Crispy Baked Katori Chaat with Zesty Russian Salad
40 minutes
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About Crispy Baked Katori Chaat with Zesty Russian Salad
Imagine biting into a crispy, golden whole wheat cup brimming with a cool and creamy Russian salad. These Baked Katori Chaat cups are a delightful fusion of textures and flavors, perfect for any occasion.The tangy, vibrant salad nestled within the satisfying crunch of the katori creates a truly unforgettable snack. Whether it's a party, picnic, or a light lunch, these handheld treats are easy to make and even easier to devour.Customize them with your favorite veggies and spices for a personalized chaat experience that will impress your guests and leave them craving more!
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Recipe Time & More
Cook40 minutes
Total40 minutes
Ingredients
For the Katoris (Cups)
- ¾ cup Whole Wheat Flour whole
- ¼ cup Fine Semolina sooji
- ⅛ tsp Baking Powder
- ⅛ tsp Baking Soda
- 1 tsp Salt
- ¼ cup Ghee melted
- 2 tsp Sugar or jaggery powder, powdered
- 3-4 Chillies finely chopped, green
- 1 Tbsp Coriander finely chopped
- 1 Tbsp Curry Leaves finely chopped
- 3 Tbsp Yogurt
For the Russian Salad Filling
- 1 Carrot grated, large
- ½ cup Cabbage shredded
- 1 cup Sprouts steamed or raw
- ½ Bell Peppers finely diced, yellow
- ½ Bell Peppers capsicum, finely diced, green
- ⅓ cup Pineapple finely chopped
- ¾ cup Mayonnaise
- ⅛ cup Tomato Ketchup
- 2-3 Tbsp Coriander chopped
- Salt to taste
- Pepper black, to taste
For the Garnish
- Tomato finely diced
- Onion finely diced, red
- Coriander Leaves fresh
- Chaat Masala optional
Instructions
Make the Katoris
- In a large bowl, sift together the whole wheat flour, semolina, baking powder, baking soda, and salt. This ensures a light and airy texture.
- Add the melted ghee to the dry ingredients. Using your fingertips, rub the ghee into the flour mixture until it resembles coarse crumbs.
- Stir in the chopped green chilies, coriander, curry leaves, and yogurt. Mix well to combine.
- Gradually add water, a tablespoon at a time, until a firm dough forms. Knead the dough for a minute or two until smooth. Cover and let it rest for 10 minutes. Meanwhile, preheat the oven to 350°F (180°C).
- Lightly grease an inverted muffin tin or small bowls. These will serve as molds for the katoris.
- Roll out the dough to about ¼ inch thickness. Cut out circles large enough to fit over the greased molds.
- Drape the dough circles over the molds, pressing gently to ensure they adhere. Bake for 15-20 minutes, or until golden brown and crispy.
- Once baked, carefully remove the katoris from the molds and let them cool completely.
Make the Russian Salad
- In a large bowl, combine the grated carrot, shredded cabbage, sprouts, diced bell peppers, and chopped pineapple.
- Add the mayonnaise, tomato ketchup, chopped coriander, salt, and pepper. Mix well to coat all the vegetables.
- Fill the cooled katoris generously with the Russian salad. Garnish with diced tomato, red onion, and fresh coriander leaves. Sprinkle with chaat masala, if desired.
Recipe Notes
Good To Know
- If storing for later use, bake for 4-5 minutes to regain crispness on the day of serving.
- The katori are done baking when they release easily from the pan.
- Filling can be customized to your preference.
Expert Tips
- For extra flavor, lightly brush the katori with melted butter or oil before filling.
- Experiment with different fillings to create unique flavor combinations. Consider using seasoned ground meat, vegetables, or cheese.
- Garnish with fresh herbs before serving for an added touch of freshness and visual appeal.
Storage Instructions
- Store leftover filled katori in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave until warmed through.
Also See
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Recipe Nutrition
Calories: 375kcalCarbohydrates: 26gProtein: 4gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 13gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 32mgSodium: 749mgPotassium: 165mgFiber: 3gSugar: 4gVitamin A: 2302IUVitamin C: 140mgCalcium: 52mgIron: 1mg
Pv Iyer
Articles: 60
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.