Baked Katori Chaat With Russian Salad Filling
About Baked Katori Chaat With Russian Salad Filling
Now the summer is officially here, and my kids have been enjoying lots of picnics both in the garden and at the park. Today the gang is doing a night out at my terrace, so i thought of making 'Baked Katori Chaat' for them. Which will be chapata and healthy. I made a filling of Russian salad. It's a great party snack, friends do try it. They can be baked days before use and be stored in airtight jars. Any Filling of your choice can be used. But I would say that, you have to taste this fusion of Indian chaat and Russia salad - it is the yummiest chaat I've ever tasted.
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Recipe Time & More
Ingredients
For katoris
- 3/4 cup whole wheat flour
- 1/4 cup Semolina fine, barik sooji + jowari
- 1 pinch Baking powder
- 1 pinch Baking soda
- 1/4 cup Desi Ghee melted
- 2 tsp Powdered Sugar or jaggery powder
- 3-4 Green Chillies chopped
- 1 tbsp Coriander chopped
- 1 tbsp Curry leaves chopped
- 1 tsp Salt
- 3 tbsp Yogurt
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 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
- Chaat Masala to sprinkle on top, optional
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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.
Recipe 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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Recipe Nutrition
Calories: 375kcal | Carbohydrates: 26g | Protein: 4g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 749mg | Potassium: 165mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2302IU | Vitamin C: 140mg | Calcium: 52mg | Iron: 1mg
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Pv Iyer
4 Comments
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This is wonderful! Can’t wait to taste it.
Absolutely mouthwatering! Thanks for sharing.
So delicious! Excited to make it.
Looks so mouthwatering! Thanks for sharing.