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Katori Chaat & Cone Chaat By Chef Smit Sagar

Smit Sagar
Katori Chaat & Cone Chaat is a unique way to eat tasty chaat. Chef Smit Sagar shares the recipe of this ‘viral’ dish.

Serves3

Cooking Time8-10 Min

Meal Typesnacks

Preparation Time10-12 Min

DifficultyMEDIUM

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Ingredients

  • For the Base

    • 1 cup all-purpose flour

    • 1 tbsp oil

    • salt to taste

    • water as required

    • 1/2 tsp carom seeds

    • oil for frying

  • For Katori Chaat

    • 1 1/2 tbsp aloo masala

    • 1 1/2 tbsp white chickpea masala

    • 1 tbsp chopped tomato

    • 1 tbsp chopped onion

    • 1 tbsp thinly sliced cabbage

    • 1 tbsp mint chutney

    • 1/2 tbsp tamarind chutney

    • 1 tbsp masala peanuts

    • 1 tbsp namkeen

    • pinch of black salt

    • pinch of chaat masala

    • 2 tbsp curd

    • 1 tsp chopped green chilli

    • 1 tsp carrot juliennes

    • 1 tbsp nylon sev

    • 1 tsp pomegranate seeds

    • 1 tsp chopped coriander leaves

  • For Cone Chaat

    • 1 tsp aloo masala

    • 1/2 tsp white chickpea masala

    • 1 tsp choppped tomato

    • 1/2 tsp chopped onion

    • 1/2 tsp masala peanuts

    • 1/2 tsp namkeen

    • curd

    • nylon sev

    • pomegranate seeds

    • chopped coriander leaves

    • black salt

    • chaat masala

PREPARATION

  1. 1

    Mix together all-purpose flour, oil, salt and water to make a tight dough that will serve as the base for making katori and cone.

  2. 2

    Add carom seeds to the dough and knead again.

  3. 3

    To make a katori, take a small portion of the dough, roll it and wrap it around a katori (small bowl) to give it the shape of a katori. Remove the excess dough, prick it from all sides and deep-fry the katori till the outer shell turns golden brown.

  4. 4

    Remove the shell from the katori and deep-fry the shell to make it crispy.

  5. 5

    To make cone, roll the dough, prick it and cut into thin strips. Make a cone like shape with aluminum foil and wrap then dough strips around this foil.

  6. 6

    Deep-fry this cone till golden brown, remove the foil and deep-fry the cone again.

  7. 7

    To make katori chaat, fill the katori with aloo masala, white chickpea masala, chopped tomato, chopped onion, cabbage and top with mint chutney, tamarind chutney, masala peanuts, namkeen, black salt, chaat masala, curd, green chilli, carrot, nylon sev, pomegranate seeds and coriander leaves.

  8. 8

    To make cone chaat, fill the cone with aloo masala, white chickpea masala, chopped tomato, chopped onion and masala peanuts. Dip this cone in curd.

  9. 9

    Sprinkle the cone with nylon sev, pomegranate seeds, coriander leaves, black salt and chaat masala.

STEP BY STEP