Mum’s Katori Chaat

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This recipe it a true crowd pleaser and it looks gorgeous! What more could you want?
Serves 6

For the Katori
300g plain flour
¾ tsp salt
½ tsp carom seeds
5 tbsp oil/ghee

4 metal katori/ small bowl

For the Filling
400g dried chickpeas, soaked overnight
4 red potatoes, roughly chopped
coriander and mint chutney
tamarind chutney
5 tbsp natural yoghurt
1 brown onion, finely chopped
1 tsp chilli powder
1 tsp chat masala


– In a large bowl, add the plain flour, salt, carom seeds, and oil. Mix until you form a breadcrumb texture.

– Add some lukewarm water, a little at a time, and stop when you have got a nice soft dough.

– Once the dough has come together, knead it for 1 minute until smooth. Lightly coat the dough in oil, cover, and let it rest for 10-15 minutes.

– Divide the dough into walnut-sized portions. Use a rolling pin to roll out each portion into a thin circle.

– Lightly cover the bottom of each katori/bowl with a dough circle.

– Add 1-2 cups of oil to a deep, hot pan and bring it to 170°C.

– Place as many katori as possible into the pan. After 1 minute the dough should come away from the metal bowl. Carefully remove the metal bowl and then add a little oil to the inside of the katori. Cook for 3-4 minutes until lightly golden.

– Remove them from the oil and place them on some kitchen roll to remove any excess oil.

– Repeat the process with the rest of the dough.

– Add the soaked chickpeas to a pressure cooker and cover in water with 1 tsp salt. Cook for 20 minutes. Once cooked, add ½ tsp salt and use a potato masher to break them open.

– Add the potatoes to a pan, cover in water, and cook for 12-15 minutes until soft. Once cooked, allow them to cool slightly and then chop them into bite-size pieces and mix with ¼ tsp salt.

– In a small bowl, mix the yoghurt, 2 tbsp of water, ¼ tsp salt, and ¼ tsp sugar to dilute it.

– In a large bowl, add the chickpeas, potatoes, onion, 1 tsp salt, chilli powder, and chat masala. Mix well.

– To assemble the katori, place one onto a plate. Add 1 heaped tbsp of chickpea and potato mix. Drizzle 1 tbsp of yoghurt, tamarind chutney, and coriander chutney on top. Finally, sprinkle with a little bit of sev!

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