Whosayna’s Aloo Katori Chaat

Whosayna’s Aloo Katori Chaat

Cooking Time

Preparation Time : 30

Cook Time : 30

Total Time : 60

Ingredients

Serves 6

  • You will need: Aloo Katoris 1/2 kg Baby Potatoes (boiled and peeled) 1 Onion (chopped) Namkeen Sev Salt (as required) Corriander Leaves (chopped) 3 Green Chillies (chopped) Tamarind Sauce Hot Chutney 1 Tomato cubes (optional) 1 cup Yogurt (if you like chaat with dahi) Katoris: 1/2 cup All Purpose Flour 2 Potatoes (boiled and mashed) Salt (as required) 2 tbsp Oil 1/2 tsp Baking Powder Namkeen Sev: 2 cups Besan (Gram flour) Salt (as required) 1 tbsp Oil 1/2 tsp Turmeric powder pinch of Soda bicarbonate Paani/Ras/Tamarind Sauce: 1/2 cup Tamarind pulp (tamarind boiled with dates and sugar) 1 bunch Mint leaves 1/4 bunch Corriander leaves pinch of Salt 3 tbsp Sugar 1 Green Chilli pinch of Black salt (optional) 1/2 tsp Cummin powder Green Chutney: 6-7 Green Chillies 1 tbsp Roasted Chana/Dalia 1 Garlic Clove Lemon Juice Salt (as required) 1/4 bunch Corriander Leaves few strigs of Mint Leaves Red Chutney: 3-4 Red Chillies (remuv seeds) 2 Garlic Cloves Salt (as required) Lemon Juice 1/4 cup Rosted Peanuts

Directions

  • 01

    Katoris: Bind using ingredients to soft dough, press from chakri machine into greased single cupcake moulds, deep fry putting each chakri katori with its mould as it fries mould will come out, remove on strainer, remove chakri katoris when golden brown in color. When all done keep aside and let it cool, can store in airtight tin Namkeen Sev: Bind to sticky dough and use sev machine to make sev. Deep fry till crispy but should not brown up NB: i added red color for this purpose Paani/Ras/Tamarind Sauce: Blend all with very little water to get thick chutney then keep in fridge to chill. Green Chutney: Blend all well with very little water to a paste. Keep in a bowl Red Chutney: Blend all well and keep in a bowl How to make Katori Aloo Chaat: In each katori put boiled baby aloo. Scoop one tablespoon tamarind sauce and hot chutney and dahi if using sprinkle chilli powder. Then put corriander leaves, green chillies and sev with chutneys. Serve as you make katoris

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