Baked Katori Chaat With Russian Salad Filling

Ingredients
For katoris
For filling: Russian salad
- 1 Carrot big, grated
- 1/2 Yellow bell pepper
- 1/2 Capsicum
- 1 cup Sprouts steamed or raw
- 2-3 tbsp Coriander leaves chopped
- 1/2 cup Cabbage
- 3/4 cup Mayonnaise
- 1/8 cup Tomato ketchup
- 1/3 cup Pineapple finely chopped
- Salt and pepper to taste
- Tomato onion, corriander leaves for garnish
- Chat masala to sprinkle on top, optional
Instructions
Method to make katori
- Sift together baking powder, soda, salt and flours.
- In a bowl add flour mixture + melted ghee. Mix everything with your fingertips to make crumble like texture.
- Now add chillies corriander and curry leaves and yogurt and prepare a tough dough.
- Keep the dough covered for 10 minutes. Preheat oven In the meantime on 180C.
- I flipped my cupcake tray and used the inverted moulds to make cups for the chat. I greased them with little oil so that the katori cone out easily.
- Roll the dough like a thick puri and cut big circles enough to cover the muffin cups.
- Bake for 15-20 minutes or till golden brown colour.
- Let them cool and then add filling. Can store it airtight container for later use.
Method for Russian salad
- Mix all ingredients listed under salad preparation, leaving the items for garnish to add in the end while serving. Mix and adjust seasoning according to taste.
- Take cooled katoris, fill them generously with the salad, add garnish, sprinkle chaat masala on top and serve.
Notes
- If you are storing for later use. Bake it for 4-5 minutes to make them crunchy once again on the day of use.
- The katori are baked if they leave the pan easily.
- Filling can be made by choice.
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