Katori Chaat

INGREDIENTS:

Refined flour (maida) - 250 grams

Salt - to taste

Oil - 2 tablespoons + to deep fry

Chickpeas (kabuli chana), soaked overnight - 1 cup

Onions - 2 medium

Garlic - 6 cloves

Tomato - 1 medium

Ginger - 1 inch piece

Green chillies - 4

Mustard seeds - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Fennel seeds (saunf) - 1/4 teaspoon

Red chilli powder - 1/2 teaspoon

Turmeric powder - 1/4 teaspoon

Coriander powder - 1 teaspoon

Garam masala powder - 1/4 teaspoon

Tamarind chutney - as required

Green chutney - as required

Sev - as required

Fresh coriander leaves, finely chopped - a few sprigs

METHOD:

Sieve together maida and salt to taste. Add two tablespoons oil and mix. Add sufficient water and knead into a dough. Divide into small balls and roll into puris. Grease the outer surface of small katoris and place one puri on each katori. Gently press.Heat oil and gently slide in the katoris. When the puris get fried they will leave the sides of the katori. Take out the katoris and fry the puris till golden. Drain onto an absorbent paper and keep aside. Boil the soaked chana till done. Grind together onions, garlic, tomato, ginger, green chillies. Heat two tablespoons of oil, add mustard seeds, cumin seeds, fennel seeds. Add the ground paste and sauté for three to four minutes. Add the boiled chanas and stir. Add salt, red chilli powder, turmeric powder, coriander powder and sauté. Add water and cook for five minutes. Take off heat and let it cool slightly. Sprinkle garam masala powder. Fill the chana chaat in the fried katori-puris. Top with the tamarind and green chutneys. Sprinkle sev and chopped coriander leaves and serve immediately.