1: plain flour 2&1/2 cups
2: baking powder 1/2 tsp
3: ajwain 1/2 tsp
4: salt 1 tsp
5: water 1 cup
6: oil for frying
1: potatoes 1 large ( boiled & cut in small cubes)
2: tomatoes 1 small (deseeded & cut in small cubes)
3: chaany (chickpeas) 1 can 395g
4: onion 1 medium (finely chopped)
5: yogurt 2 cups
7: chaat masala 2tbs (to sprinkle)
8: salt 1ts
9: fresh coriander for only garnishing
RECIPIE FOR KATORIES:
1: knead dough with, flour, salt, ajwain, water.
2: make small balls and roll in small round shape.
3: grease the bowl and wrap the dough around it, prick the bottom it stops it from puffing.
4: heat oil.
5: In the heated oil drop the katori wrapped with dough and fry it.
6: Oil will start filling up in the katori, BE CAREFUL. Using a tong carefully remove the dough from the katori and after draining all the oil pull the katori out. DO NOT TOUCH, it's still hot. Keep frying the dough shaped katori in oil till golden and crisp on medium to high flame.
7: Once brown remove from oil and drain it on a paper towel.
8: boil potatoes cut in cubes, deseed tomatoes.
9: Place katori on a plate, Spoon out 1 tablespoon green chutney, Add 1 tablespoon tamarind chutney, Add 1 tablespoon curd, Add 1 tablespoon boiled chickpeas, sprinkle a pinch of salt, 1tablespoon of potatoes, 1 tablespoon chopped onions, 1 tablespoon chopped tomatoes, sprinkle a pinch of salt, 1 tablespoon curd, 1 teaspoon green chutney, tamarind chutney, chat masala, Top it with chopped coriander.
10: serve and enjoy.
BY FAIZA ZARIF
COOK WITH FAIZA
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