Evergreendishes

Category: chaats

  • Baked Katori Chaat | Katori Chaat recipe

    Baked Katori Chaat | Katori Chaat recipe

    Jump to RecipePrint Recipe

    Baked Katori Chaat makes a quick snack to serve as appetiser or weekend menu  when everyone is at home. This is a guilt-free snack one can enjoy. 

    What is Chaat ?

    Chaat is a kind of savoury  snack from the Indian sub-cintinent. The word Chaat is derived from the Hindi word “Chatna” which refers to licking ones fingers  while eating. It is full of flavours, sweet, spicy, tangy and loved by most people.. Chaats are of many kind. Some of the popular ones are Bhel Puri, Sev Puri and Pani Puri. While I love making Ragda Patties, these are  usual ones that we enjoy frequently. Cornflakes Bjhel, Pomegranate Chaat, Dahi Puri, 

    What is Katori? 

    Katori is a small utensil regularly used at home. The chaat is served in a small canopy and hence the name.

    What goes into this chaat ? 

    The baked katori chaat recipe is an easy one to make. It is healthier than the fried version. Like all the  other chaat recipes, tamarind chutney and green chutney are essential in preparing it. . Sev is used for topping.  The filling can be made with potatoes and onion along with sprouted green gram or boiled chana. It is open-end where one can be creative enough to use as per their preferences. 

    baked katori chaat
    baked katori chaat

    Baked Katori Chaat Recipe

    Ingredients:

    For the canopy :


    2 cups maida
    a little salt
    1/2 teaspoon baking powder
    1/4 teaspoon cumin powder
    1/4 cup oil
    3/4  cup milk

    For the filling:

    1 onion
    2 boiled potato
    2 tbsp boiled kala chana
    green chutney
    sweet  chutney
    1 tomato
    sev for garnishing

    Method : 

     

    To make the katori : 

     

    1. In a wide bowl add maida, salt and baking powder. Mix it well. Put oil and mix it thoroughly. Now add  milk in small quantity and mix to a smooth dough. Keep it covered. 
    2. Grease the mould. I have used silicon moulds. Take a small ball of the dough, put it in the mould and press it along the sides. Repeat for the number of moulds that you have. Keep the remaining dough covered.
    3. Pre-heat the oven. Put the moulds to bake. I needed about ten minutes for a batch to bake  in my oven. 
    4. Once it is golden to the edges, demold and put the next back of canopy to bake. 
    5. You can make these ahead and keep. 

    To assemble the katori chaat. 

     

    1. Keep all the ingredients ready. Chop the onion nicely. Cut the tomato into small pieces, avoid using the seeds here. 
    2. Peel and mash the potato. Add a little salt to it. 
    3. Take a small quantity of green chutney and tamarind chutney, dilute them if needed.
    4. Arrange the canopies in a plate. The filling can be put in any order. Here is how I  do it: Put a little bit of potato mixture, followed by boiled chana and onion. Now put a little green chutney and sweet chutney. Put one or two pieces of tomato and top with sev. The quantity of chutney that you put into each canopy will depend on the size of the canopy and the spiciness that you need. 
    5. Serve immediately. 

     

    Take a tip: 

     

    • You can make it a no onion garlic recipe. Avoid using them.
    • You can use black or white chana for the filling. I used black chana. 
    • Sprouts may be used.
    • Using boiled potato in small quantity gives a good taste. 
    • A little bit of curd may be added for the topping. I have not put it here as my children preferred without it. 
    • Sweet chutney can be prepared  in two ways, one with the dates and the other without it. The above one is without dates. The dates chutney recipe is put along with bhel puri recipe. You can use either of them. 
    Baked Katori Chaat
    baked katori chaat

    Baked Katori Chaat

    Baked Katori Chaat is a delicious snack. It is a healthy twist as the katoris are baked here.
    Print Recipe Pin Recipe
    Course: evening snacks
    Cuisine: north indian
    Ingredients Method Notes

