KATORI CHAAT

Cooking Time : 40 mins.

Preparation Time : 15 mins.

Makes 12 pieces.

For the katoris
1/2 cup plain flour (maida)
1/4 cup butter, softened
1/4 teaspoon salt

For the filling
1 cup mixed sprouts (boiled)
1/2 teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
2 teaspoons chilli powder
2 teaspoons coriander-cumin seed (dhania-jeera) powder
1/4 teaspoon turmeric (haldi) powder
1 teaspoon amchur (dry mango powder)
1 teaspoon chole masala (chana masala)
2 tablespoons oil
salt to taste

For serving
beaten curds
khajur imli ki chutney
green chutney
sev or nylon sev
chaat masala

For the katoris
1. Combine the flour, butter and salt and make a stiff dough using a little water. Knead very well. 2. Divide the dough into 2 equal portions.
3. Roll out each dough portion into a sheet of 6 mm. (¼") thickness.

4. Cut rounds of pastry using a large 50 mm. (2") diameter cookie cutter and press into tart moulds.
5. Prick all over with a fork.
6. Bake in a hot oven at 230°C (450°F) for 10 to 15 minutes.
7. Cool the tart cases.

For the filling
1. Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida.
2. Add the sprouts, chilli powder, coriander-cumin seed powder, turmeric powder, amchur, chole masala, salt and 2 tablespoons of water and mix well. Cook on a slow flame for 4 to 5 minutes. Keep aside.

How to proceed
1. Fill each tart with a portion of the filling.
2. Top with curds, khajur imli ki chutney, green chutney, sev and chaat masala.
3. Serve immediately.