Katori Chaat Recipe

Katori Chaat Recipe

Need an appetizer or snack for a party, try katori chaat recipe or tokri chaat!!  ‘Katori or tokri’ refers to a bowl or canopies that are filled with potatoes and chutneys and ‘chaat’ is the term used for savory Indian street snacks. No doubt making the fried version of katoris seem like a daunting task but the end product is D-licious. These crunchy savory bowls or shells will make your taste buds watery. 

Below I have displayed two version of katoris – fried as well as baked. Baked version is much healthier and easy to make but the fried katoris are equally rocking. The dough requirement for both the katoris is different. Baked katoris dough needs milk/curd to keep it soft compared to fried ones that only needs water to knead the dough.

Katori Chaat Recipe

Follow the step by step tutorial below to make your yummy katoris. Allow them to cool down completely before stuffing. 

About the filling- be as creative as you can- just play around and you can have an amazing filling for these katoris/canopies. Few other options listed below  –

  • Combine sprouts, corn, spring onions black beans, salt and pepper. Toss. Fill katoris with this mix, add sour cream on top and serve.
  • Fill them up with marinara sauce, some veggies, cheese and bake them. VOILA – you have a wonderful kid’s friendly – pizza katori recipe.
  • Dahi bhalla chaat.
  • Aloo tikki chaat.

Give them a try and they sure will be a hit at a dinner party, kid’s birthday party, game party or a kitty party. Make some extra katoris as believe me everyone in your family will crave for more. 

Katori chaat recipe

TIP

  • Baked Katoris can be made in advance and stored in the fridge. Just before serving warm them up in microwave and top them with toppings and serve.
  • Baked katoris when filled with chutneys and curd will stay crisp longer than the fried ones.

While you are here check out other snacks – Cone chaat, Corn toast, Macroni cups, Paneer filled bread bowls bread katoris, phyllo bowls, roti cones, Papad katori chaat.

Katori Chaat Recipe

Katori Chaat Recipe
Votes: 27
Rating: 4.15
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Deep fried or baked katoris made with flour are filled with your favorite toppings and topped with sweet and sour chutneys!! Something savory that is full of flavor, delicious and tasty!
Servings Prep Time
10 KATORIS 45 MINUTES
Cook Time
30 MINUTES
Servings Prep Time
10 KATORIS 45 MINUTES
Cook Time
30 MINUTES
Katori Chaat Recipe
Votes: 27
Rating: 4.15
You:
Rate this recipe!
Print Recipe
Deep fried or baked katoris made with flour are filled with your favorite toppings and topped with sweet and sour chutneys!! Something savory that is full of flavor, delicious and tasty!
Servings Prep Time
10 KATORIS 45 MINUTES
Cook Time
30 MINUTES
Servings Prep Time
10 KATORIS 45 MINUTES
Cook Time
30 MINUTES
INGREDIENTS
FOR KATORIS
  • 2 cups Maida (All purpose flour)
  • 1/2 cup Oil
  • 1/2 tablespoon Baking powder
  • 1/4- 1/2 teaspoon Ajwain
  • Salt to taste
  • 3/4 - 1 cup Use Milk- if baking the katoris (If frying the katoris - use water)
  • Oil for Frying
STUFFING FOR 10 KATORIS
  • 1.5 cups Boiled and Fried potatoes
  • 1.5 cups Chopped tomatoes without pulp
  • 1.5 cups Boiled Garbanzo beans (Safed chole)
  • 1.5 cups Chopped Onions
  • 3 tablespoon Sprouts
  • 2 cups Beaten curd/yogurt
  • 1 cup Tamarind Chutney
  • 1 cup Green Chutney
  • 1 teaspoon Red chili powder (to sprinkle on top of chaat)
  • 2 teaspoon Chaat Masala (to sprinkle on top of chaat)
  • 1/2 cup Sev (fried crunchy Indian snack) (to sprinkle on top of chaat)
CHANGE SERVING SIZE: KATORIS
CHANGE UNITS:
METHOD
FOR BAKED KATORI
  1. Let's begin with the dough. If baking the katoris -use milk or curd to knead the dough, if frying, use water to knead the dough.
  2. Wash and pat dry a muffin pan. Turn it upside down and grease it with oil. Roll the dough into a circle, big enough to cover the outer side of one muffin mold. Preheat the oven at 350 degree F.
  3. Cover all the muffin molds. Make sure all the canopies (katoris) are clear of each other (not touching each other).
  4. Bake them in the oven for about 10- 20 minutes or until the outer covering is brown. Allow them to sit on the counter for a while. Once cooled remove from the molds..
  5. And the baked katoris are ready for filling.
FOR FRIED KATORI
  1. A WORD OF ADVICE - While frying a katori PLEASE BE VERY VERY CAREFUL - oil is very hot and may splash. Roll the dough as shown above. Grease a katori, roll the dough in a circle, place katori in the center and wrap the dough around it.
  2. In the heated oil drop the katori wrapped with dough and fry it.
  3. Oil will start filling up in the katori, BE CAREFUL. Using a tong carefully remove the dough from the katori and after draining all the oil pull the katori out. Place the katori on a greased paper towel - DO NOT TOUCH, it's still hot. Keep frying the dough shaped katori in oil.
  4. Once brown remove from oil and drain it on a paper towel.
  5. Baked and Fried katoris. Empty katoris will remain crisp for 4-5 hours.
ASSEMBLING KATORIS
  1. Chop boiled potatoes and fry them till golden brown. Instead of frying you can bake the potatoes.
  2. Remove pulp from tomatoes and chop them.
  3. Assemble all the ingredients and let's begin filling up these goodies...
  4. Place katori on a clean plate...
  5. Pour 1 tablespoon green chutney at the base of the katori...
  6. Add 1 tablespoon tamarind chutney...
  7. Add 1 tablespoon curd...
  8. Add 1 tablespoon boiled chickpeas, sprinkle a pinch of salt....
  9. Add 1 tablespoon fried potatoes....
  10. Add 1 tablespoon chopped onions....
  11. Add 1 tablespoon chopped tomatoes, sprinkle a pinch of salt....
  12. Add 1 tablespoon curd....
  13. Add 1 teaspoon green chutney, tamarind chutney, pepper and chat masala. Since we have added salt earlier so you can pass on the salt and chaat masala and chutneys will take care of the salt content.
  14. Top with sev and chopped cilantro and serve!!
  15. Now let's assemble the fried katori....
  16. Add all the ingredients one by one as mentioned above...
  17. These katoris can be prepared in advance.
  18. As stated above, baked katoris when filled with chutneys and curd will stay crisp longer than the fried ones.
  19. Enjoy these lip smacking yummylicious katoris !!
  20. Stuff them with the toppings of your choice and enjoy!!
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37 Responses

