Ingredients (Makes 20 Katori’s)
½ Cup Whole Wheat flour
½ Cup All Purpose flour
½ teaspoon cumin/jeera seeds
½ teaspoon white sesame seeds
¼ teaspoon salt
3 tablespoon oil
¼ cup warm water
- Take both the flours, sesame,cumin seeds and salt in a large bowl. Whisk well to combine.
- Add oil to the flour mix and rub well on to the flour mix to resemble crumbs. Now slowly add water to this and knead a soft dough. Let the dough rest for 10 minutes.
- Divide the dough into 2 portions. Grease your tart pan and keep it ready. Roll out each portion into 20cm(diameter) circle. Prick the dough all over and use a cookie cutter or bottle lid to cut out the dough to fit the tart mould. I used 200gms Nutella bottle lid to cut out the dough.
- Preheat the Oven to 220C. Lay the cut rounds of dough on a greased tart mould. Press the dough well to the tart base so it takes the mould shape.
- Bake the katori for 11 minutes. Take it off the oven and let it cool completely on a wire rack. Store the Katori’s in an air-tight container until use.
¼ Cup Boiled Chana/garbanzo beans
¼ Cup chopped cucumber
¼ cup chopped onion
1 small tomato or 2 cherry tomatoes, chopped
¼ cup hung curd
2 tablespoon sweet chutney
chat masala to taste
red chili powder to taste
juice of half lemon
¼ cup Boondi
- Mix together chana, cucumber and onion, 2 pinches of chat masala, 2 pinches of red chili powder and lemon juice. Mix well.
- Place the baked katori on a plate, fill with 2-3 tablespoon of chana-onion and cucumber mix.
- Add sweet chutney, hung curd and top it with boondi. Sprinkle a generous pinch of chaat masala. Enjoy!!