Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, baked pumpkin katori chaat with sweet potato and beetroot. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Baked Pumpkin Katori Chaat with Sweet potato and Beetroot is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Baked Pumpkin Katori Chaat with Sweet potato and Beetroot is something that I’ve loved my whole life. They’re nice and they look wonderful.
finally, serve katori chaat immediately, sprinkling chaat masala over it. notes: firstly, prepare katori before in hand and store in airtight container. prepare chaat just before serving. also, adding sprouts makes chaat more healthy and nutritious. additionally, fry the katori on low to medium flame to turn. Katori chaat also known as tokri chaat is a popular chaat snack from north India. Fried potato baskets are topped with cooked chana, boiled potatoes, sweet and Now using the same strainer, add the grated potatoes and press with a spoon.
To begin with this recipe, we have to prepare a few components. You can cook baked pumpkin katori chaat with sweet potato and beetroot using 16 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Baked Pumpkin Katori Chaat with Sweet potato and Beetroot:
- Take 2 cups grated pumpkin or butternut squash
- Take 2 small size sweet potato
- Make ready 1/2 medium sized beetroot
- Prepare 3 tablespoon sweet corn
- Prepare 1/2 teaspoon carom seeds or ajwain
- Take 1/2 teaspoon red chilli flakes
- Get 1 tablespoon cornflour
- Prepare 1/2 teaspoon black salt
- Make ready 1/2 teaspoon chaat masala
- Make ready 1/4 tsp mango powder or amchur
- Prepare 1/2 teaspoon chilli powder
- Prepare 2 cherry tomatoes(optional)
- Prepare to taste Salt
- Get to taste Beaten yoghurt with black salt
- Prepare as needed Tamarind Chutney
- Take as needed Green Chutney
Sweet potato chaat is a chaat made with sweet potatoes. Sweet date and tamarind chutney as required. Grate the potatoes and soak them in water for five minutes. Drain thoroughly and spread on an absorbent kitchen towel to dry.
Instructions to make Baked Pumpkin Katori Chaat with Sweet potato and Beetroot:
- Mix carom seeds, cornflour and chilli flakes to grated pumpkin or butternut squash.
- In a pan saute this mixture for 3-4 minutes just to become the mixture soft.
- Grease a cup cake mould with little oil and place 2 tablespoon of the mixture to each mould and spread nicely to form a katori shape.
- Pre heat oven at 180 degree Centigrade for 10 minutes.
- Bake them for about 10 to 15 minutes or until you get a nice roasted aroma and the katori are light golden brown.
- Take out from oven and keep in the mould until you use them.
- Microwave 2 sweet potatoes and beetroot for 3-4 minutes or until done.
- Peel the skin and cut into small chunks.
- Blanch sweet corn in hot water for 2-3 minutes and drain.
- In a mixing bowl add the boiled sweet potato and beetroot chunks along with blanched sweet corn.
- Add black salt, chaat masala, chilli powder, amchur or mango powder as per your taste. Mix well.
- Place prepared baked pumpkin katoris in a serving plate.
- Stuff the prepared vegetables to each katori. I added some cherry tomatoes also just for colour and tangy flavor.
- Top with sweet tamarind chutney, green chutney and yoghurt. Sprinkle some chilli powder and chaat masala and serve immediately.
- You will definitely like this healthy roasted pumpkin flavor chaat with sweet potatoes and beetroot.
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