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"Katori Chaat"

Discover the Delight of Katori Chaat: A Symphony of Flavors in Every Bite

Nestled within the vibrant tapestry of Indian street food, Katori Chaat emerges as a culinary marvel, encapsulating the essence of India's rich gastronomic heritage. This exquisite snack, where the "bowl" itself is a delight to savor, offers a harmonious blend of textures and flavors that dance on the palate. Originating from the bustling streets of Northern India, Katori Chaat has evolved from the royal kitchens of the Mughal era, where it was believed to have been concocted as a digestive aid, rich in spices and tangy flavors.

The Art of Crafting Katori Chaat

The journey of Katori Chaat begins with the creation of its edible vessel, a crispy bowl meticulously crafted from a dough of flour and semolina, deep-fried to perfection. This golden, crunchy bowl is then filled with a medley of ingredients, each chosen for its unique contribution to the overall symphony of flavors. Boiled potatoes and chickpeas form the hearty base, while finely chopped onions, tomatoes, and green chilies add a fresh, zesty kick.

The magic of Katori Chaat, however, lies in its sauces and seasonings. A generous drizzle of tamarind chutney brings a tangy sweetness, balanced by the spicy, herbal notes of green chutney. A sprinkle of chaat masala, roasted cumin powder, and red chili powder elevates the dish, while a squeeze of lemon juice adds a refreshing zing. The garnish of sev, those delicate, crunchy chickpea flour noodles, and pomegranate seeds not only adds texture but also a pop of color, making Katori Chaat a feast for both the eyes and the palate.

Customizing Your Katori Chaat

The beauty of Katori Chaat lies in its versatility. Feel free to add your twist by incorporating grated carrots or diced cucumbers for a crunch, or adjust the spiciness to suit your taste. Whether you prefer it mild or fiery, Katori Chaat can be tailored to delight your senses.

A Global Favorite

From the streets of Delhi to the kitchens of Indian restaurants worldwide, Katori Chaat has captured the hearts of food lovers everywhere. It stands as a testament to the creativity and resourcefulness of Indian street food vendors, offering a snack that is not only visually appealing but also a burst of flavors in every bite.

Savor the Experience

Katori Chaat is more than just a snack; it's an experience. Each ingredient, each flavor, tells a story of India's diverse culinary traditions. So, the next time you're looking to embark on a gastronomic adventure, look no further than Katori Chaat. It's a dish that promises to delight, surprise, and leave you craving for more.


For the Katori Bowls:

  • 1 cup all-purpose flour

  • 1/2 cup semolina (suji)

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • Water, as needed, to make a dough

  • Oil, for deep frying

For the Chaat Filling:

  • 1 cup boiled chickpeas (chana), drained

  • 1 small boiled potato, chopped

  • 1 small red onion, finely chopped

  • 1 tomato, finely chopped

  • 1 green chili, finely chopped (adjust to taste)

  • 1 tablespoon tamarind chutney

  • 1 tablespoon green chutney (coriander-mint chutney)

  • 1 teaspoon chaat masala

  • 1/2 teaspoon roasted cumin powder

  • 1/4 teaspoon red chili powder (adjust to taste)

  • Salt, to taste

  • Juice of 1/2 lemon

  • Sev (thin chickpea flour noodles), for garnish

  • Pomegranate seeds, for garnish (optional)

  • Chopped fresh cilantro, for garnish


Making the Katori Bowls:

  1. In a mixing bowl, combine the all-purpose flour, semolina, baking powder, and salt. Gradually add water to form a smooth, stiff dough. Knead well and set aside for 15 minutes.

  2. Divide the dough into small portions and roll them into balls. Then, roll each ball into a thin disc.

  3. Heat oil in a deep frying pan over medium heat. Once hot, take a small bowl (katori) and place a rolled dough disc over it. Gently press the dough around the bowl to shape it into a bowl-like structure.

  4. Carefully slide the dough-covered bowl into the hot oil and fry until golden and crispy. Remove from oil and let it cool. Gently remove the fried dough from the bowl to get a crispy katori. Repeat with the remaining dough portions.

Assembling the Chaat:

  1. In a mixing bowl, combine the boiled chickpeas, chopped potato, onion, tomato, and green chili.

  2. Add the tamarind chutney, green chutney, chaat masala, roasted cumin powder, red chili powder, and salt. Toss gently to mix well.

  3. Place a crispy katori bowl on a serving plate and fill it with the prepared chaat mixture.

  4. Garnish with sev, pomegranate seeds, and chopped cilantro. Squeeze lemon juice over the top.

  5. Serve immediately and enjoy the delicious Katori Chaat!


  • You can customize the chaat by adding other ingredients like grated carrots or diced cucumber for extra crunch.

  • Adjust the spiciness level according to your taste by increasing or decreasing the green chili and red chili powder.

  • For an authentic touch, serve with additional chutneys and a side of yogurt.

Enjoy this delightful Katori Chaat recipe, a perfect blend of sweet, spicy, tangy, and savory flavors, making it a memorable dish for any occasion.

Summery :

Discover the essence of Indian street food with Katori Chaat, a dish where the bowl itself is a crispy delight. Made from a blend of spiced chickpeas, potatoes, onions, tomatoes, and a medley of tangy chutneys, this chaat is garnished with sev and pomegranate seeds for a burst of flavors and textures. Customize it to your taste and enjoy a snack that's both visually appealing and satisfying.