Katori Chaat

Add salt, oil, and enough water to the flour and knead into a soft dough. Shape the dough into a ball. Grease the outside of a bowl with oil and set it aside. Using a rolling pin, roll the dough out and stick it onto the outside of the bowl.

Heat oil in a pan and gently place the bowl‑shaped dough into it. Fry on low heat until it turns golden and crisp. While frying, the bowl will naturally separate from the dough on its own.

Fry the maida bowl until it turns brown and crispy. Remove the bowl from the pan and place it on a plate. Prepare all the bowls this way. Then make the stuffing for the katori chaat.”

Now heat oil in a kadhai. When the oil is hot, add cumin seeds; once they start spluttering, stir in the ginger‑garlic‑tomato paste and sauté. Add the boiled potatoes and chickpeas along with all the spices and half a teaspoon of salt, then fry everything well. Pour in half a cup of water, let it come to a boil, and then turn off the heat.”

In the kutori chaat, add kabuli chana, boiled potatoes, green chutney, sweet tamarind chutney, chili powder, black salt, and roasted cumin powder to taste. – Toss in chopped onions and tomatoes. – Garnish with sev and fresh cilantro. – Sprinkle chaat masala and serve the spicy kutori chaat. – It’s a great starter for parties, too.