Basket Chaat

Mini tarts filled with a spicy mixture of sprouts and chutneys.

For the katoris
1/2 cup maida (plain flour )
1/4 cup butter
1/4 tsp salt

For the filling
1 cup boiled mixed sprouts
1/2 tsp jeera
a pinch of hing
2 tsp chilli powder
2 tsp corriender and cummin seeds powder
1/4 tsp turmeric powder
1 tsp dried mango powder
1 tsp chole masala (chana masala)
2 tbsp oil
salt to taste

For serving
Beaten curds
Khajur imli ki chutney
Green chutney
Sev
Chaat Masala

Method

For the katoris

  1. Combine the flour, butter and salt and make a stiff dough using a little water. Knead very well.
  2. Divide the dough into 2 equal portions.
  3. Roll out each dough portion into a sheet of 6 mm. (¼”) thickness.
  4. Cut rounds of pastry using a large 50 mm. (2″) diameter cookie cutter and press into tart moulds.
  5. Prick all over with a fork.
  6. Bake in a hot oven at 230°C (450°F) for 10 to 15 minutes.
  7. Cool the tart cases.                                                                                                                                           Or
  8. You can buy readymade katoris from the market


For the filling

  1. Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida.
  2. Add the sprouts, chilli powder, coriander-cumin seed powder, turmeric powder, amchur, chole masala, salt and 2 tablespoons of water and mix well. Cook on a slow flame for 4 to 5 minutes. Keep aside.

 

  • Fill each tart with a portion of the filling.
  • Top with curds, khajur imli ki chutney, green chutney, sev and chaat masala.
  • Serve immediately.

       

201310235-mumbai-xpress-tokri-chaat-thumb-610x404-361253.jpg
Basket Chaat is ready.
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