Ingredients
For the katori,
- 2 cups of thickly grated potatoes
- Oil for frying
Prepare Meethi Chutney,
- 1 cup Tamarind pulp/Imli pulp
- ½ cup dates soaked
- 1 teaspoon Dried ginger powder Sonth
- 1 teaspoon Red chili powder Lal mirch powder
- ½ teaspoon Red chili Lal mirch crushed
- ¼ teaspoon Salt namak or to taste
Prepare Green Chutney,
- 2-3 Green chilies Hari mirch
- 1 tablespoon Lemon juice nimbu ras
- ¼ teaspoon Salt Namak
- ½ cup Mint leaves Pudina
- ½ cup Fresh coriander Hara dhania
- 2-3 tablespoon Water Pani or as required
To prepare Chaat,
- 1 cup Chickpeas Chana boiled
- 2 medium sized Potatoes Aloo ,boiled
- 1 cup Green lentil gram Hari moong dal soaked & boiled
- 1 medium sized Onion Pyaz chopped
- 1 medium sized Tomato Tamatar deseeded
- 1-2 Green chili Hari mirch chopped
- A pinch of cumin powder jeera powder
- Salt namak to taste
- Chaat masala to taste
Instructions
For Making katori,
- Soak the grated potatoes in cold water for 10 to 15 minutes.
- Drain and wash in running water for about 5 to 7 minutes.
- Drain and pat dry using a dry absorbent cloth.
- Divide the grated potatoes into 10 equal portions.
- Place each portion of the grated potatoes on a 37 mm. (1½") diameter metal tea strainer and top with a second strainer.
- Hold firmly and deep fry in oil on a medium flame till the basket is golden brown. Remove the strainer from the oil, invert it and tap lightly to unmold the basket.
- Repeat steps 5 and 6 to make 9 more baskets. Store in an air-tight container.
For Tamarind chutney:
- In a blender jar, blend together
- In frying pan, add tamarind pulp, sugar and mix well.
- Add dried ginger powder,red chili powder,fennel seeds,red chili crushed and salt,mix well and cook for 2 minutes & set aside.
For Green chutney:
- In ginder,add green chilies,lemon juice,salt,mint leaves,fresh coriander and water,grind well & set aside.
For Chaat
- In bowl,add chickpeas,potatoes,green lentil gram, onion, tomato, green chilies, salt, chaat masala and mix well.
Assembling
- On prepared katori, add the following in order;
- First the chana chaat, followed by meethi chutney, yogurt, meethi chutney,green chutney.
- Sprinkle some red chili, chaat masala, cumin powder, thin(barik) sev & serve.
Notes
Use old potatoes to make the potato baskets / Katories crisp. It is wise to use multiple metal strainers, once you are comfortable with the recipe so that the frying gets done quicker. Use fresh cold yogurt.