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Before you jump to Potato Coins Katori Chaat recipe, you may want to read this short interesting healthy tips about A Lot Of You Might Not Realize This But Coconut Oil Can Have Great Health Advantages To It.
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We hope you got insight from reading it, now let’s go back to potato coins katori chaat recipe. You can cook potato coins katori chaat using 32 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to cook Potato Coins Katori Chaat:
- You need for katori:
- Use 3/4 cup whole wheat flour
- Get 1/2 cup plain flour
- Get 1/4 tsp salt
- Prepare 1 tsp black sesame seeds
- Prepare 1/2 tsp Ajwain (carom seeds)
- You need 2-3 tbsp oil
- You need as needed Water
- Prepare for For Potato Coins:
- Use 1/2 cup mashed potatoes or dehydrated potatoes
- Take 1 tsp garlic powder
- Use 2 green chillies finely chopped
- Provide 1/2 tsp curry powder
- Use Handful chopped coriander leaves
- Use 1 tsp cornstarch
- Prepare 2 tbsp breadcrumbs
- Use to taste Salt
- Provide as required Oil for shallow frying
- Get as required Breadcrumbs to coat potato coins
- Use for Salsa:
- Use 1 small onion chopped
- Use 1 small tomato chopped
- Use 1/4 cup corn kernels (boiled or frozen and thawed)
- You need 2 tbsp chopped coriander leaves
- Take 1/2 Juice of lemon
- Use 1 tsp chaat masala
- Take for Chaat Assemble:
- Take as required Nylon Sev
- Take as required Spicy fried chana dal
- Get as required Date-tamarind chutney
- You need as required Mint-Green Chilli-Coriander leaves chutney
- Get as required Beaten Yoghurt
Instructions to make Potato Coins Katori Chaat:
- Combine all the ingredients under katori to make smooth semi firm dough. Add little water to bind it. Keep aside to rest for 15-20 minutes.
- Preheat oven to 200deg C. - Divide dough in two. Roll out the dough in large thin disc (chapati) shape. With a cookie cutter or any sharp lid, cut small rounds big enough to cover the muffin moulds.
- Take silicone muffin moulds. Drape the small disc in the mould, press with fingers to rise the level of dough till it touches the edge of mould and with another mould press it evenly and gently to give firmness and design to the cups. Remove the internal mould and brush the cups lightly with oil.
- Arrange the cups on a baking tray. Bake for 15-20 mins rotating the tray midway through baking time.
- Remove from oven once they are lightly browned. Cool thoroughly. - (Different ovens bake at different rates, so if oven temperature is baking too fast, lower temperature by 25 Deg c).
- Combine all the ingredients under potato coins except oil to make smooth dough. (If using dehydrated potato flakes, use little water to bind the potato).
- Heat oil in deep thick base pot/kadhai. Make small balls of potato mixture and slightly flatten them. Roll them in breadcrumbs. Fry them in batches in medium hot oil till golden in colour.
- Mix all the salsa ingredients together.
- Arrange potato coins in the katori. Add salsa on top. Top it off with remaining ingredients - sev, Chana dal, chutneys, and yoghurt as per taste.
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