Green Peas Katori Chaat

About Green Peas Katori Chaat

Ingredients

• Whole wheat flour 2 cups
• Olive oil 3 tsps
• Carom seeds ¼ tsp
• Salt to taste
• Pomace oil for deep-frying
• Stuffing
• Green peas 2 cups
• Olive oil 1 tsp
• Medium onion, chopped 1
• Medium tomato, chopped 1
• Fresh coriander leaves, chopped 2 tsps
• Green chillies, chopped 2
• Chaat masala 1 tsp
• Salt to taste
• Green chutney 1 tsp
• Aloo bhujiya ½ cup
• Yogurt ½ cup for topping
• Sweet tamarind chutney as required

How to Make Green Peas Katori Chaat (Stepwise Photos)

Method

1. Take flour, oil, carom seeds and salt in a mixing bowl, add sufficient water and knead into a hard dough.
2. Divide the dough into 6 equal portions. Roll each portion into a chapatti, wrap it around a muffin mould to shape it like a katori.
3. Heat sufficient oil in a wok and deep fry the katori along with a muffin mould. When the katori turns into light golden, it will automatically leave the mould. Drain on absorbent paper.
4. To make the stuffing, heat oil in a non-stick wok, add green peas and saute on medium heat for 5-6 minutes. Transfer into another bowl, add onion, tomato, coriander leaves, green chillies, chaat masala, salt, green chutney and aloo bhujiya and mix well.
5. Put 3 tsps stuffing in each katori, top with some yogurt and tamarind chutney.
6. Arrange the katoris on a serving platter and serve immediately.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps