A perfect party or potluck food that is sure to please and probably won’t last very long on the dinner table!
So, today, I’d like to share with you one of my very old (college time) creations – the Katori chaat recipe or tokri chaat recipe. Pretty much everyone in India loves a chaat recipe, and there are unaccountable varieties of chaat in India. But, if it is served in individual portions, like this Katori chaat recipe, then trust me, it’s always a winner!
Crispy and flaky Sweet, tangy, and spicy Packed with a gamut of flavors Make-ahead appetizer Insanely Addicting Pairs so well with chai, and Perfect for any occasion – get-togethers or house parties!
What can I say more? People of all ages love the Katori chaat recipe. Make a little customization for the little kids (at the spice level), and it will be an instant hit with them too.
Katori or tokri translates to a small basket or a bowl. In simple words, we are talking about deep-fried or baked golden crusty edible munching shells that make a lovely vehicle for filling and toppings that are not only tempting but are also very pleasing to your taste buds. And chaat, on the other hand, is essentially an umbrella term used to define finger-licking savory snacks sold by small street vendors to big cafes and malls in India. As a bonus, you get to create your own version of Katori chaat and enjoy presenting your way-better-than-street vendor creation. In addition, this easy and tempting recipe will make any festive celebration all the more yummylicious and fun. It is an excellent make-ahead appetizer, and you can easily switch up the fillings and have fun with your own toppings.
Flours — The building block of this recipe. I have used a combination of all-purpose flour and wheat flour to form my katoris. Oil — to knead the dough and fry the katoris. Any neutral oil will work. Chickpeas — I didn’t want to keep my Katori chaat recipe all potato-oriented; therefore, I have used spiced chickpeas as a topping in my chaat. In addition to that, it adds a nice bite to the chaat. Bean sprouts — This is optional, but I have added crunchy bean sprouts for an extra nutritional boost since I am a huge fan of bean sprouts. Feel free to skip if sprouts are unavailable. Potatoes — I have used russet potatoes for the Katori chaat recipe. They are low in moisture, and they crisp up quickly in the airfryer. Yogurt — Whisked yogurt is a must-have ingredient for all Indian chaats. You can use homemade yogurt or the store-bought one, both work for this recipe. Substitute — You can easily substitute yogurt with dairy-free and vegan alternatives. Cucumbers — They add a freshness and crunch to our favorite chaat. If you are not a fan of cucumbers in chaat, leave it out. Substitute — Add or skip the spices or herbs to your liking. Chutneys — Oh yes! The backbone of any Indian chaat is chutney. Lots of green chutney made up of mint and coriander. And tamarind chutney, also known as meethi chutney, drizzled all over and inside the katoris. Tamarind chutney’s sweet and tangy flavor counteracts the spicy flavor of the green chutney. Garnishes — This Katori chaat recipe is finished with a generous sprinkle of sev, chaat masala (a key spice), and Kashmiri red chili powder (for a pop of color). In the end, a generous sprinkle of pomegranate seeds gives the rest of the ingredients some oomph with its sweet and tangy flavor. Impressive isn’t it! This Katori chaat recipe is loaded with great flavors, and it’s quite a crowd-pleaser recipe! Cook Chickpeas — Soak dried chickpeas overnight. In the morning, drain the water and transfer the chickpeas to an Instant Pot and add filtered water, salt, and a pinch of baking soda. Press the ‘Pressure cook button’ and cook on high pressure for 20 minutes. Allow the pressure to release naturally for 10 minutes, then move the steam release handle on the lid to the venting position. Once the pin drops, carefully open the Instant Pot. Substitute — You can use a can of chickpeas to save time. Drain the aquafaba (the brine water that preserves chickpeas) and use the chickpeas as stated below.
Form the Dough — In a large mixing bowl, combine the flours, salt, and one tablespoon of oil. Gradually add water into the bowl and knead until it forms a soft, pliable dough. Cover the dough with a damp cloth and let it rest on the kitchen counter. After 15 minutes, drain the potatoes and pat them completely dry on a kitchen paper towel. Transfer the potatoes to a bowl, and drizzle them with oil. Spread them in a single layer in the airfryer. Air fry the potatoes at 375°F for 15-20 minutes or until crisp. After the cooking time is over, remove it from the air fryer and set them aside. Fry the Katoris — Heat oil in a pan. Now, divide the dough into equal-sized round balls. Flatten the dough and roll the dough into a flat, round disc. Place a round Katori in the center of the rolled dough. Wrap the Katori with the dough. Using the knife, carefully trim the extra dough from the top of the Katori.
Carefully run a small knife around the edges of the Katori, and the fried dough Katori will come loose. Set it aside. Repeat the process with the rest of the dough until all the dough is used up. Substitute — Baked katori chaat version is explained below. Not in a mood want to make katoris at home, no worries. You have choices, my friend. You can buy these savory cups or Athen foods mini phyllo dough shells to speed up the process.
Arrange a Katori on a plate. Start layering the katoris with —
chickpeas, green chilies, moong bean sprouts, potatoes, lots of green chutney, tamarind chutney, roasted cumin powder, chaat masala, cucumber, onions, and a generous drizzle of chilled yogurt.
Protip — If your yogurt tastes sour, add a tablespoon of sugar to sweeten the yogurt and whisk until completely dissolved. Yogurt drizzled on top of tokri chaat should be of thin, batter-like consistency.
Finish off the Katori with a final drizzle of green chutney and meethi chutney. Add a layer of thin sev on top, sprinkle pomegranate seeds, and chopped cilantro leaves, and serve. Protip — Katori chaat is a very adaptable recipe. Feel free to add or subtract whatever ingredients you like! The sky is the limit when it comes to filling; you can fill this katoris with whatever your heart desires.
You have to savor each bite. As you dig deep into the Katori, you will feel the crunchy texture of onions, spice from the green chilies, and the tangy flavor from the chutneys exploding in your mouth. Besides katoris, you can partially make this Katori chaat recipe in advance. As you must have noticed that there are various steps to this recipe. So instead of doing everything on the same day, you can —
Cook the chickpeas and potatoes a day in advance. Prepare Moong bean sprouts – check out this link for making sprouts in Instant Pot. Prepare the chutneys beforehand and store them in an airtight container. In fact, you can make the chutneys months in advance and freeze them. Use as needed. Whisk the yogurt and refrigerate. Peel the pomegranate and store it in the fridge.
Allow the guests to fill and finish the katoris to their liking. You sure can! You can make it healthier by using Baking the katoris. I had tried it, and trust me; the taste is not at all compromised. The step-by-step instructions are given in the recipe card below. You can store this katoris on the counter right at room temperature for 2–3 days. Place the cooled katoris on a plate and cover with a kitchen paper towel. The katoris will stay crisp for 2-3 days. Heat the katoris in the air fryer for 2-4 minutes. That leftover katoris will become crunchy and delicious, just like they were freshly made. Roll up your sleeves to prepare the best chaat recipe that will surely make you feel proud to crown yourself as Chaat Queen today! Get set and hit the button below for the full recipe. Trust me, once you bite into this ultimate indulgence – Katori chaat, it will make you feel like you’re eating at an authentic Indian joint on the streets of India. Should you make this Katori chaat recipe, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
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