Chatori Katori Chaat

Chatori Katori Chaat

Chatori katori (Basket) chaat is a great alternative way to spice and make your chaat more delightful. Make your occassion spicier with this chatori chaat.
                                   
Ingredients

1.    1 cup boiled chick peas

2.    one-fourth cup crumbled cottage cheese

3.    1 medium onion, finely chopped

4.    1 medium tomato, finely chopped

5.    2 green chilies, finely chopped

6.    1tbsp chopped fresh coriander

7.    half tsp cumin seeds

8.    1 tsp chat masala

9.    Salt to taste

10.    1tbsp lemon juice

11.    1tbsp oil

12.    half tsp  red chili powder

13.    A pinch of asafetida

For the Katori (cups)

1.    200g flour

2.    100g butter

3.    half tsp baking powder

For the chutney

a.    100g Jaggery (gur)

b.    50g Tamarind paste

c.    one-fourth tsp nigella (kalonji)

d.    one-fourth tsp fennel seeds (saunf)

e.    2 whole red chilies

f.    half tsp roasted cumin powder (bhuna jeera)

g.    Salt to taste

h.    1tbsp oil

Method

To make katori (cups):

Step 1: Sift the flour with the baking powder. Rub the butter in the flour lightly with your finger tips to resemble crumbs.

Step 2: Add 2 tbsp water to bind the dough together. Do not knead. Refrigerate for 20 mins.

Step 3: Remove and divide into 12 equal balls. Roll out each ball to fit a small tart mold. Line in the tart molds and bake in a preheated oven at 180 degrees for 8 minutes or till it turns a golden colour.

Step 4:  If you do not have an oven, prick the lined tarts and deep fry in hot oil till done. Remove and set aside to cool.

To make chutney:

Step 1: Heat the oil and add the nigella and fennel seeds.

Step 2: Sauté for 30 seconds and add broken red chilies. Add the tamarind paste, 1 cup water and the jiggery.

Step 3: Bring to a boil and allow simmering till the chutney is thick and acquires a glaze. Add the roasted cumin powder and salt to taste and allow cooling.

To make the chaat:

Step 1: Heat the oil and add the cumin seeds and a pinch of asafetida. Allow to boil.

Step 2: Add the boiled chick peas and toss for a while. Add the red chili powder and toss.

Step 3: Remove from fire. Add all the other ingredients and adjust the seasoning. Fill the chaat in prepared cups and top with a little of the chutney. Alternatively you could serve the chutney on the side as well.