Name: Potato Coins Katori Chaat recipe by Sonia Shringarpure at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: For katori:--- 3/4 cup whole wheat flour; 1/2 Cup Plain Flour; 1/4 tsp Salt; 1 tsp black sesame seeds; 1/2 tsp ajwain (carom seeds); 2-3 tbsp oil; Water; For Potato Coins:--- 1/2 cup boiled mashed potatoes or dehydrated potato flakes; 1 tsp garlic powder; 2 green chilies finely chopped; Handful of chopped coriander leaves; 1/2 tsp Curry powder; 1 tsp cornstarch; 2 tbsp breadcrumbs; Salt to taste; Oil for shallow frying; Breadcrumbs to coat potato coins; Salsa:--- 1 small onion chopped; 1 small tomato chopped; 1/4 cup corn kernels (boiled or frozen and thawed); 2 tbsp chopped coriander leaves; Juice of half lemon; 1 tsp chaat masala; For Chaat Assembly:--- 2-3 tbsp Nylon Sev; 2 tbsp Spicy fried chana dal; Date-tamarind chutney As per taste; Mint-Green Chili-Coriander leaves chutney As per taste; 2-3 tbsp beaten yogurt

Ingredients Serving: 6

For katori:--- 3/4 cup whole wheat flour
1/2 Cup Plain Flour
1/4 tsp Salt
1 tsp black sesame seeds
1/2 tsp ajwain (carom seeds)
2-3 tbsp oil
Water
For Potato Coins:--- 1/2 cup boiled mashed potatoes or dehydrated potato flakes
1 tsp garlic powder
2 green chilies finely chopped
Handful of chopped coriander leaves
1/2 tsp Curry powder
1 tsp cornstarch
2 tbsp breadcrumbs
Salt to taste
Oil for shallow frying
Breadcrumbs to coat potato coins
Salsa:--- 1 small onion chopped
1 small tomato chopped
1/4 cup corn kernels (boiled or frozen and thawed)
2 tbsp chopped coriander leaves
Juice of half lemon
1 tsp chaat masala
For Chaat Assembly:--- 2-3 tbsp Nylon Sev
2 tbsp Spicy fried chana dal
Date-tamarind chutney As per taste
Mint-Green Chili-Coriander leaves chutney As per taste
2-3 tbsp beaten yogurt

Instructions

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 200 Deg C. Take the dough and roll it in big thin disc. With cookie cutter or jar lid, cut round shapes. Drape the discs between silicon moulds and press to form firm katori. Remove the upper silicon mould.
Lightly brush with oil. Place them on baking tray and bake for 15-20 minutes till they are gently browned rotating the tray midway baking time. Remove from oven and keep aside to cool.
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 and fry in batches in medium hot oil till golden in color.
Arrange potato coins in the katori. Add salsa on top. Top it off with remaining ingredients - sev, chana dal, chutneys, and yogurt as per taste.

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