These extra crunchy Katori Chaat/Basket or Tokri are filled with the traditional chaat ingredients like boiled chana (chickpeas), boiled sprouted moong, potatoes, spicy and sweet chutneys, curd, chaat masala etc. Whether its a party, festival, special occasion, some guests are visiting or its raining outside these tongue tingling basket chaat are all time favorite North Indian snacks. It tastes awesome and can be prepared in very less time. This time I prepared them using Air-fryer which makes it more easy to prepare katori/tokri/basket. These baskets can be made a week or some days before and stored in an air-tight container. These baskets stay crisp for a longer time. They can be even baked or deep fried, so don’t worry if you do not have air-fryer at home.
There are many flavors, textures and tastes bursting in the mouth, all I can say is that you have to eat this chaat to experience its awesome taste and flavor. Give it a try you will definitely love this recipe.
Preparation Time: 20mins ∏ Cooking Time: 30mins ∏ Servings:6-8 Baskets
Level: Intermediate (Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
- 2 cup refined flour (Maida)
- 3-4 teaspoon vegetable oil plus more for greasing
- Salt as per taste
- water as required(for making dough)
- 1 cup boiled & chopped potato
- 1 cup boiled chickpea
- 3/4 cup boiled sprouted moong
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped tomato
- 1.5 cup beaten curd
- Sev as required
- Boondi as required(Optional)
- Pomegranate as required(Optional)
- Chaat masala as required
- Black & white salt as required
- Red chilly powder as required
- 1/4 cup finely chopped fresh coriander leaves
- 1/4 cup tamarind chutney
- 1/4 cup green chutney
How to make Air-fried Katori of Katori Chaat:
Step1: Take all-purpose flour in a large bowl, add salt and 3-4 teaspoon oil. Mix everything very well so that you may achieve a sandy texture like shown below.
Step2: Now add water to the mixing bowl, 1 tbsp at a time and start bringing the ingredients together in a dough. Make a tight dough. We do not want soft dough for this recipe. Knead for 2 minutes. Transfer the dough in an air tight container and let it rest for 20 minutes. Set aside.
Step3: Take the dough and knead it lighly. Divide the dough into equal parts and shape them round. Take one ball and roll in your palm to make a soft ball. Apply some oil and roll out the dough ball to about 6-8 inch diameter using rolling pin. Make sure its thickness is neither too thick nor thin. Fork it thoroughly all over, so that it does not puff up while baking.
Step4: Preheat the Air-fryer at 390Deg F for 5 min.
Step5: Now take an oven-safe bowl for mold. Apply some oil on outer surface of the bowl and cover them as shown in the pic below. Pinch and fold the loose sides tightly, overlapping. Same way prepare other Katori.
Step6: Place them in pre-heated Air-fryer and cook them at 390Deg F for 20 minutes. After 10 minutes when katories are half fried they easily slips out from the bowl.(Please be careful as the glass bowl will be very hot, so wear gloves while handling it). Take the bowl out and flip the katori and fry the other side (bottom side up) for another 10 minutes.
Once cooled at room temperature, baked katoris are ready for filling. You can use these the same day or store in an air tight container for the future use.
Alternatively, you may deep fry them in medium hot oil or bake them at 375Deg F in oven using muffin tray for 15-18 mins.
Step1: Assemble all the ingredients and let’s begin filling up these goodies.
Step2: Take one katori and add boiled potato, boiled sprouted moong and boiled chickpea. Sprinkle chaat masala, red chilly powder, black salt and some salt as required. Then add chopped onion, tomatoes.
Step3: Now top with some beaten curd (I prefer to add some sugar in the curd to make it bit sweet), sweet tamarind chutney (meethi imli chutney) and coriander chutney (green chutney). Sprinkle some more chaat masala and black salt as per taste.
Step4: Add some sev, pomegranate and boondi as required. Garnish with some chopped coriander leaves, ginger and beetroot julienne. This way assemble and make all katoris.
Tongue tingling Katori Chaat is ready to be served. Enjoyy..!!
- Air-fried Katoris can be made in advance and stored in the air-tight container.
- The dough matters. Make sure that the dough is not soft. Follow the instructions carefully as mentioned
- Do not roll these out thick or they will not be crispy. And if it is too thin then they may break while taking out of the bowl mold.