Katori chaat/How to make chaat in katori

Katori chaat is one pop up starter for any generation,loved and liked by all and simple to make.If one has party in the house I would recommend katori chaat to be the first dish served.Chaat means to lick,anything that’s yummy is licked up completely,chaat being  one of them

Lets get the recipe



  • 2 packets of katori chaat(easily available in super markets)
  • 1 packet nylon shev
  • 4 to 5 boiled potato
  • 1 cup coriander chutney
  • 1/2 cup imli chutney/tomato ketchup
  • chaat masala for sprinkle
  • 2 tablespoon red chilli powder
  • 1 cup onions finely chopped
  • 1/2 cup sweet corn(optional)
  • black salt for sprinkle




  • spread the katori in a try or plate
  • mash the potatoes and put them in katoris
  • sprinkle chaat masala
  • pour coriander chutney,imli chutney or tomato ketchup
  • put sweet corn on all the katoris
  • put onions on top with black salt n red chilli powder
  • garnish with sev
  • Your katori chaat is ready
  • You can have your variations also

Kele ka pakoda/raw banana fritters/

When you have kids and that too fussy !!!cooking can be tricky and I do have fussy kids to deal with,so to make them eat veggies is a big pain at times.heres another recipe enjoyed by kids and adults..whatever the season be


  • 2 raw banana
  • 1 cup besan (chickpea flour)
  • 2 green chillies finely chopped
  • 1 tablespoon ginger grated
  • 3 to 4 curry leaves
  • 1/4 tablespoon haldi powder (turmeric)
  • 1/2 tablespoon red chilli powder
  • 1 1/2 tablespoon dhaniya powder (coriander)
  • 1/2 tablespoon garam masala powder
  • 1 1/2 tablespoon salt or as per taste
  • 2 tablespoon coriander leaves chopped
  • 2 tablespoon oil for mixing in the batter
  • Oil for frying


  • Boil raw banana, mash them
  • Take a bowl mix banana with all the spices and besan, oil, water.
  • Heat oil in kadai take small portions of the batter and add in the oil
  • Deep fry the pakoda. Till golden brown
  • Strain them on kitchen towel

Serve them hot with coconut chutney

Aloo bhajiya / Aloo pakora / Potato fritters

Sliced finely and dipped in besan yummmm…I mean , this one bhajiya is my husband’s favourite. He prefers Aloo bhajiya than the kandha one….a very simple recipe, best when served hot.lets go in the making now….

Aloo bhajiya


  • 2 potatoes (thinly sliced)
  • 1 cup besan (chickpea flour)
  • 2 tablespoon rice flour
  • 1/2 tablespoon jeera (cumin seeds)
  • 1/4 tablespoon haldi powder (turmeric)
  • 1/2 tablespoon red chilli powder
  • 1/2 tablespoon coriander powder
  • 1/4 tablespoon ajwain (carrom seeds)
  • Salt as per taste
  • 2 tablespoon oil for the batter
  • Oil for frying
  • Water for the batter’s consistency


  • Firstly wash and peel the potatoes well
  • If you have, chip’s slicer well enough use them to slice the potatoes
  • If not ,then do slice it with knife thinly. Set aside in a bowl of water so that they don’t turn dark
  • Now in another bowl, take besan and rice flour, salt and all the spices with 2 tablespoon oil and mix with water, to a thick consistency
  • Heat oil in kadai, once it’s hot enough, take each slice of potato dip in the batter and fry in oil
  • Till light brown and remove it on the kitchen towel
  • Serve it with coriander chutney

Kanda Bhajiya

When one has kids In the house and they wanna eat something, you have to give them straight away, they won’t wait for rainy season or winter season…you might be thinking what am I trying to say..let put it this way

Mid summer, Nagpur temperature is already 43 degrees and my kids wanna have kanda bhajiya (onion fritters) so their wish has to be my command… here you are kanda bhajiya with tea. I do avoid deep-fried food, but once in a while it is ok.



  • 4 onions finely sliced long
  • 2 cups besan (chickpeas flour)
  • 1/2 tablespoon coriander seeds
  • 1/2 tablespoon haldi powder (turmeric)
  • 1/2 tablespoon ajwain (carrom seeds)
  • 1/2 tablespoon red chilli powder
  • 1/2 tablespoon coriander powder
  • 2 tablespoons oil (to add in the batter)
  • 5 to 6 green chilies finely chopped
  • 4 to 5 curry leaves
  • Some coriander leaves
  • 1 1/2 tablespoon salt or as per taste



  • Finely slice the onions long and mash them with your hands so that they break more even
  • Now add all the masalas given in the ingredients with the oil.Except salt
  • Give it a nice mix with hands so that masala is coated properly on the onions
  • I prefer less besan in my bhajiyas so have added in equal proportion, otherwise it’s only besan in our mouth ,one has search the onions (lol)
  • Now add the besan ,again mix it dry first,then water to a thick consistency and salt as per taste
  • Heat the kadhai on medium flame and take small portions with your hands and slide them in the oil
  • Once its set and starts getting the colour flip it on the other side
  • Keep stirring both the sides till golden brown in colour

Your piping hot kanda bhajiya / pyaaz ke pakora / onion fritters are ready to be served with spicy coriander chutney.

Enjoy it in any season

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