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Home Dish Potato Coins Katori Chaat

Potato Coins Katori Chaat

Name: How to cook Potato Coins Katori Chaat - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Sonia Shringarpure (Thefoodiedoodler)

Potato Coins Katori Chaat

#indvsban Chaat is such a good idea for rainy days as well as for game days. Though this recipe is a bit long in process, the outcome is totally mind blowing. Of course, the katoris can be made well in advance and stored in airtight containers.

Ingredient

Food ration :

4 servings

Cooking time :

45 minutes

for

katori:

3/4 cup

whole wheat flour

1/2 cup

plain flour

1/4 tsp

salt

1 tsp

black sesame seeds

1/2 tsp

Ajwain (carom seeds)

2-3 tbsp

oil

as needed

Water

for

For Potato Coins:

1/2 cup

mashed potatoes or dehydrated potatoes

1 tsp

garlic powder

green chillies finely chopped

1/2 tsp

curry powder

2 tbsp

chopped coriander leaves

1 tsp

cornstarch

2 tbsp

breadcrumbs

to taste

Salt

as required

Oil for shallow frying

as required

Breadcrumbs to coat potato coins

for

Salsa:

1 small

onion chopped

small tomato chopped

1/4 cup

corn kernels (boiled or frozen and thawed)

1/2

Juice of lemon

1 tsp

chaat masala

for

Chaat Assemble:

as required

Nylon Sev

as required

Spicy fried chana dal

as required

Date-tamarind chutney

as required

Mint-Green Chilli-Coriander leaves chutney

as required

Beaten Yoghurt

Cooking instructions

* Step 1

Combine all the ingredients under katori to make smooth semi firm dough. Add little water to bind it. Keep aside to rest for 15-20 minutes.

* Step 2

Preheat oven to 200deg C. Divide dough in two. Roll out the dough in large thin disc (chapati) shape. With a cookie cutter or any sharp lid, cut small rounds big enough to cover the muffin moulds.

* Step 3

Take silicone muffin moulds. Drape the small disc in the mould, press with fingers to rise the level of dough till it touches the edge of mould and with another mould press it evenly and gently to give firmness and design to the cups. Remove the internal mould and brush the cups lightly with oil.

* Step 4

Arrange the cups on a baking tray. Bake for 15-20 mins rotating the tray midway through baking time.

* Step 5

Remove from oven once they are lightly browned. Cool thoroughly. (Different ovens bake at different rates, so if oven temperature is baking too fast, lower temperature by 25 Deg c).

* Step 6

Combine all the ingredients under potato coins except oil to make smooth dough. (If using dehydrated potato flakes, use little water to bind the potato).

* Step 7

Heat oil in deep thick base pot/kadhai. Make small balls of potato mixture and slightly flatten them. Roll them in breadcrumbs. Fry them in batches in medium hot oil till golden in colour.