Katori Chaat Recipe Video from Sanjeev Kapoor in Khana Khazana

Katori Chaat Recipe:

Potatoes 5 medium
Oil 2 tablespoons + to deep fry Green chutney as required
Sweet date and tamarind chutney as required
Sev as required
Fresh coriander leaves, chopped 2-3 tablespoons

For chole filling -
Chickpeas (kabuli chana), soaked 1 cup
Salt to taste
Tea leaves 2 teaspoons
Ghee 2 tablespoons
Onions, chopped 2 medium
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Chole masala 4 tablespoons
Fresh tomato puree ¾ cup
Fresh coriander leaves, chopped 4 tablespoons

1. Take the chickpeas with three cups of water and salt in a pressure cooker. Tie up the tea leaves in a piece of muslin cloth and place it with the chickpeas in the pressure cooker. Close the lid and pressure cook till five to six whistles are released or till the chickpeas are soft. Drain and set aside. Reserve one fourth cup of cooking liquour.

2. To make chole heat two tablespoons of ghee in a kadai, add onions and sauté on low heat till light golden. Add ginger paste and garlic paste and sauté for half a minute.

3. Add three tablespoons of chole masala, continue to sauté for another minute, add tomato puree and cook on low heat for two to three minutes.

4. Add the boiled chickpeas along with the reserved stock and simmer for five minutes or till all the water is absorbed and ghee surfaces. Sprinkle the remaining chole masala and coriander leaves, stir and cover immediately. Remove from heat and keep warm.

5. Grate the potatoes and soak them in water for five minutes. Drain thoroughly and spread on an absorbent towel to dry.

6. Take two small strainers, one slightly bigger than the other.

Read more here.


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