    Ingredients
      

    For the canopy :
    • 2 cups maida
    • a little salt
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon cumin powder
    • 1/4 cup oil
    • 3/4 cup milk
    For the filling:
    • 1 onion
    • 2 boiled potato
    • 2 tbsp boiled kala chana
    • green chutney
    • sweet chutney
    • 1 to mato
    • sev for garnishing

    Method
     

    To make the katori :
    1. In a wide bowl add maida, salt and baking powder. Mix it well. Put oil and mix it thoroughly. Now add milk in small quantity and mix to a smooth dough. Keep it covered.
    2. Grease the mould. I have used silicon moulds. Take a small ball of the dough, put it in the mould and press it along the sides. Repeat for the number of moulds that you have. Keep the remaining dough covered.
    3. Pre-heat the oven. Put the moulds to bake. I needed about ten minutes for a batch to bake in my oven.
    4. Once it is golden to the edges, demold and put the next back of canopy to bake.
    5. You can make these ahead and keep.
    To assemble the katori chaat.
    1. Keep all the ingredients ready. Chop the onion nicely. Cut the tomato into small pieces, avoid using the seeds here.
    2. Peel and mash the potato. Add a little salt to it.
    3. Take a small quantity of green chutney and tamarind chutney, dilute them if needed.
    4. Arrange the canopies in a plate. The filling can be put in any order. Here is how I do it: Put a little bit of potato mixture, followed by boiled chana and onion. Now put a little green chutney and sweet chutney. Put one or two pieces of tomato and top with sev. The quantity of chutney that you put into each canopy will depend on the size of the canopy and the spiciness that you need.
    5. Serve immediately.

    Notes

    You can make it a no onion garlic recipe. Avoid using them.
    You can use black or white chana for the filling. I used black chana.
    Sprouts may be used.
    Using boiled potato in small quantity gives a good taste.
    A little bit of curd may be added for the topping. I have not put it here as my children preferred without it.
    Sweet chutney can be prepared in two ways, one with the dates and the other without it. The above one is without dates.
    The dates chutney recipe is put along with bhel puri recipe. You can use either of them.

    If you ever recreate this recipe, take a picture and share it on Instagram by tagging @foodiejayashree or on Facebook by tagging @evergreendishes. I will be glad to see your creation. Have you  check out my e-books ?

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  • Panipuri/ golgappa/ puchka/ chaats time

    Panipuri/ golgappa/ puchka/ chaats time

    Panipuri is a popular street food that needs no introduction. The fun of eating panipuri is not limited to youngsters alone. The street vendor has a roaring business by selling this daily.

    Panipuri, the small puffed puris are filled with a filling and eaten with a spicy, sweet and tangy water in it. Simple pleasures of life, isn’t it? It is called as Panipuri in north india, Golgappa in Uttarpradesh, Puchka in  Bengal and Gujarat, and as Gupchup in Jharkhad and Chattisgarh.

    Different fillings can be used to fill the puri. The water is spicy, tangy and tasty. It has the tanginess of tamarind, along with chat masala, mint and a few other ingredients.

    panipuri
    panipuri

     

    Recently, I found puris on Urban Platter in Amazon and thought of trying them. Thus, I ordered a pack to see how it was. The puris are like fryums, you need to fry them and serve, isn’t that awesome? Once I put them in the oil, it puffed up, and I was wondering, such small ones, soon it enlarged and was perforated with patches. It was bigger than my usual ones! Taste wise, yes, did like it.

    panipuri online
    panipuri online

    frying of puri
    frying of puri

    This is a semi- made version as the puris are outsourced  or the ready ones are brought and fried at home. One can make the puris ahead at home but it needs more time. Earlier, I used to get from my local vendor. He makes a pack of these and keeps them ready whenever I need.

    For the filling, I love using moong. I soaked the moong overnight, I replaced the water and boiled it with a little salt. One can also use a mixture of potatoes and chickpeas along with spices in it.

     

    I am too scared to eat panipuri outside as we are never sure of the kind of water used. A little precaution  go a long way. It’s been many years since I have been regularly making at home whenever the children demand.

