Chaat is mandatory! Chaat doesn’t need a reason to exist, it’s just a feel good, excitement inducing, pure deliciousness.
Katori literally translates to bakset, so here we’ve made little baskets out of bread and filled it up.
Bread Katori Chaat is perfect for your quick chaat fix. The base is crispy and coated in spices filled with chickpeas (I used Kala Chana) and potato and completed with tangy sauces, and of course finishing touches of sev and coriander.
30 mins
+ soak overnight
20 mins
12
Ingredients
6 Slices of Bread
Filling:
1 Medium Potato
1 Celery Stick
120g Kala Chana (Dried)
2 Tomatoes
½ Tsp Himalayan Salt
1 Tsp Chaat Masala
½ Tsp Red Chilli Powder
¼ Lime
Coating:
2 Tbsp Oil
½ Tsp Crushed Red Chillies
1 Tsp Chaat Masala
½ Tsp Dried Mixed Herbs
½ Tsp Nutmeg Powder
¼ Tsp Asafoetida Powder
Method
Filling:
1. If using dried Kala Chana, soak overnight, drain the water and boil until soft (or 3 whistles in the pressure cooker).
2. Boil, peel and chop up the potato.
3. Finely chop the celery and tomatoes.
4. Mix everything including the spices and squeeze the lime juice in.
Bread:
1. Preheat the oven at 200°C.
2. Cut of the crusts and roll the slices flat.
3. Cut into quarters and line a muffin tin with two of the quarters overlapping. Press down into shape of a basket.
4. Mix together all the ingredients for the coating.
5. Brush the oil mixture into the bread katoris.
6. Bake for 10-15 mins.
Once cooled add in the filling and drizzle over with date and tamarind chutney and coriander chutney and top with some fine sev and fresh coriander.
