Katori Chaat

In a mixing bowl, combine flour and salt. Add 2 tbsp hot oil and mix well. Then add water slowly and knead into a soft, pliable dough. Cover with a damp cloth and rest for 10–15 minutes.

Divide dough into small balls. Roll each ball into a small disc, dusting lightly with flour if needed. Prick the disc lightly with a fork so it does not puff up while frying.

Take a small bowl or cup as mould. Gently drape the rolled dough disc over the inverted bowl so it takes bowl-shape. Trim excess dough carefully.

Heat oil in a deep pan. When oil is hot, carefully slide in the dough-bowls and deep fry on medium heat till they turn golden brown and crisp. Remove with a slotted spoon and drain on kitchen paper.

To prepare filling: in a bowl mix boiled chickpeas, chopped potato, chopped onion and tomato. Add a pinch of salt, chaat masala, red chili powder and mix gently.

To assemble: take one crispy katori. First spoon in 2–3 tbsp of the chickpea-potato mixture. Then drizzle 1 tbsp curd, 1 tbsp green chutney, 1 tbsp tamarind chutney on top.

Top with chopped onions, tomatoes, sev, and chopped coriander leaves. Sprinkle a little more chaat masala or red chili powder if wanted. Serve immediately so the katori remains crisp.