the dough circles and prick the katoris with a fork.

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• Bake them in an oven at 230°C for 10-15 minutes.
  Cool the katoris and keep aside.
• To prepare the filling, heat the oil in a frying pan and add the cumin seeds.

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• When the jeera begins to crackle, add the hing.
  Add the sprouts, chilly powder, coriander-cumin seed powder, turmeric powder, aamchoor powder, chole masala, salt and 2 tbsp water.

Method, continued

• Continue cooking over low heat for 4-5 minutes, take off heat and keep aside.
  Take 1 tbsp of this filling and place it in the katoris, one by one.
  Garnish with the sev and the chaat masala.
• Serve with yoghurt, date-tamarind chutney, green chutney; Serves 3-4.