The Best Potato Coins Katori Chaat Recipe – How to Cook Yummy Potato Coins Katori Chaat

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Potato Coins Katori Chaat Recipe.

Potato Coins Katori Chaat You can have Potato Coins Katori Chaat using 32 ingredients and 9 steps. Here is how you cook it. The Best Potato Coins Katori Chaat Recipe – Recipe: Delicious Potato Coins Katori Chaat

Ingredients of Potato Coins Katori Chaat Recipe

  1. Prepare for of katori:.
  2. Prepare 3/4 cup of whole wheat flour.
  3. You need 1/2 cup of plain flour.
  4. It’s 1/4 tsp of salt.
  5. You need 1 tsp of black sesame seeds.
  6. It’s 1/2 tsp of Ajwain (carom seeds).
  7. It’s 2-3 tbsp of oil.
  8. You need as needed of Water.
  9. Prepare for of For Potato Coins:.
  10. It’s 1/2 cup of mashed potatoes or dehydrated potatoes.
  11. It’s 1 tsp of garlic powder.
  12. It’s 2 of green chillies finely chopped.
  13. You need 1/2 tsp of curry powder.
  14. Prepare Handful of chopped coriander leaves.
  15. It’s 1 tsp of cornstarch.
  16. It’s 2 tbsp of breadcrumbs.
  17. It’s to taste of Salt.
  18. You need as required of Oil for shallow frying.
  19. It’s as required of Breadcrumbs to coat potato coins.
  20. Prepare for of Salsa:.
  21. Prepare 1 small of onion chopped.
  22. You need 1 of small tomato chopped.
  23. It’s 1/4 cup of corn kernels (boiled or frozen and thawed).
  24. You need 2 tbsp of chopped coriander leaves.
  25. It’s 1/2 of Juice of lemon.
  26. Prepare 1 tsp of chaat masala.
  27. You need for of Chaat Assemble:.
  28. You need as required of Nylon Sev.
  29. It’s as required of Spicy fried chana dal.
  30. You need as required of Date-tamarind chutney.
  31. You need as required of Mint-Green Chilli-Coriander leaves chutney.
  32. You need as required of Beaten Yoghurt.

Potato Coins Katori Chaat instructions

  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..
  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..
  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..
  4. Arrange the cups on a baking tray. Bake for 15-20 mins rotating the tray midway through baking time..
  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)..
  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)..
  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..
  8. Mix all the salsa ingredients together..
  9. Arrange potato coins in the katori. Add salsa on top. Top it off with remaining ingredients – sev, Chana dal, chutneys, and yoghurt as per taste..