Katori Chaat (Baked Whole-Wheat Cups)
A light, baked version of street-style chaat — crisp whole-wheat cups filled with tangy, sweet, and crunchy flavours. Perfect as a mess-free vegetarian party starter.
Serving Size: Serves 4 (8–10 mini katoris)
Total Time: 35 minutes (20 min preparation + 12–15 min baking)
Difficulty: Easy–Intermediate
Approx. Nutrition (per 2 katoris): ~210 kcal • 11g protein • 10g carbs • 14g fat
Satwik: 100% vegetarian
• Baked, not fried — light on digestion
• Classic chaat balance of tangy, sweet, and spicy flavours
• Bite-sized elegance for party plates
• Clean satwik ingredients only
Ingredients
For the Baked Katori Cups
• Whole-wheat flour – 1 cup (120 g)
• Fine semolina (sooji) – 2 tbsp
• Oil – 1 tbsp
• Salt – 1/4 tsp
• Water – as needed (about 1/4 cup)
For the Filling
• Boiled potatoes, small cubes – 1 cup
• Boiled chickpeas – 1/2 cup
• Chaat masala – 1/2 tsp
• Roasted cumin powder – 1/4 tsp
• Black salt – 1/8 tsp
• Lemon juice – 1/2 tsp
• Fresh coriander, finely chopped – 1 tbsp
For Topping
• Mint chutney – 2 tbsp
• Tamarind chutney – 2 tbsp
• Sev – 2 tbsp
• Pomegranate pearls – 2 tbsp
• Fresh coriander leaves – a few small leaves
Method
A. Bake the Katori Cups
1. Mix whole-wheat flour, semolina, and salt in a bowl.
2. Add oil and rub into flour until crumb-like.
3. Add water gradually and knead a firm dough.
4. Rest for 5 minutes.
5. Roll thin (about 2 mm) and cut small discs.
6. Press discs into a mini muffin tray to form cups.
7. Prick the bottoms with a fork and brush lightly with oil.
8. Bake at 375°F / 190°C for 12–15 minutes, until crisp and golden.
9. Cool fully.
B. Make the Filling
1. In a bowl, combine potatoes, chickpeas, chaat masala, roasted cumin, black salt, lemon juice and coriander.
2. Mix gently so the potatoes stay chunky.
C. Assemble the Katori Chaat
1. Fill each baked cup with the potato–chickpea mixture.
2. Drizzle mint and tamarind chutneys.
3. Top with sev, pomegranate, and coriander.
4. Serve immediately to keep cups crisp.
Instant Pot & Air Fryer
Instant Pot with Air Fryer Lid / Duo Crisp
• Arrange shaped dough cups on the crisping tray in a single layer
• Brush lightly with oil
• Air fry at 350°F (180°C) for 10–12 minutes
• Rotate tray halfway for even crisping
Standalone Air Fryer
• Preheat to 360°F (182°C)
• Keep cups in a single layer — do not stack
• Air fry 10–12 minutes, checking once near the end
• Cool before filling
Chef Pro Tips
• Bake cups 1 day ahead — store fully cooled in an airtight container
• Add chutneys and sev only just before serving to keep cups crisp
• Keep cups bite-sized for elegant party presentation
• Adjust chutney balance for spice tolerance or kid-friendly version
• Gluten-free variation: try millet flour with 1 tsp extra oil in dough
History & Inspiration
Traditional chaat is usually served in small leaf bowls or plates at roadside stalls. Those versions often use deep-fried bases and are meant to be eaten immediately.
AISATWIK presents a satwik, modern version using baked whole-wheat cups instead of fried shells. You still get the iconic bright, tangy, sweet flavours — with a cleaner, lighter, and more elegant party presentation.
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