Katori Chaat –
To make Katori Chaat , soak Kabuli Chana overnight, in the morning put salt in the cooker and cook on low flame till the chana melts, peel the pomegranate and boil the potatoes and peel them, then grind them in small pieces.
Put gram, potatoes, curd (add sugar to the curd and beat it), jaggery, tamarind chutney and mint chutney, chaat fruit masala, black salt and ground cumin in a bowl and mix.
Chop onion, tomato and green coriander finely. Place a bowl on a plate or tray. Put the chickpea and potato mixture in the bowl. Add chopped onion and tomato (remove the seeds from the tomato).
Pour curd, jaggery, tamarind chutney and mint chutney on top . Add pomegranate seeds, finely sev, finely chopped coriander. Top it with chaat fruit masala and ground cumin and serve.
Ingredients –
- Onion 1
- Tomatoes 2
- Black salt 1/2 tsp
- Kabuli chana boils 1 cup
- Potato 2 medium
- Pomegranate 1
- Fine Sev
- Curd 200 gms
- Good Tamarind Chutney
- Mint Chutney
- Chaat fruit masala 1 tsp
- Ground cumin 1 tsp
- Chopped green coriander
- Bowl