katori chaat

Ingredients :
For the katoris :
½ cup maida
¼ cup butter, softened
¼ tsp salt

For the filling :
1 cup mixed sprouts
½ tsp jeera
a pinch hing
2 tsp chilli powder
2 tsp dhania-jeera powder
¼ tsp haldi powder
1 tsp chana masala
1 tsp amchur
2 tbsp oil
salt to taste

For serving :
Khajur imli ki chatni
Green chutni
Beaten curds
Nylon sev or sev
Chaat masala



Method :



For the katoris :
Mix the flour, butter and salt to make a stiff dough by using a little water.
Divide the dough into 2 equal parts.
Roll each part into a sheet of 6 mm (¼") thickness.
Use a large 50 mm (2") diameter cookie cutter and cut rounds of pastry and press into tarts moulds.
Prick all over with a fork
Bake in a hot oven at 230ºC (450ºF) for at least 10 to 15 minutes.
Cool the tart cases.


For the filling :

Heat the oil in the pan and put the jeera. When they crackle put the hing.
Put the sprouts, dhania-jeera powder, chilli powder, haldi powder, chana masala, amchur, salt and 2 tbsp of water and mixed properly.
Cook on a slow flame for 4 to 5 minutes.
Keep aside.


How to proceed :

Fill each tart with a part of the filling.
Put the curds, chaat masala, khajur imli ki chutney, green chutney and sev on the top.
Ready to serve.