Take flour, oil, carom
seeds and salt in a mixing bowl, add sufficient water and knead into a hard dough.
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.
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.
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.
Put 3 tsps stuffing in
each katori, top with some yogurt and tamarind chutney.
Arrange the katoris
on a serving platter and serve immediately.