    Recipe for Pani Puri

    Ingredients:

    30 puris

    For the stuffing:

    • 1 cup moong
    • salt to taste
    • 2 onion finely chopped

    For the water:

    •  1/2 bunch coriander leaves
    • a few mint leaves (20 -30 leaves)
    • 1 green chilly
    • 1 inch ginger
    • 1/2 teaspoon cumin powder
    • 1 teaspoon chaat masala
    • salt to taste
    • 2 tablespoon tamarind pulp
    • 1 tablespoon jaggery
    • 1 litre water

    Method:

    To make the stuffing:

    • Soak the moong over night. The next day, drain the water, wash in running, put some water and boil with a little salt. As they are soaked, they cook fast.
    • Once they cool down, remove the water and put the cooked moong in a bowl.
    • Add onions to it. Mix well and keep it aside.

    To make the pani :

    • Wash coriander and mint leaves.
    • Grind them along with tamarind pulp, green chilly, ginger, salt to a fine paste.
    • Take water in a bowl. Add the ground paste, jaggery, cumin powder and chaat masala to it.
    • Keep it aside for an hour. Allow the flavours to imbibe.

    pani
    pani

    To serve:

    Place six puris in a plate ( any number as you wish!), put some filling in a small bowl and the pani in another bowl.

    How to eat it:

    The puri is lightly broken at the top. A spoonful of filling is put into it. Some pani is put into it and immediately put into the mouth.

    Different kind of fillings :

    1. Potato filling – Use boiled potato mixed with chilli powder, salt, onion and coriander leaves to stuff in it.
    2. Green peas – Green peas can be boiled with a little salt and used as a filling along with boiled moong.
    3. Corn filling – Make a filling of boiled corn along with onion, salt and chat masala.
    4. Chana filling : Boiled chana mixed with spices can be used as a filling. Mash them a little bit and fill for that extra goodness and taste.

    Pani puri

    5 from 8 votes
    Pani puri is a popular chaat and street food that is cherished by all. Small puris stuffed with a filling are eaten by dunking it with a spicy, tangy and tasty water. 
    Print Recipe
    Prep Time 4 hours
    Cook Time 15 minutes
    Total Time 4 hours 15 minutes
    Servings: 4 people
    Course: Snack
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 30 small puris
    For the stuffing
    • 1 cup moong
    • 2 onions finely chopped
    • salt to taste
    For the pani
    • 1 litre water
    • 1/2 bunch coriander leaves
    • 20 mint leaves
    • 1 green chilly
    • 1 inch ginger
    • 1/2 teaspoon cumin powder
    • 1 teaspoon chat masala
    • 3 tablespoon tamarind pulp
    • 2 tablespoon jaggery
    • salt to taste

    Method
     

    To make filling
    1. Soak moong overnight. Drain the water, wash in running water and cook it with a little salt until tender. 
    2. Put the cooked moong in a bowl, add onions to it and mix it.
    To make pani
    1. Wash coriander and mint leaves.
    2. Grind them to a fine paste along with green chilly, ginger and tamarind pulp.
    3. Take water in a bowl. Add the paste to it. Put cumin powder, salt, chat masala and jaggery to it.
    4. Close and keep it aside for an hour, let the flavours imbibe.
    To serve panipuri
    1. Put six to eight puris in a plate. In a small bowl, put the filling. In another bowl serve the pani.
    How to eat panipuri
    1. Take a puri in the hand, lightly break it on the top. Put a spoonful of filling to it, add some pani and eat it immediately.

    Notes

    1. A filling of potatoes and chickpeas can also be made.
    2. Dates chutney may be used as a filling, then, do not add jaggery in the water.

    panipuri

     

     

    My other chat recipes:

    Ragda patties Sevpuri

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    A few similar chats from co-bloggers

    Potato hash brown and pineapple chat  Ragda pattice

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    pani puri

     

     

     

     

     

  • How to make sev puri

    How to make sev puri

    Chaats are an all time favourite at home.  Kids are happy with it and so am I ! Bhel puri is much preferred but sometimes we do make Sev Puri and Pani puri also.

