Katori Chaat

Ingredients list for Katori Chaat

• 4 Medium potatoes peeled
• 4 tablespoons Cornflour
• to deep fry Oil
• as required Ready made pindi chole
• 1 Small onion finely chopped
• 1 Small tomato finely chopped
• as required Yogurt
• as required Sweet tamarind chutney
• as required Green chutney
• as required Chaat masala
• for garnish Sev
• to garnish Fresh coriander leaves chopped

Method

1. Peel potatoes and thickly grate them into a bowl of water. Wash them well. Drain on absorbent paper, cover with another absorbent paper and pat them dry. Transfer them into a bowl, add cornflour and mix well.
2. Heat sufficient oil in a kadai. Line tea strainer with some of this mixture, place another tea strainer over the potato and press it gently to get the shape of a katori. Lower this into the hot oil and deep-fry till half done. Remove the strainer on the top and lower the strainer with the potato into hot oil again and deep-fry till golden and crisp. Drain on absorbent paper. Make more katoris with the remaining potato mixture.
3. Place the katoris on a serving plate, fill them up with pindi chole, onion, tomato, and add a little yogurt, sweet tamarind chutney, green chutney, sprinkle some chaat masala, sev and coriander leaves and serve immediately.