This Indian Chaat is a delightful mix of crispy, deep fried bowls filled with a medley of potatoes, sprouts, onions, and tomatoes. The tangy mint and tamarind chutneys, along with crunchy sev, make it one of the easiest snack recipes for a party, promising irresistible flavor in every bite.

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I recently tried making Katori Chaat and it quickly became one of my favorite party starters. I start with preparing a dough using 1 cup all purpose flour, 1 tablespoon fine semolina, 1/4 teaspoon salt and 1 teaspoon oil, adding just enough water to form a stiff dough.

I roll out the dough and deep fry small crisp bowls in oil. Once they are ready, I fill them with 2 boiled and cubed potatoes, 1 cup mixed sprouts, 1 medium chopped onion and 1 large seeded tomato.

I then mix in salt with 1/2 teaspoon chaat masala for an authentic flavor. I also drizzle some mint chutney made with fresh coriander, mint, 1 green chilli, lemon juice and a bit of salt, along with tamarind chutney prepared from tamarind pulp, jaggery, cumin and red chilli powder.

Its a yummy and nutritious street food style snack thats perfect for an Indian chaat party and easy dishes to make at home.

Why I Like this Recipe

I like this recipe because the deep-fried bowl comes out super crunchy and holds all the tasty fillings really well. I love the way the mint and tamarind chutneys mix together – it’s a unique tangy-sweet combo that makes every bite explode with flavor. I’m also a big fan of the potato, sprouts, onions and tomato mix; it’s simple but feels like a burst of fresh flavor and comforting texture. Plus, making this chaat is fun and kinda messy which adds to the whole experience and it always wows my friends at parties.

Ingredients

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All purpose flour gives most of your carbohydrates and a bit of protein to help bind the dough.
Fine semolina adds extra texture and a slightly nutty flavor while boosting protein content.
Boiled potatoes are rich in carbohydrates and provide a filling, soft bite in the chaat.
Mixed sprouts pack in protein and fibre and give a crunch that balances the softness.
Mint chutney offers a fresh, tangy twist and many healthy antioxidants in each spoon.
Tamarind chutney delivers a sweet and sour punch loaded with vitamins and minerals.

Ingredient Quantities

1 cup all purpose flour (maida)

1 tablespoon fine semolina (sooji)

1/4 teaspoon salt (for the dough)

1 teaspoon oil (mixed into the dough)

Water as needed (about 1/4 to 1/3 cup to form a stiff dough)

Oil for deep frying (around 2 cups, or enough for deep frying)

2 medium potatoes, boiled and cubed

1 cup mixed sprouts (moong sprouts or your choice)

1 medium onion, finely chopped

1 large tomato, seeded and chopped

Salt and 1/2 teaspoon chaat masala (adjust to taste)

For the mint chutney: 1 cup fresh coriander leaves, 1/2 cup mint leaves, 1 green chilli, 1 tablespoon lemon juice, salt to taste, and a splash of water as needed

For the tamarind chutney: 1/2 cup tamarind pulp, 1/2 cup jaggery or sugar, 1/2 teaspoon cumin powder, 1/2 teaspoon red chilli powder, and salt to taste

1/2 cup sev (optional, for extra crunch)

Fresh coriander leaves, roughly chopped (for garnishing)

How to Make this

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1. In a bowl, mix 1 cup all purpose flour, 1 tablespoon fine semolina, 1/4 teaspoon salt, and 1 teaspoon oil; slowly add about 1/4 to 1/3 cup water to form a stiff dough and knead well.

2. Cover the dough and let it rest for about 15 minutes so it gets soft.

3. Divide the dough into small balls then roll them out into thin rounds that you can fold or shape into small crisp deep fried bowls.

4. Heat around 2 cups of oil in a deep frying pan, and carefully fry the dough pieces until they become golden and crispy. Remove and drain them on paper towels.

5. Meanwhile, in another bowl, combine 2 medium boiled potato cubes, 1 cup mixed sprouts, 1 finely chopped onion, and 1 chopped seeded tomato with salt and 1/2 teaspoon chaat masala.

6. For the mint chutney, blend together 1 cup fresh coriander leaves, 1/2 cup mint leaves, 1 green chilli, 1 tablespoon lemon juice, a pinch of salt, and a splash of water until smooth.

7. Next, for the tamarind chutney, mix 1/2 cup tamarind pulp, 1/2 cup jaggery (or sugar), 1/2 teaspoon cumin powder, 1/2 teaspoon red chilli powder, and salt, then warm it on low heat until well combined.

8. Once the bowls have cooled a bit, stuff each one with the potato-sprouts mixture.

9. Drizzle some mint chutney and tamarind chutney over the filling, making sure every bowl gets a good amount.

10. Top with 1/2 cup sev if you like extra crunch, garnish with roughly chopped fresh coriander leaves and serve immediately as a fun, party starter snack.

Equipment Needed

1. A large mixing bowl to combine the dough ingredients
2. Measuring cups and spoons for the flour, semolina, salt, oil and water
3. A rolling pin with a clean, flat surface or board for rolling out the dough
4. A deep frying pan or a wok for frying the dough pieces in oil
5. Paper towels to drain the excess oil
6. A medium pot to boil the potatoes
7. A cutting board and knife for chopping the onion, tomato and fresh coriander
8. A blender to make the mint chutney
9. A small bowl to mix the potato-sprouts filling
10. A stove to heat oil and warm up the tamarind chutney

FAQ

Q: What exactly is Katori Chaat? A: Katori Chaat is a fun snack from India where you use small, deep-fried bowls, usually made from a spiced dough, and fill them with potatoes, sprouts, onions, tomatoes and a bunch of chutneys. It's a mix of crunchy and tangy flavours that are really addicting.

Q: Can I use any substitutes for the ingredients? A: Yes you can, like using whole wheat flour instead of maida or even trying different types of sprouts. Some peeps even add boiled chickpeas for extra texture. Just keep in mind that it might change the flavour a bit.

Q: How do I know when the dough has the right consistency? A: The dough should be stiff enough to press into the katori shape. If its too soft then it wont hold its shape and if its too hard it might crack on frying. Just add water slowly until you can form a firm ball.

Q: What if I dont have a deep fryer? A: You can still make these at home by using a deep frying pan or a heavy-bottomed pot. Just be careful with the oil temperature, it should be around 350°F and never fill the pan more than half full.

Q: How do i adjust the spiciness in the chutneys? A: For the mint chutney you can easily add or remove green chillies to suit your taste. The tamarind chutney can also have more or less sugar and spices based on how tangy or sweet you like it. Always taste and tweak before serving.

Katori Chaat Recipe Substitutions and Variations

Instead of all purpose flour (maida), you can use whole wheat flour if you want a healthier option but be ready for a slightly different texture.
If you dont have fine semolina (sooji), try using a coarser version or even a bit of chickpea flour as a substitute.
For the tamarind chutney, if jaggery isnt available, brown sugar works as a great replacement even though the flavor might be a bit different.
If you dont have the recommended oil for deep frying, sunflower or canola oil are good alternatives since they also handle high heat well.

Pro Tips

1. When you’re kneading the dough, work it well and let it rest so it becomes soft enough to work with later; don’t rush it cause that can mess up the texture.
2. Make sure your oil is the right temperature before frying the dough pieces; if the oil is too hot the bowls can burn and if it’s too cool they get soggy.
3. Taste your chutneys as you mix them because you might need to tweak the salt, tang, or sweetness to get exactly the flavor you want.
4. When mixing the potato, sprouts, onion, and tomato, chop the veggies evenly so every bite has a bit of everything, and it cooks the same every time.