Indian Chat Platter for special occasion

Katori Chat:


  • 1 cup refined flour.
  • 2 tablespoons semolina.
  • 2 tablespoon pure ghee.
  • Salt to taste.
  • Oil for deep frying.
  • Fillings:
  • 1 cup sprouts( chana.moong)boiled
  • ½ teaspoon red chili powder
  • ½ teaspoon chat masala
  • ½ cup thick yogurt.
  • ½ cup green chutney.
  • ½ cup tamarind chutney.
  • 2 table spoon chopped fresh coriander.


  • Shift the refind flour with salt into a bowl. Add the semolina, ghee and five tablespoons water and knead into hard dough.
  • Divide the dough into five equal portion and roll each into a round four inch chapati .place a small steel katori, open end facing up on each chapati.
  • Bring up the edges of the chapatti and from pleats and press onto the sides of the katori.
  • Heat sufficient oil in a kadai and lower the katori and deep fry on medium heat till golden brown and crisp. Now the flour katori will leave the steel katori.
  • Drain and set aside. For the a filling, place the boiled mixture sprouts in a bowl. Add the salt ,chili poeder and chat masala mix well.
  • Divide this equally into the five flour katoris. Top it up with yogurd, green chutney, and tamarind chutney ,garnished with fresh coriander and serve immediately.


  • You can make katories before and store in a air tight container.

Pani Puri:


  • 1 cup mint leaves.
  • 2-4 green chilies.
  • 3 tablespoon tamarind paste.
  • 3 tablespoon lemon juice.
  • 1 teaspoon black salt.
  • 1 teaspoon salt.
  • ¼ teaspoon ginger powder.
  • 1/8 teaspoon asafetida.
  • 1 tablespoon cumin seed powder.
  • 1 tablespoon sugar.
  • ½ teaspoon black pepper.
  • 4 cup water.

blend everything except the water together to make a fine paste .taste to adjust the green chili as they can be mild or hot, more lemon juice , sugar , salt as needed to your desire taste. Strain the paste using water as needed after staring mix the paste with reaming  water.

Dahi Bada


  • 2 cup urad daal
  • 1/8 teaspoon asafetida.
  • ¼ teaspoon cumin seed powder
  • ½  teaspoon red chili.
  • Oil for deep frying
  • 2 cup curd.
  • ½ cup tamarind chutney.
  • Salt to taste.


  • Grind  urad daal into a fine paste, add asafetida. Cumin powder ,mix well .
  • Heat oil in a kadai, deep fry the bada( bolls).
  • Take a bowl , put curd and salt mix well.
  • Drop all the bolls into the curd paste.
  • Garnished with chutney, red chili .
Special Chat Platter

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