COLOURFUL KATORI WADA CHAT

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Zara hatke twist in my recipie is that I have combined dahi wada and Katori chat famous in Delhi and North India chat markets.I have made the Katoris crunchier and more colourful!! Normally Katoris are plain ( only maida) but we have made with beetroot giving it red colour n turmeric for yellow look to the Katori. Traditionally wada is made with udad dal but I have made it with potatoes, bread crumbs and lots of dry fruits and kabuli chana!

Preparation time – 30 minutes
Cooking time – 10 to 20 minutes
Serve- 4 people​

Ingredients required:

For KATORI –

All purpose flour or maida – 1 bowl
Beetroot puree – 2 full spoon
Turmeric powder -1/2 spoon
Oil – 2 spoon
Salt as per taste
Oil for deep frying
4 medium size steel Katori

For WADA

Outer covering –

Boiled potatoes- 4 to 6
Bread crumbs – 2 to 3 spoons
Salt as per taste

Stuffing for wada –

Cashew nuts – 6 to 7 peices
Raisins ( kismis) – 15 peices
Boiled kabuli chana – 1/8 bowl
Boiled potatoes – 3
Green chillies and ginger paste – 1/2 spoon
Red chilly powder -1/4 spoon
Garam masala – 1/8 spoon
Amchuur powder -1/4 spoon
Finely chopped coriander leaves – 1 spoon
Salt as per taste
Oil for deep frying

GREEN CHUTNEY –

Coriander leaves – 1 small bunch
Green chillies -4
1 inch ginger block
Heeng (equal to one Dana of Moong dal)
Jeera – 1 pinch
Amchur powder-2 spoon

IMLEE MEETHI CHUTNEY

Imlee – 1/4 bowl
Sugar -1/4 bowl
Rock salt as per taste
Common salt as per taste
Red chilly powder -1/2 spoon
Garam masala -1 pinch
Roasted jeera powder -1/4 spoon

TOPPINGS OF KATORI –

Boiled moong dal – 1/4 bowl
Boiled kabuli chana – 1/4 bowl
White peas – 1/4 bowl
Boiled potatoe – 1
Chopped tomatoe – 1
Curd – 1 bowl
Imli meethi chutney
Green chutney
Pomegranate seeds and for garnish
Coriander leaves for garnish
Cherry tomatoes for garnish
Black salt as per taste
Rosted jeera powder

Method

For Katori –

1. First we will divide all purpose flour in two parts.

2. Mix beetroot puree ,oil and salt in one part of all purpose flour. Make dough like for Puri. Use water if needed.

3. Similarly mix turmeric, oil and salt in 1 part of all purpose flour. Make dough like puri. Use water if needed.

4. Keep dough aside for 5 minutes.

5. Make a ball of the dough an with help of a pin roll make a puri one of each part of dough. Make holes in the puri with help of a knife ( just like mathari so that it does not swell like puri)

6. Take 4 steel bowls and grease it with oil and paste the puri on it. It should be nicely stuck.

7. Heat oil in a khadai and deep fry the katoris.

8. Once cooked the steel bowl will separate on it’s own.

9. Remove the steel bowls and cook the Katoris by turning .

10. Remove the Katoris and keep aside

For wada –

1. Grate boiled potatoes and mix the bread crumbs and salt in it. Make it like a dough.

2. Make 4-6 balls for outercovering from the above dough.

2. Mix all the ingredients of the wada stuffing in a bowl .

3. Fill the stuffing in the outercovering and make balls.

4. Heat oil in a khadai and deep fry the wada balls until cooked.
Remove and keep aside

For imlee meethi chutney-

1. Boil 1/4 bowl imlee in water

2. Seive the boiled imlee and make it into a paste.

3. Add 1/4 bowl of sugar.

4. Boil for 5 minutes

5. Add roasted jeera powder, red chilly powder, garam masala , rock salt and common salt . Mix well

6 . Keep aside for cooling.

Green chutney

1. Take 1 small bunch of coriander leaves , 4 green chillies , ginger 1 inch block, heeng , jeera 1 pinch, salt as per taste and grind in the mixer until thin paste.

Plating and garnishing of colourful Katori wada chat

1. Dip the wadas in a bowl of hung curd and keep aside.

1. Keep the toppings ready along with wada , Katori and chutneys.

2. First take both Katoris and add boiled kabuli chana, boiled white peas, boiled potatoes, boiled moong dal.

3. Add green chutney followed by imlee meethi chutney. Add sev, chopped tomatoes, pomogranate seeds layer by layer.

4. Put the wada dipped in curd in the katori ( filled katori).

5. Sprinkle roasted jeera powder, red chilly powder and black salt on the wada.

6. Garnish with both chuneys and coriander leaves, pomegranate seeds and cherry tomatoes .

COLOURFUL KATORI WADA CHAT is ready to eat!!

 RECIPE SHARED BY :NEELAM GUPTA
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