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KATORI
CHAT
INGREDIENTS FOR MAKING KATORI (BOWL)
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Maida |
200 gms |
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Oil |
300 gms |
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Salt |
1/2 tsp |
METHOD FOR MAKING KATORI (BOWL)
Make a stiff dough of maida with 3-4 tbsp oil and salt. Divide into 15 equal parts, roll into thin rotis and prick with a fork all over. Heat oil in a kadahi. Grease the outside of a medium size steel bowl. Take one roti, stick on the outer side of the bowl so that it takes the shape of the bowl. Put in the hot oil along with the steel bowl. Remove the steel bowl as soon as it separates. Fry the bowl-shaped roti to a light brown color. Prepare all the katoris similarly and keep aside.
INGREDIENTS FOR FILLING
| Curd (beaten) | 500 gms | Onions (chopped) | 2 |
| Masala Chhole | 1-1/2 cup | Urad Dal ke vade (bhalle)-small | 15 |
| Tamarind Chutney | 1-1/2 cup | Maide ki Papdi | 30-40 |
| Sprouts (boiled) | 1-1/2 cup | Bhujia (sev) | 100 gms |
| Boiled Potatoes (chopped) | 4 | Coriander Leaves (chopped) | 1 cup |
| Roasted Dhaniya Powder | 2 tsp | Chat Masala | 2 tsp |
| Roasted Jeera Powder | 2 tsp | Garam Masala | 1 tsp |
| Plain Salt and Rock Salt | 1 tsp each | Red chilly powder | 1 tsp |
METHOD FOR SERVING
Dip a katori in the curd and put in a serving plate. Fill with vada (bhalla), crushed papdi (2-3), one tbsp of chhole, one tbsp of sprouts, some potatoes and onions. Pour two tbsp of curd and one tbsp of tamarind chutney. Sprinkle all the masala to taste. Garnish with bhujia and coriander leaves.
Makes: 15 plates.
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