    When it comes to cooking, I need some quick and easy methods. Elaborate and long standing hours are not my cup of tea. I prefer preparing another dish in the mean time. Thus, the puris and sev are outsourced here, all other chutneys and toppings are made at home. Thus, this is an easy reference on How to make Sev Puri

    The city’s chaats shop makes two kinds of puris, puffed ones and flattened ones. The flattened ones are called as papdi usually.

    The other chaats on the blog  Corn chaat Ragda Patties Ghugni chaat Bhel puri

    sev puri
    sev puri

    Ingredients:

    • 16 puris or papdis
    • 1 potato
    • 1 onion
    • salt to taste
    • 1 teaspoon chilli powder
    • 1/2 teaspoon chaat masala
    • green chutney
    • dates chutney
    • 1 cup fine sev
    • a little bit of onions for topping

    For the green chutney:

    Ingredients:

    • 2 tablespoon coriander
    • 4 green chillies
    • salt to taste
    • water

    Method:

    Grind all ingredients together. Remove it in a bowl.

    Dates chutney

    Ingredients:

    • 10 seedless dates
    • 1 lemon ball tamarind
    • 1 tablespoon jaggery
    • 1/4 teaspoon cumin
    • salt to taste
    • water

    Method;

    Wash the tamarind. Boil the dates, tamarind, cumin and jaggery with some water for ten minutes. Let cool. Then grind them together with salt. Remove and store in an airtight container.

    Let’s get to making of Sev Puri now

    1. Boil the potato in the pressure cooker.
    2. Chop the onion finely.
    3. Prepare the green chutney by grinding the ingredients together.
    4. Dates chutney can be prepared and stored in the refrigerator. Add a little water if the consistency is thick.
    5. Once the pressure releases, peel the skin of potato and mash it. Add onions (keep aside some for topping), salt and chilly powder. Mix it.
    6. Place the puris in a plate.
    7. Put a little mixture on each of them.
    8. Then, put a little green chutney.
    9. Put a little dates chutney over each of them.
    10. Now, add sev over it.
    11. Finally, top with a little onion pieces.

    ingredients for sev puri
    ingredients for sev puri

    green chutney, dates chutney, potato mixture, sev and puri. Only the sliced onions for topping is missing in the picture.

    puris arranged in a plate
    puris arranged in a plate

    Arrange the puris in a plate.

    potato mixture is put
    potato mixture is put

    Take a small ball of the mixture and spread it on each one of them.

    green chutney is put
    green chutney is put

    Top with a little green chutney (a quarter spoon) over each one of them.

    dates chutney is put
    dates chutney is put

    Then put a little dates chutney over each puri arranged in the plate.

    top with sev
    top with sev

    Top each puri with fine sev and onions.

    sev puri is ready
    sev puri is ready

    Sev Puri is ready to serve!

    Take a tip: You can sprinkle little chaat masala and cumin powder before putting sev.

    sev puri
    Evergreendishesdev

    Sev Puri

    Sev Puri is a popular chaat that is relished by most indivduals.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Servings: 2
    Course: Snack
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 15 small flattened puris
    • 1 onion
    • 1 potato
    • green chutney
    • dates chutney
    • 1 cup fine sev
    • 1 tablespoon finely chopped onions
    • 1 teaspoon chilly powder
    • salt to taste
    For the green chutney
    • 2 tablespoon coriander
    • 4 green chilly
    • salt to taste
    • water
    Dates Chutney
    • 10 seedless dates

    Method
     

    1. Cut the onion into small pieces
    2. Boil the potato in pressure cooker. Once the pressure is released, peel the skin and mash the potato. Mix salt, chilly powder and onion pieces to it.
    3. Grind all ingredients for the green chutney together. 
    4. Arrange the puris in a plate.
    5. Take a little of the potato mixture and spread it over each puri. Top them with green chutney and dates chutney. Finally, put sev and chopped onions over it.

