Indian street food needs no introduction. Its a meal bursting with different flavors that entices you again and again. Be it puchkas, papri chaat, vada pau or aloo tikki chaat, each with its unique flavor makes you crave for it everytime you want to indulge in yummy, inexpensive and a quick meal that is loved by people all over the world.
Being brought up in Kolkata, I couldn’t resist the magical puchkas and jhaalmuri available at every nook and corner of the city. However hard my mom tried to keep me away from it all her efforts were futile. I was a loyal customer to the local street food hawker. I was simply in love with Indian street food. And then I moved to San Francisco where I missed these mouthwatering temptations. I then started making some chaat, trying to bring the flavors of street food into my kitchen, my home. So this recipe is a variation of the the usual street food which you can enjoy with friends and family. These mini bread katori chaat makes me salivate and surely will make you salivate too!
INGREDIENTS: (For 4 -6 people)
10 slices of brown/white bread
1 cucumber, peeled and diced (small)
1 medium onion, diced (small)
2 tomatoes, deseeded and diced (small)
2 boiled potatoes, diced (small)
1/2 cup thick yoghurt/curd
1/4 cup tamarind chutney
1/4 cup coriander chutney
1/4 cup finely chopped coriander leaves
1 1/4 tsp chaat masala
1 1/4 tsp red chili powder (you can adjust the quantity according to your spice tolerance level)
salt, to taste
1/2 cup sev/ bhujia (optional)
oil, for greasing
1. Take mini muffin trays and grease it will a little oil and keep aside.
2. Take the bread and sprinkle a few drops of water on it and roll it with a rolling pin until its flat like a chapatti or tortilla.
3. Cut the bread diagonally into half and press one part into the muffin tray such that the bread takes the shape of the muffin tin. Grease it with a drop of oil.
4. Place the bread in each muffin tin and allow it to bake for 15 minutes in a preheated oven at 180 C.
5. Meanwhile in a mixing bowl, mix potatoes, cucumbers, tomatoes, onion, chaat masala and keep aside.
6. Take the yoghurt and add water so that it has cake batter like consistency and keep aside.
7. Once the bread katoris are baked and out of the oven, add the vegetable mixture. Sprinkle a bit of red chili powder and salt. Then top it with yoghurt and add a little salt and red chili powder.
8. Drizzle tamarind chutney and green chutney. Garnish it with sev and coriander leaves. Now serve and enjoy.
Full recipe: Mini Bread Katori Chaat