Katori Chaat - Baked Mathri Cups filled with your favorite Filling
User Reviews
5
Katori Chaat - Baked Mathri Cups filled with your favorite Filling
Description
To make the mathri cups, a dough is prepared from all-purpose flour, almond flour, salt, ajwain seeds, and optional red chili flakes, bound with warm milk and lightly mixed with oil to form crumbs. The dough rests before being rolled to fit baking cup molds, then baked at 375°F until golden and crisp. This baking method yields sturdy, flaky cups that can hold fillings without sogginess.
The filling is a fresh chickpea salad combining boiled chickpeas, diced cucumber, onion, tomato, pomegranate seeds, herbs like mint and cilantro, and spices including chaat masala and chili powder, balanced with lemon juice. The salad is prepared ahead and chilled to meld flavors, offering a tangy, slightly spicy contrast to the crispy cup. Filling the baked cups just before serving maintains crispness.
This dish works well as a snack or appetizer, showcasing textures from the crunchy cup to the juicy, fresh salad. Variations in accompanying chutneys or sauces can enhance flavor complexity when served alongside.
Several chutney recipes, including sweet, green, and spicy varieties, are suggested as companions to complement the mathri cups and filling.
Ingredients
For Baked Mathri Katori / Cup
- 2 cup all-purpose flour Einkorn
- ¼ cup almond flour
- ¼ cup milk Warm
- 3 tablespoon neutral cooking oil generic cooking oil
- ½ teaspoon salt As per talte
- 1 teaspoon carom seeds Ajwain
- 1 teaspoon red chili flakes optional
For Chickpeas Salad FIlling
- ½ cup chickpeas boiled al dente
- ¼ cup cucumber peeled and diced
- ¼ cup onion ¼ medium sized diced
- ¼ cup tomato chopped and strained
- ¼ cup pomegranate seed kernels
- 1 tablespoon mint chopped, fresh
- 1 tablespoon cilantro chopped
- 3 green chilies chopped
- ½ tablespoon lemon juice fresh squeezed
- 1 teaspoon chaat masala
- ½ teaspoon chili powder (depending on your spiciness preference)
Instructions
To make the Katori (Cup)
- Sift the AP flour and almond flour in a mixing bowl.
- Add salt, ajwain and red chili flakes evenly.
- Mix the oil in the flour lightly with your finger tips to resemble crumbs.
- Add warm milk to bind the dough together.
- Do not over-knead. Keep it aside for 30 mins.
- After 30 minutes, divide into 18- 20 equal balls.
- Roll out each ball to fit into a baking cup.
- Fit rolled dough inside each of the baking cups and prepare for baking.
- Now keep all the baking cups on a baking sheet and then bake in a preheated oven at 375 Fahrenheit for 12- 15 minutes or till it turns a golden color.
- Remove and set aside to cool.
To make Chickpeas Salad
- Mix all the ingredients in a mixing bowl and refrigerate it until ready to use.
- When ready to serve, fill the salad in baked mathri cups.
Notes
- Accompany the katori chaat with sauces such as Sweet Chutney with Green Mango and Dates, Strawberry Ginger Chutney, Cilantro Mint Green Chutney, or Cranberry Chutney for extra flavor.
- Ensure the dough is not over-kneaded to keep the mathri cups flaky and crisp.
- Fill the baked cups just before serving to maintain their crisp texture.
- The chickpea salad can be prepared ahead and refrigerated to deepen the flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Calories | 99kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 85mg | 4% |
| Potassium | 80mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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