#..Basket Chaat

INGREDIENTS FOR MAKING KATORI (BOWL)



Maida


200 gms

Oil


300 gms

Salt


1/2 tsp



METHOD FOR MAKING KATORI (BOWL)



Make a stiff dough of maida with 3-4 tbsp oil and salt. Divide into 15 equal parts, roll into thin rotis and prick with a fork all over. Heat oil in a kadahi. Grease the outside of a medium size steel bowl. Take one roti, stick on the outer side of the bowl so that it takes the shape of the bowl. Put in the hot oil along with the steel bowl. Remove the steel bowl as soon as it separates. Fry the bowl-shaped roti to a light brown color. Prepare all the katoris similarly and keep aside.



INGREDIENTS FOR FILLING


Curd (beaten) 500 gms Onions (chopped) 2
Masala Chhole 1-1/2 cup Urad Dal ke vade (bhalle)-small 15
Tamarind Chutney 1-1/2 cup Maide ki Papdi 30-40
Sprouts (boiled) 1-1/2 cup Bhujia (sev) 100 gms
Boiled Potatoes (chopped) 4 Coriander Leaves (chopped) 1 cup
Roasted Dhaniya Powder 2 tsp Chat Masala 2 tsp
Roasted Jeera Powder 2 tsp Garam Masala 1 tsp
Plain Salt and Rock Salt 1 tsp each Red chilly powder 1 tsp



METHOD FOR SERVING



Dip a katori in the curd and put in a serving plate. Fill with vada (bhalla), crushed papdi (2-3), one tbsp of chhole, one tbsp of sprouts, some potatoes and onions. Pour two tbsp of curd and one tbsp of tamarind chutney. Sprinkle all the masala to taste. Garnish with bhujia and coriander leaves.



Makes: 15 plates.