Hello all! Hope you all are having a great Sunday! I have a strong fondness for ‘Chaat’ (Read more about Chaat here: http://en.wikipedia.org/wiki/Chaat), due to my North Indian heritage. I still recall, during every summer trip to my Grandma’s in UP (Uttar Pradesh) how me and my siblings hogged on the street chaats. The chaats were mind-boggling. I remember my mom giving us just Rs. 5 (almost 1 cent :)) almost every evening and we used it to enjoy sumptuous chaat delicacies. How I miss those childhood days :(.
In lieu of being a little nostalgic today, I bring to you one of the many chaat dishes from North India called, ‘Katori Chaat’. Katori – means a small cup. This is prepared in a variety of ways, using either all-purpose flour or potatoes. These are typically deep-fried, however, I bring to you a non fried version, for you all to enjoy without any guilt :). These look gorgeous and taste yum. Serve these as appetizers and impress your guests or to please your own pallets :). I hope you all try this recipe out.
Ingredients (yield’s 10 katoris)
4 medium-sized potatoes (de-skinned and grated thick. Make sure to soak the grated potatoes in water to prevent them from blackening. You could also use frozen hash browns instead)
1 cup boiled chick peas (roughly smashed)
1/2 cup cucumbers (finely chopped)
1/2 cup tomatoes (finely chopped)
1/2 cup onions (finely chopped)
juice of one lemon
finely chopped cilantro
2-3 green chilies (finely chopped. Adjust to taste)
sweet tamarind chutney (to taste)
green cilantro and mint chutney (to taste)
salt to taste (little less than desired, as chaat masala also includes salt)
chaat masala to taste
2 tsp fresh roasted cumin powder
beaten yogurt (add some salt and sugar to taste. Beat to remove any lumps. The consistency of the yogurt should be like that of a soup)
thin yellow sev for garnish
- Pre-heat the oven to 375 deg F.
- Grease the muffin pan with some non-stick spray or oil. Now squeeze out all the water from the grated potatoes.
- Using a spoon, take up to two spoonfuls of potatoes and spread them in the greased muffin pan. Make sure to press the potatoes firmly so that they take the shape of the muffin mould.
- Repeat step 3 till you use up all of the grated potatoes. Once done, spray some oil on the potatoes and place the tray in the oven.
- Bake for about 50 – 60 mins, till you see the sides and top of the potatoes turn golden brown. It is Ok if the inner side of these cups is not completely golden brown.
- For the filling, in a mixing bowl, add the chickpeas, cucumber, tomatoes, onions, lemon juice, salt, green chili, green chutney, cilantro and chaat masala and mix well.
- Once you are ready to relish these or serve these, assemble the chaat. Arrange the baked potato cups in a tray. Fill these up with the mixture prepared in Step 6. Now drizzle a spoon full of yogurt and tamarind chutney over these. Sprinkle some sev.
The chaat is ready to be served.
- Make sure to assemble the chaat only when you are ready to enjoy them. Otherwise they would turn soggy.