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