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Potato Coins Katori Chaat
Potato Coins Katori Chaat

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We hope you got benefit from reading it, now let’s go back to potato coins katori chaat recipe. To cook potato coins katori chaat you need 32 ingredients and 9 steps. Here is how you achieve that.

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

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