  1. Komal Joshi says:

    Wowwww!!! I am planning this to jabe party with frnds tonight

  2. Sindhu says:

    Wonderful recipe. I am planning on making these for office potluck, however I want to know how long it stays crispy after stuffing them with all chutneys and yogurt .

    • Ruchi says:

      Thanks Sindhu! Stuffed katoris will get soggy in 10 minutes.
      I would suggest stuff the katoris with dry ingredients and keep the chutneys and yogurt on the side. Let your colleagues drizzle the wet ingredients to their liking.

  3. Sonal Khosla says:

    Thanks so much for the awesome recipe. Guests loved it and the dish was a hit.

  4. Parul says:

    Oh my goodness! Impressive recipe! Thank you so much, my Saturday party was a HIT! My guest loved the idea and devoured the katoris. Like you mentioned in your comments I left them on the counter and they were crispy the way they should be. Craving for more.

    • Ruchi says:

      Thanks Parul for sharing your experience with me. Glad to hear that you and your guest loved the katori chaat recipe. Keep checking back for more. 🙂

  5. Neha says:

    Really good. I liked how you showed step by step.

  6. Prachitee says:

    Hi. My party is on Sunday.i want to try your recipe with fry katori. Can I make and keep them in air tight containers on Friday

    • RK says:

      Thanks for stopping by Prachitee! Yes, you can fry them beforehand but leave them out in the open on your kitchen counter. Storing them in fridge will result in soggy katoris. Baked katoris can be stored in the fridge but not the fried ones. Have fun and enjoy!!

  7. Sonal shah says:

    Hi
    This sounds amazing. I have a party on sat and would like to make this. Will the Katori stay crisp if I back them the night before and store in air tight container?? Thanks.

  8. Ajju says:

    Great Cooking IDEAS….!
    Thank You Ruchi, You are Awesome.

  9. Ajju says:

    Great Cooking IDEAS….!

  10. Deeks says:

    Thanks for the recipe! Would you know how well in advance can I make the baked katoris? Will they stay for 2 weeks in the fridge?

    • RK says:

      Thanks for stopping by, Deeks! 2 weeks is a pretty long time. I have kept the baked katoris in the fridge for 3-4 days but not for that long. Keeping them for 2 weeks may affect the taste and appearance of the katoris.

  11. Akansha says:

    Hiii thanks for d recipe helped me alot… but only prob I had was… I fried d cups n all had bubbles n dey wer soft so while rerefrying dey got dark😠😂 however ate it n enjoyed wid d stuff in n curd

    • RK says:

      Thanks for trying out the recipe. Glad to hear that you liked it. Fried katoris will have bubbles here and there, mine too had some. Katoris need to be fried only once in hot oil until they are crispy. I think your oil was too hot when you re-fried them again, resulting in darker katoris.

  12. Swati says:

    Unquestionably the best recipe. Just wow!! Made it for a large group and kept many toppings. People loved the concept and was thoroughly enjoyed by my friends. I fried half the batch and baked the half. Fried ones were liked more but as you said the baked ones stayed crisp for very long. Totally admire your pictures.

    • RK says:

      Thanks for sharing your experience with me Swati! Glad to hear that you and your guests liked the recipe. Keep checking back for more. 🙂

  13. Tehseena says:

    Hi. I look up often online for recipes but I have not seen a more detailed recipe with such clear steps. Hats off to you for the work and passion put in the site.

  14. SHRUTI says:

    Hiii ruchi,
    First of all huge thanks for these awesome recipes..im a teen n started cooking few months back..ur receipies were vry helpful to me…those fab pic even help me alot ..♥THANK U..

    • RK says:

      You are very welcome dear 🙂 Glad to be of help and thanks to YOU for such a sweet message!! Happy cooking!!

  15. Deepshikha says:

    Made these,great success.Thanks Ruchi, your recipes are tempting and different. By the way new look is way much much better.

  16. zenovia says:

    Hi dear,
    this recipe is also blank for me. Am I doing something wrong or is there a glitch?

  17. Megha banerjee says:

    Hey Ruchi, thanks for sharing this wonderful recipe. Made a huge batch for my party last saturday and was all finished.Love your detailed step by step presentation. I know what step goes next but looking at your pictures brings a new confidence in me that I am doing all right. Thanks again.

  18. Pooja says:

    Hi im pooja i want to know if i will subscribe ur recipe it will b chargeable or free of cost.

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