Patra Katori Chaat Sanjeev Kapoor Khazana

Bet you havent had this yet !! Patra made into a katori and stuffed with a spicy potato and sprouts filling. Truly a chaat for the rainy season !!

PATRA KATORI CHAAT

Ingredients

4 large colocassia leaves, trimmed and washed
2 cups gram flour (besan)
cup rice flour
1 tbsp coarsely crushed coriander seeds
2 tsps coarsely crushed cumin seeds
1 tsp crushed black peppercorns
1 tsp garam masala powder
tsp carom seeds (ajwain)
1 tbsp white sesame seeds
tsp asafoetida (hing)
1 tbsp ginger- green chilli paste
2 tbsps grated jaggery
2 tbsps tamarind pulp
tsp turmeric powder
1 tsps + a pinch of red chilli powder + to sprinkle
Salt to taste
Oil for deep frying
1 medium potato, boiled peeled and cut into inch pieces
2 tbsps boiled green gram sprouts
2 tbsps chopped onions
1 tbsp chopped tomato
2 tbsps soaked and drained salted boondi
1 tbsp chopped fresh coriander leaves + to sprinkle
tsp chaat masala
tsp roasted cumin powder
Black salt to taste
Green chutney to drizzle
Date and tamarind chutney to drizzle
Sweetened yogurt to drizzle
Roasted cumin powder to sprinkle
Nylon sev to sprinkle
Fresh pomegranate pearls for garnish

Method

1. Take gram flour in a bowl. Add rice flour, coriander seeds, cumin seeds, crushed black peppercorns, garam masala powder, carom seeds, white sesame seeds, asafoetida, ginger-green chilli paste, jaggery, tamarind pulp, tamarind powder, 1 tsps red chilli powder , salt and 1 cups water and mix well.
2. Place 1 colocassia leaf, shiny side facing downwards on the worktop and apply the prepared paste evenly. Place 1 leaf overlapping the first one and apply the paste evenly. Repeat the process 1 more time and finally keep the last leaf in the centre, shiny side facing upwards and apply the paste on top.
3. Place 3 colocassia leaves overlapping each other and place 1 leaf in the centre.
4. Fold the edges and roll tightly to form a large cylinder.
5. Cut into medium thick slices. Press the layers downwards to shape it like a katori.
6. Heat sufficient oil in a kadai. Deep fry the prepared katoris till golden brown and crisp. Drain on absorbent paper and set aside.
7. For stuffing, take potatoes in a bowl. Add sprouts, onion, tomato, boondi, coriander, chaat masala, roasted cumin powder, black salt and remaining red chilli powder and mix well.
8. Arrange the fried katoris on a serving plate and stuff the prepared potato stuffing.
9. Drizzle green chutney, date and tamarind chutney and sweetened yogurt on top.
10. Sprinkle roasted cumin powder, red chilli powder and nylon sev on top.
11. Sprinkle pomegranate pearls and coriander leaves on top and serve.

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