Katori chaat is an all time favorite street food of India. Hot spicy chaat when served in these katoris just leave your taste buds craving for more. Ever wondered how these katoris are made. Well, you can now make these katoris yourself with the help of step by step photos and detailed recipe given below:
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Recipe Yield: 4
- All Purpose Flour (maida) - 25o ml cup
- Salt - 1/2 tea spoon or as per taste
- Refined oil for moin the flour - 3 table spoon
- Onion Seeds (mungrel or kalonji) - 1/2 tea spoon
- Carom Seeds (ajwain) - 1/2 tea spoon
- Water (pani) - as per requirement
- Refined Oil - as per requirement for frying
- To prepare the maida dough, take all purpose flour (maida) is a big plate and add salt (namak), carom seeds (ajwain) and onion seeds (mungrel) to it. Mix the dry ingredients well with your hands.
- Add 3 table spoon refined oil to the dry maida mixture. Mix it as if forming a dough till maida begins to bind. (Maida ko moin karein)
- Now add water to it and form a medium hard dough. (add water as per requirement) Knead the dough well to make it smooth. Then cover the dough with a cloth or keep it in an enclosed vessel, to leave it to rest for 5 minutes. (Do not keep the dough in this state for more tthan 5 minutes, otherwise it will become very soft and will sweel like poori while frying)
- Roll small balls of maida dough into flat pooris. The pooris rolled out of the maida balls should be uniformly thin and of equal sizes.
- Now place a glass at the centre of the poori upright (the base of the glass should be on the poori, as shown in the images below).
- Then lift the sides of the poori and stick it to the walls of the glass to form a katori (as shown in the images below). (Press and uniformly stick the sides of the poori to walls of the glass)
- Heat a thick based kahdai and pour some refined oil (oil should be enough for frying the maida ki katori) into it. Heat the oil over high flame. Lower the flame when the oil is heated properly.
- Now place the glass upright with the poori stuck to its base (like katori) in the center of the kadhai to the fry the maida ki katori (as shown in the images below).
- As the maida ki katori gets fried in the hot oil, it will detach from the glass itself. (If the maida ki katori does not detach it self, then use a knife or a spoon to push it slowly into the oil with one hand, while you pull the glass upward with the other hand).
- When the maida ki katori is seperated from the glass then flip it and fry it slowly over low flame. Fry till the maida ki katori turns crispy and uniformly golden from all sides. Then transfer the fried maida ki katori to a plate. Prepare more maida ki katori from the remaining dough in the same manner.
- Allow the maida ki katori prepared to cool to room temperature and then store them in air tight containers to be used while making katori chaat (this will allow the maida ki katori to remain crisp). You can also use them to make chaat when they are hot and crispy.