    Notes

    • Use flat puris to make sev puri.
    • Dates chutney can be made and stored in the refrigerator.
    • Adjust the consistency of the chutney. It should be moderate.

    sev puri
    sev puri

    Similar chaat recipes from co- bloggers

    Dabeli style roasted sweet potatoes Ram Ladoo Ragda Pattice  Dabeli twists and moong dal chaat

     

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  • Bengali cuisine with Ghugni Chat

    Today, a new cuisine makes its advent here as Culinary Hoppers decided to visit West Bengal to enhance their culinary skills. The past few days have been pretty exciting for me.   Bengali cuisine is tasty and elaborate, they  are good chefs who spend a lot of time in planning and cooking ( source : internet). They have a wide range of dishes from sweets to savoury. And my journey begins with Ghugni chat.

    (more…)

  • Ragda Patties

    Ragda Paatis is a very popular chaat . It is a one filling meal. It can be easily prepared if you have the soaked peas. Potato tikkis or patties are prepared and served with a delectable dish of peas, topped  with various chutneys.


    With this dish on mind, I was on the look out for this recipe from various sources. Nothing seemed to appease me.Atlast, I prepared my sister Gayatri’s  recipe and it turned out awesome. Without much ado let me take you to the recipe. This post is also a part of our Culinary Hoppers Team with the theme “Chaats ”

    Ragada Patties
    Ragada Patties

    My other chaat recipes are here:

    Pre-requisites

    • sweet chutney
    • green chutney

                                              Sweet Chutney

    dates tamarind chutney
    dates tamarind chutney

    Green Chutney

    Green chutney
    Green chutney

    INGREDIENTS

    For Ragda

    dry peas 1/4 kg

    onion 2 finely  cut

    tomato 3 finely cut

    coriander or dhania powder 2tsp

    garam masala powder 1tsp

    chilli powder 1 tsp

    salt to taste

    ginger garlic paste 1 tsp (fresh)

    oil 1tbsp

    Ragda
    Ragda

    For the patties

    • potato 1/2kg
    • cornflour 2tbsp
    • green chilly 4
    • coriander 1/2 bunch
    • salt to taste
    • oil for shallow frying

    4patties

    patties readyNote : Patties kept on the skillet are rightly cooked. The picture below was taken prior and I was unable to taken another picture again.

    For serving :

    • green chutney
    • sweet chutney
    • small sev

    Let’s get cooking Ragda Patties in steps :

    To make ragda

    • Boil peas in a pressure cooker for three whistles. They should be tender.
    • Take oil in a kadai and saute the onions until translucent. Add the ginger garlic paste and let cook for some time. Then, add the tomatoes and allow to cook for sometime.
    • Add the coriander powder, garam masala , chilli powder and salt. Mix well. Allow the spices to blend together.
    • Mash the peas with the ladle and mix into the kadai. Allow to cook for sometime on slow flame.
    • Remove and keep aside.

    Ragda
    Ragda

    patties
    patties

    To make patties :

    • Boil the potatoes and keep aside.
    • Peel the skin and mash them. It is good to add cold water, peel and mash. Allowing them to cool, makes them hard.
    • Make a paste of coriander and green chilly.
    • Mix corn flour, paste and salt together.
    • Heat a flat skillet.
    • Make round,flat thick balls as tikkis.
    • Smear a little oil on the skillet and keep these tikkis.
    • On a slow flame, cook them on both sides until golden brown in colour.

    Take a note :

    • Keeping the  flame low  ensures  even  cooking of the patties.
    • You can make around seven to eight  at a time.

    To serve :

    Take a plate and arrange two patties on it. Pour two tablespoon of prepared ragda over them. Add some sweet chutney and green chutney over it. Finally, decorate with sev and serve ragda patties.

    Ragada Patties
    Ragada Patties

    Other recipes of Culinary Hoppers are listed below

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  • Corn chat for the weekend

    Corn chat for the weekend

    Chats have always been close to our heart. They are tasty, spicy sweet and  sour, chatpat ,much enjoyed by one and all. It is simply out of the world. A favourite of teenagers, now with corn kernels this “corn chat” is simple and easy to make. Moreover, it is nutritious, filled with veggies. (more…)