Katori Chat or Basket katori chaat is a popular Benarasi Street food. This is a fried Katori stuffed with peas and topped with chutneys, sev, and boondi. This makes such a delicious snack to enjoy!
Finally, for the Benarasi Street Food special, I had a list of dishes to prepare. I love the idea of Katori chaat as it is a popular chat on the streets of Benaras. The difference in this chat is the filling made with white peas along with all chat items.
Similar to this chat, I had previously made a baked Katori chat with chickpea filling, and another Katori chats with brown chickpea. My kids were upset that I only made 4 katoris. They wanted more and I promised I will make it soon sometime.
Other Chats you can try:
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Step By Step Pictures for making katori chaat
For White Peas Filling
Wash and soak dried White Peas overnight. Pressure cook with enough water till it becomes tender.
Heat a kadai with oil and add Red Chilli Powder, Coriander Powder, and salt.
Mix well and cook on simmer to get a soft peas.
For Basket katori chaat:
Take the flour along with Flour, Cooking Oil/ Ghee, and Ajwain along with salt. Mix everything and slowly add water to knead to a stiff dough.
Pinch into smaller balls. Dust and roll out into 6 discs.
Place a katori and cover it completely and cut out excess dough.
Make sure you prick all over with a fork to make sure it doesn't puff up during deep frying.
Heat a kadai with oil, drop the dough-covered katori and make sure it is fried. Carefully remove the katori and cook on both sides.
Drain the fried katori on a kitchen towel.
For Assembling the Katori Chat
Place the fried Katoris on a serving plate, add imli chutney, green chutney, next place 2 teaspoons of cooked white peas.
Next top with sev, boondi, coriander leaves, drizzle with red chilli powder, and chat masala as required. You can serve as such or you can drizzle sweet curds over this and serve right away.
Katori Chat ~ Benarasi Street food
Ingredients
For Katori:
- 2 cups All-Purpose Flour
- 2 tablespoon Cooking Oil/ Ghee
- 1 teaspoon Ajwain
- Salt to Taste
- 1/2 cup Water for kneading
- Cooking Oil for deep frying
For White Peas Filling
- 1 cup Dried White Peas
- Salt to taste
- 2 teaspoon Cooking Oil
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Coriander Powder
For Assembling
- Fried Katoris
- Imli Chutney as required
- Green Chutney as required
- Sweet Curds
- Red Chilli Powder as required
- Chat Masala as required
- Sev as required
- Boondi as required
- Coriander leaves
Instructions
For Katori:
- Take the flour along with Flour, Cooking Oil/ Ghee, and Ajwain along with salt. Mix everything and slowly add water to knead to a stiff dough.
- Pinch into smaller balls. Dust and roll out into 6 discs. Place a katori and cover it completely and cut out excess dough.
- Make sure you prick all over with a fork to make sure it doesn't puff up during deep frying.
- Heat a kadai with oil, drop the dough-covered katori and make sure it is fried. Carefully remove the katori and cook on both sides.
- Drain the fried katori on a kitchen towel.
For White Peas Filling
- Wash and soak dried White Peas overnight. Pressure cook with enough water till it becomes tender.
- Heat a kadai with oil and add Red Chilli Powder, Coriander Powder, and salt.
- Mix well and cook on simmer to get soft peas.
For Assembling
- Place the fried Katoris on a serving plate, add imli chutney, green chutney, next place 2 teaspoons of cooked white peas.
- Next top with sev, boondi, coriander leaves, drizzle with red chilli powder, and chat masala as required. You can serve as such or you can drizzle sweet curds over this and serve right away.
The platter features Tamatar Chaat, Laiya Chana, Chena Dahi Vada, Banarasi Gol Gappe, Dahi Chutney wale Gol Gappe along with this Katori Chat. For accompaniments, I served Khajur Imli Chutney, Hara Chutney, Sweet Curds, Boondi & Sev.
For other interesting chats, you can try this Kolkata Ghugni Chaat
Radha says
This is a mouth-watering chat and would love to have it anytime. Awesome!
Srividhya Gopalakrishnan says
wow you made the katoris from scratch?? That's awesome Valli. I would have opted for phyllo cups. ;-)🙈😉 Kudos for taking all that effort. Great chaat recipe.
Suma Gandlur says
Making katoris is an extra chore if one starts from scratch. Kudos to you. These katoris make crunchy, edible holders for the gravy, chutnies and other tidbits. The chaat on the whole is a lip smacking one.
Harini Rupanagudi says
omg to make the katoris from scratch is a huge task but I remember making it and using the back of a muffin pan to make 12 katoris and bake them 🙂