About:

Traditionally Katori are made with All Purpose flour and deep fried. Here I tried to use whole wheat flour and baked them.

Katori chaat can be made with different fillings like fruits or sprouts or salads or any other choice of yours. Here I filled them with Chickpeas, Mix of Veggies, Fresh Raw Mango and Potatoes. To spicy it up have used homemade Green Chutney, Sweet and Tamarind Chutney.

Yields: 10-12
Preparation time: 15 minutes
Baking time: 20 minutes

Ingredients:

For Katoris/Tarts:

• Whole wheat flour-1cup
• Corn flour/Corn Starch-1tsp
• Yogurt-1/4cup
• Carom Seeds – 1 tsp
• Salt- 1/4tsp
• Sunflower Spread/Olive Spread- 3 to 4 tbsp

For the filling:

• Boiled Potato – 2 medium
• Boiled Chickpeas – ½ cup
• Grated Mango – 2 to 3 tbsp
• Finely chopped onion-1/4 cup
• Finely chopped tomatoes-1/4cup
• Cumin powder-to sprinkle
• Chaat masala-to sprinkle
• Black salt/rock salt-1tsp
• Dates Tamarind Spread- 2tbsp/ as required
• Mint chutney- 2tbsp/ as required
• Sev – a handful
• Chopped coriander- a handful

Procedure:

For Katoris:

• Whisk corn flour, yogurt, olive oil, salt in a bowl. Sift in flour to this mixture and make a stiff dough using little water if required and knead
• Divide the dough into 2 equal portions.
• Roll out each dough portion into sheet of 6mm (1/4”) thickness, cut rounds of pastry using a large 50mm (2”) diameter cookie cutter and prick all over with fork.
• Place these on back side of a muffin shaped baking tray.
• Pre-heat oven at 180 deg C and bake for 10-12 minutes/ until slightly golden.
• Cool Katoris/Tarts

For filling:

• Mash Potatoes in a mixing bowl and to this add boiled Chickpeas, Raw mango, Rock salt, Cumin powder and Chaat masala.
• Fill each tart/katoris with 1 to 2 tablespoon of mixture
• Top with onion, tomatoes, sprinkle some green chutney, Sweet Tamraind chutney
• Garnish with Sev and Coriander

Serve Immediately

Dates Tamrind Chutney:

Mint Chutney:

Note:

• Spices can be skipped/ personalized as per the taste.
• Can use mixed sprouts/ veggies OR Fruits