To make baked katori chaat, combine wheat flour, ajwain, salt, oil and 1/3 cup water. Knead into a stiff dough.
Divide the dough into 2 portions and roll each portion into 9 inch diameter roti without using any flour for rolling.
Prick it well using a fork and cut out the roundels using a cutter. Repeat step 2 with another dough and make 12 roundles.
Arrange each roundle in a muffin tray and bake in a pre heated oven at 180° c (360° f) for 20 minutes.
Remove and cool them completely. Place 2 baked katoris in a plate and stuff them with the prepared filling.
Serve baked katori chaat immediately, garnished with pomegranate and coriander.

Baked Katori Chaat recipe with step by step photos

like baked katori chaat

like baked katori chaat recipe | healthy tokri chaat | baked mini chaat cups | then do try other chaat recipes also:
- geela bhel recipe | Mumbai's famous bhel | special Bombay bhel | how to make bhel puri at home |
- moong bhel recipe | sprouted moong bhel | healthy moong bhel | healthy Indian snack |

what is baked katori chaat made of?

how to make whole wheat tart

Add 1 tsp oil.
Add 1/3 cup chilled water.
Mix well to form a stiff dough.
Divide the dough into 2 portions.
Roll each portion into 9 inch diameter roti without using any flour for rolling.

how to make the filling

In a deep bowl, add ½ cup boiled safed vatana (dried white peas).
Add ½ cup boiled mixed sprouts. Mixed sprouts add a bit of texture to the dish. They also can help to soak up the flavorful chutneys and sauces. Sprouting increases the availability of proteins.
Add ¼ cup finely chopped onions. Finely chopped onions provide a contrast to the creamy texture of the chutneys and the crunchy texture of the katori. Raw onions are a very valuable source of vitamin C and good for the heart.

Add ¼ cup finely chopped tomatoes. Tomatoes add a tangy and acidic flavor to the dish. They also help to balance out the sweetness of the chutneys and the saltiness of the other ingredients. Tomatoes are a powerful antioxidant, super rich in Vitamin C, good for heart.
Add ½ tbsp green chutney.
Add ½ tsp chilli powder.
Add ½ tsp chaat masala. Chaat masala adds a tangy, sour, and spicy flavor to the dish. It also helps to brighten the flavors of the other ingredients.
Add salt to taste.

how to make baked katori chaat

To make baked katori chaat | healthy tokri chaat | baked mini chaat cups | place 2 baked katoris in a plate.
Stuff them with the prepared filling.
Garnished with pomegranate and coriander.

Serve baked katori chaat | healthy tokri chaat | baked mini chaat cups | immediately.

pro tips to make baked katori chaat

You can store the baked katori in an air tight container for 2 days and use as require.
Serve the katori chaat immediately to avoid it from getting soggy.
We have made it using wheat flour to make it healthier but you can also make it using plain flour.
Add boiled mixed sprouts. Mixed sprouts add a bit of texture to the dish. They also can help to soak up the flavorful chutneys and sauces. Sprouting increases the availability of proteins.

Add finely chopped tomatoes. Tomatoes add a tangy and acidic flavor to the dish. They also help to balance out the sweetness of the chutneys and the saltiness of the other ingredients. Tomatoes are a powerful antioxidant, super rich in Vitamin C, good for heart.

baked katori chaat benefits

Baked Katori Chaat is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest). 3 pieces of Baked Katori Chaat make 1 serving. Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. 30% of RDA.
1. Phosphorus : Phosphorus works closely with calcium to build bones. 30% of RDA.
2. Fiber : Dietary fiber reduces the risk of heart disease, prevents the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables, moong, oats, matki, whole grains. 24% of RDA.
3. Magnesium : Magnesium is required for formation of bones and teeth. It helps in the metabolism of calcium and potassium. % of RDA. magnesium rich Indian foods like leafy vegetables (palak, broccoli, kale), pulses ( rajma, chawli, moong ), nuts (walnuts, almonds) , cereals ( jowar, bajra, whole wheat flour, dalia). 21% of RDA.