Katori Chaat

How to Prepare

1. Prepare the dough for katoris by mixing 2 cups of all-purpose flour with 1/2 tsp salt
2. 2 tbsp oil, and water as needed to form a stiff dough. Knead for 5 minutes and let it rest for 20 minutes.
3. Divide the dough into 40 equal portions and roll each portion into a small circle (about 3 inches in diameter).
4. Shape each circle into a katori (small bowl) using a cookie cutter or by pressing it into a small bowl mold. Prick the base with a fork to prevent puffing.
5. Heat oil in a deep frying pan over medium heat and fry the katoris until golden brown and crisp. Remove and drain on paper towels. Set aside.
6. In a mixing bowl, combine 4 cups boiled chickpeas
7. 2 cups boiled potatoes (cubed)
8. 2 cups chopped onions
9. 2 cups chopped tomatoes, and 1 cup chopped coriander leaves.
10. Add 4 tsp chaat masala
11. 2 tsp roasted cumin powder
12. 2 tsp red chili powder, salt to taste, and 1 cup tamarind chutney. Mix well.
13. Fill each katori with the prepared chaat mixture just before serving.
14. Top each katori with 1-2 tbsp yogurt, a drizzle of green chutney, and a sprinkle of sev.
15. Serve immediately to maintain crispiness.