Katori Chat

Preparation Time: 15 mins
Cooking Time: 20 mins
Serves: 10

Ingredients

• 250 gms Maida
• 1 tbsp Aata
• 2 cups sprouts (Moong, Moth, Chana)
• 2 tbsp chopped boiled potato
• 2 tbsp chopped onion
• 1 cup curd
• 1 tbsp Bhujia Sev
• 1 tbsp Imli Chutney (Tamarind Chutney)
• 2 tsp Chat Masala
• 2 tbsp oil
• Salt to taste
• Oil to fry

Method

• Mix Aata, Maida and 1 tbsp oil and prepare the dough
• Now, flatten into small round rotis
• Stick the roti onto the bottom of a steel glass
• Heat oil in a pan and put the glass with the roti in the oil
• Make sure the roti is fried from all sides and the roti will take the shape of a katori
• Do the same for other rotis
• In one tsp oil, heat the sprouts
• Now in the fried katori, put the sprouts first
• Put the potatoes and onions next and then the curd
• Then put the Imli Chutney followed by Bhujia
• Sprinkle a little chat masala from top

Corn Dahi Vada

Preparation Time: 10 mins
Cooking Time: 30 mins
Serves: 6

Ingredients
For Dahi Vada Masala

• Roasted Jeera Powder
• Red Chilly powder
• Black Salt
• Salt

Other Ingredients

• 1 cup Urad Dal
• 2 cups Corn
• 3 pcs green chilly grounded into paste
• 1/2 cup curd
• 2 tbsp Dahi Vada Masala (Method shown below)
• Tamarind Chutney
• Coriander Chutney
• Oil to fry
• Salt for taste

Method

• Soak the Urad Dal in water for 2 hours
• Grind the Dal into a paste
• Now mix corn, chilly and salt in the paste and mix well
• Make small, flat and round shaped Vadas and fry
• Soak the fried Vadas in water for 15 mins
• Take the Vadas out of water and keep aside
• At the time of serving, pour curd over Vada
• Put Tamarind chutney and coriander chutney and sprinkle Dahi Vada masala

Khandwi (Pittor)

Preparation Time: 10 mins
Cooking Time: 15 mins
Serves: 6

Ingredients
For the stuffing

• 1/4 cup grated coconut
• 1 chopped green chilli
• 1/4 tsp red chilli powder
• 2 tsp oil
• 1/4 tsp Rai

Other Ingredients

• 1 cup Besan
• 1 cup curd
• 2 cups water
• 1/4 tsp Jeera
• Salt for taste

Method

• Heat oil in a pan
• Put Rai and green chilli
• After a minute, add coconut and red chilli powder and stir for another minute
• Keep the stuffing aside
• In a cooker, mix besan, curd, water, jeera and salt and mix well
• Now boil the mixture with the cooker top open
• After the mixture boils, put the cooker top and heat for another 5-7 mins in low flame
• Now, spread the mixture on a slab. Make sure the spread is thin but wide and long enough
• Spread the coconut mixture on top
• Now using a knife, cut the spread into 3 inch wide ribbons, that is, only in one direction
• Role the cuttings and serve

Corn Bhel

Preparation Time: 5 mins
Cooking Time: 10 mins
Serves: 4

Ingredients

• 1/4 cup (1 pc) finely chopped boiled potato
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped tomato
• 2 cups sweet corn
• 1/4 cup finely chopped paneer (cottage cheese)
• 1/4 cup finely chopped capsicum
• 1 pc finely chopped green chilly
• 2 tsp coriander
• 1 tsp lemon juice
• 1/2 tsp of Rai (Black Cumin seeds)
• 1 tbsp butter
• Salt and Pepper
• Cheese for decoration

Method

• Fry the paneer in a pan and keep aside
• Add butter to the pan and heat
• Add Rai and then add onion
• After a minute add potato, capsicum, tomato and green chilly
• After a minute add corn, coriander and paneer 
• Add salt, pepper and lemon juice
• Mix well
• Decorate with cheese