Ingredients for katori:
1 cup fine semolina
1 tsp oil
Water to make the dough
Ingredients for filling:
2 cups black chick peas (soak overnight and boil)
2 large onions
1 tsp coriander seeds
1 small cinnamon stick
4 cardamom
6 cloves
1 tsp soft tamarind
1 cucumber (peeled and diced)
2 boiled potatoes (peeled and diced)
1 packet readymade thin sev (gram noodles)
1 cup yoghurt
Ingredients for sweet chutney:
1 tsp soft tamarind
20 seedless dates
2 tbsp jaggery (Palm sugar)
Ingredients for spice mix:
2 tbsp coriander seeds
6 red chillies whole
1 tbsp cumin
Method for making katori:
Mix fine semolina, oil, salt and kneed into a soft dough.
Roll it into 1/2-inch balls and make into small chapati (tortillas).
Use a large cupcake or muffin mould to create the katoris. Cover the outside of each cup mould with the chapatis. Preheat oven to 360 degrees and bake for 10 minutes until katoris turn golden color. Remove from oven and let it cool.
Method to make channa:
Cut the onion into small pieces and sauté until it turns translucent. Add 1/2 teaspoon red chili powder and sauté for two minutes. Dry roast the coriander seeds, cumin, cinnamon, clove, cardamom and grind along with onion into a smooth paste. Sauté everything with channa, add salt and set aside.
Separately grind dates, jaggery, tamarind to make a nice chutney.
Now grind the dry spice ingredients and keep aside.
Whip yoghurt to make it smooth.
Finally, fill the katoris with the toppings: channa, potato, cucumber, onion, the dry spice, then the sweet chutney and yoghurt, and top it off with the readymade sev.
1 cup fine semolina
1 tsp oil
Water to make the dough
Ingredients for filling:
2 cups black chick peas (soak overnight and boil)
2 large onions
1 tsp coriander seeds
1 small cinnamon stick
4 cardamom
6 cloves
1 tsp soft tamarind
1 cucumber (peeled and diced)
2 boiled potatoes (peeled and diced)
1 packet readymade thin sev (gram noodles)
1 cup yoghurt
Ingredients for sweet chutney:
1 tsp soft tamarind
20 seedless dates
2 tbsp jaggery (Palm sugar)
Ingredients for spice mix:
2 tbsp coriander seeds
6 red chillies whole
1 tbsp cumin
Method for making katori:
Mix fine semolina, oil, salt and kneed into a soft dough.
Roll it into 1/2-inch balls and make into small chapati (tortillas).
Use a large cupcake or muffin mould to create the katoris. Cover the outside of each cup mould with the chapatis. Preheat oven to 360 degrees and bake for 10 minutes until katoris turn golden color. Remove from oven and let it cool.
Method to make channa:
Cut the onion into small pieces and sauté until it turns translucent. Add 1/2 teaspoon red chili powder and sauté for two minutes. Dry roast the coriander seeds, cumin, cinnamon, clove, cardamom and grind along with onion into a smooth paste. Sauté everything with channa, add salt and set aside.
Separately grind dates, jaggery, tamarind to make a nice chutney.
Now grind the dry spice ingredients and keep aside.
Whip yoghurt to make it smooth.
Finally, fill the katoris with the toppings: channa, potato, cucumber, onion, the dry spice, then the sweet chutney and yoghurt, and top it off with the readymade sev.
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