Bati Chaat / Katori Chaat
Delicious bati chaat or katori chaat filled with jhuri vaja, potatoes and topped with tamarind chutney, yogurt and chaat toppings!
Ingredients
For the bowl
- 1 cup flour
- 1 tbsp oil
- 1/2 tsp ajwain
- 1/2 tsp salt
- water as required
- oil to fry
For serving
- boiled chickpeas as required
- boiled & cubed potato as required
- chopped onion as required
- chopped tomato as required
- chopped green chili as required
- whisked curd as required
- tamarind chutney as required
- jhuri bhaja as required
- chili flakes as required
- chopped coriander as required
- chaat masala as required
Instructions
- Add flour, ajwain, oil, and salt to a bowl.
- Mix together until it holds the shape.
- Add little water at a time and knead a soft dough.
- Spread oil on a wooden board (pastry board). Pinch a ball sized dough and roll into slightly thick chapati.
- Prick the flattened dough with a fork.
- Place a small cup or bowl and apply little oil. Wrap the chapati around the cup or bowl.
- Cut the edges.
- Heat oil in a pan. Place the cup or bowl on the oil. Fry allover in medium heat.
- The bowl will automatically separate. Remove the bowl from the pan. Fry well the bati (dough).
- Bati is ready to serve with serving ingredients.
- Add ingredients one by one inside the bati according to your choice. You can follow the sequence like this: boiled chickpeas, boiled & cubed potato, chopped onions, chopped tomatoes, chopped green chili, whisked curd, tamarind chutney, jhuri bhaja, chili flakes, chopped coriander, chaat masala etc.
Video
Notes
Applying too much oil to the bowl will make it tough for the dough to stick.