Baked Katori Chaat

4.30 from 10 votes

A spicy Indian chaat always lightens the mood, isn't it ??
An Indian chaat with a twist. Presenting "Baked Katori Chaat ", Yes, spicy chaat with masala aloo, matar, chutneys and baked Katori. Yum!
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Recipe Taste Salty, Spicy, Tangy
Servings 4


For the Katori

  • 1.25 cup Flour maida
  • 1/2 cup Butter
  • 3 tbsp Ice water
  • 1/2 teaspoon Salt

For the green peas curry

  • 1/2 cup Peas boiled
  • 1 Onion Chopped
  • 1 teaspoon Ginger garlic paste
  • 1/2 teaspoon Jeera powder
  • 1/2 teaspoon Chili powder
  • 1/4 teaspoon Turmeric Powder
  • 1/8 teaspoon Garam masala
  • Refined oil as required
  • Salt as per taste

Imli chutney

  • 1 cup Tamarind soaked in water
  • 4 tbsp Sugar
  • Salt as per taste
  • 1/2 teaspoon Jeera powder roasted

Green chutney

  • 1 handful Coriander leaves
  • 1 handful Mint leaves
  • 1 tbsp Tamarind
  • 2 to 3 clove Garlic
  • 1 Green chilies
  • 1 tbsp Sugar
  • 1/2 teaspoon Salt

Curd mixture

  • 1/2 cup Curd
  • 1 tbsp Sugar
  • 1/4 teaspoon Salt

Other ingredients

  • 2-4 Potatoes mashed boiled, mixed with little red chilly powder and salt
  • Onions chopped
  • 1 handful Coriander leaves chopped
  • 1 teaspoon Chaat masala or roasted jeera powder


  • Pulsate the cold butter in a blender. Add the flour and pulsate twice. Then add the cold water and pulsate once more, this will give a rough dough.
  • Pour the mixture into a cling film and knead to form a dough. Chill it in the fridge for 15 minutes.
  • Roll out the dough and cut into rounds, place them into the cups of muffin tray and blind bake them with baking beans or rice for 30 minutes in a preheated oven at 180 F. Cool them.
  • P.S: Blind baking is just a baking technique, where in you have to place some grease proof paper on top of the raw muffin cups, fill them with rice or baking beans.This way the pasty cups will not rise and puff ,this to give the Katori shape, and wi

For green batana curry

  • Heat a kadai with oil, then add chopped onions and sauté till golden brown.
  • Add the ginger garlic paste, saute for a minute and then add the powdered spices, tomatoes and salt. Cook till masala leaves oil.
  • Add the boiled green batana, water and bring up-to boil. Sprinkle garam masala powder.

For the tamarind chutney

  • In a pan , heat the tamarind water and the pulp. Add the sugar and little salt. Cook till desired consistency and taste is acquired. Sprinkle roasted jeera powder.

For the green chutney

  • Grind all the above ingredients in a blender with little water. The proportion is according to personal taste.
  • Whisk the curd with sugar, salt and water. I like it a bit sweet, so added more sugar compared to salt.
  • Take the cooled baked Katori, put some mashed potato mixture.
  • Top it with green batana curry. Then add the curd mixture, green chutney, Imli ki chutney and sprinkle chopped onions and coriander leaves. Finally sprinkle chaat masala.

Please appreciate the author by voting!

4.30 from 10 votes

Recipe Nutrition

Calories: 697 kcal | Carbohydrates: 111 g | Protein: 12 g | Fat: 26 g | Saturated Fat: 15 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 61 mg | Sodium: 982 mg | Potassium: 972 mg | Fiber: 8 g | Sugar: 45 g | Vitamin A: 990 IU | Vitamin C: 28 mg | Calcium: 130 mg | Iron: 5 mg

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