Preparation time: 1 hour total for Katoris and filling.
Ingredients:
For the Katori
Maida: 250 grams
Salt: 1tsp
Oil :2 tbsp
Carrom seeds (Ajwain): 1/2 tsp
Oil to fry
For Filling
White peas (boiled and drained): 2 cups
Boiled potatoes (finely chopped): 2 pcs
Onion (finely chopped): 1 pc
Green Chutney: as per taste
Tamarind Chutney (saunth): as per taste
Green chilies (finely chopped): 1tbsp
Coriander leaves (finely chopped): 2tbsp
Chaat Masala : 2 tsp
Besan Bhujia/Sev: 1/2 cup
Let's start!
Preparing Katori
· Mix maida, salt, ajwain and 2tbs oil in a mixing bowl
· Make a Poori-like hard dough and keep it aside covered with a lid
· After 15 minutes, knead the dough for two minutes
· Now cut small portions from the dough and shape into balls
· Meanwhile keep oil on the gas to heat
· Now roll each ball into a poori and pierce the poori in 4-5 places using a fork
· Now take a small but deep steel katori and stick the maida poori at its bottom so that when the steel katori is removed, we get a maida katori
· Prepare all katoris likewise and fry in hot oil
· Once you put the prepared katoris in hot oil, the steel katoris will separate from the maida after a few seconds
· Remove the steel katoris from the hot oil carefully
· Remove the maida katoris on a tissue paper once they are golden brown and keep aside to cool
Preparing Filling
· Mix all ingredients except Besan Sev, in a mixing bowl
How to Serve
· Place the hollow katoris on a Serving dish
· Fill each katori with the prepared filling
· Sprinkle some Sev on the top
· Garnish with green coriander and serve.
Note:
· The peas should not be over - cooked when boiling, they should retain shape
· You can add some lemon juice to the filling if you like.
· If you have a steel Masala box then it is best to use its containers for making katoris,
· For katoris, once you've rolled a poori, pierce it with a fork and place a katori in the middle and fold the sides upwards and press nicely.
· Katoris can be prepared well in advance, even a day before the Party.
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