Make your chat dreams come true with this baked katori chaat! All your favorite toppings are tucked in these super flaky, buttery, and crispy phyllo cups. It is a crowd-pleasing Indian appetizer perfect for parties and so easy to make.
Are you intrigued and excited to try more fun phyllo recipes then make my deconstructed veg spring rolls or these Schezwan Paneer Cigars. You will be blown away by the ease and the taste of these pick-me-up appetizers.
What is Katori Chaat?
Katori means cup and chaat means a melange of chickpea, potatoes, yogurt, spices, and sev. In this recipe, we are making cups using phyllo dough instead of grated fried potatoes. It is indeed a fun way to enjoy chaat.
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Traditional katori Vs Baked katori
Traditional katori is also known as tokri is made with grated raw potatoes. It is deep fried, very time-consuming, and indeed not a convenient process to make a lot of cups. My baked katori is easier, not deep fried, and honestly tastes a lot better in every bite. It is made with phyllo sheets also known as filo dough which is conveniently available in the leading grocery stores in the freezer section.
The ingredient list.
For making the katoris/ tokris.
You will need only two ingredients to make these flaky crispy katoris. How easy is that!!
Phyllo Dough Sheets – These are popularly known as baklava sheets. They are thin sheets packaged in a roll form and found in the freezer section of leading grocery stores. I have used Athens brand phyllo dough sheets available in Safeway, Target, Lucky’s, or online.
Melted Butter – I love how butter tastes in this recipe. You may use your choice of neutral-tasting oil as well.
For making the chaat filling.
You can literally fill these cups with your favorite chaat toppings like potatoes, chickpea, sprouts, chutneys, yogurt, chaat masala, onions, kachumber, sev. It is indeed a very adaptable recipe for people of all age groups.
Steps to make katori chaat.
This baked katori chaat recipe is split into two parts. The first one involves making the katoris with phyllo dough and the second part is to fill these cups with your favorite toppings. So lets get started.
Make the katoris.
- Preheat your oven to 375 degrees F or 190 deg C.
- Line your work table with parchment paper or use a big baking pan. Gently unroll the phyllo sheets.
- Place one phyllo sheet onto the work surface. Meantime, cover other sheets with a moist paper towel or muslin cloth to prevent them from drying out.
- Lightly brush it with butter covering the entire sheet. Repeat this method of brushing butter and layering up to 5-6 sheets. If the sheets break up in the process simply, layer them, it won’t be visible after baking.
- Now cut vertically in the center from top to bottom. Then cut horizontally 3 times, to divide it into equal parts. You should get 8 rectangles.
- Tuck each prepared phyllo square in the cupcake cavities by pressing gently to cover the base. They don’t have to look perfect. Repeat the process to make the desired amount of phyllo katoris.
- Bake it in a preheated oven on the middle rack for 8-12 minutes or until you see the crisp and golden brown.
- Take them out of the oven and let them sit in the pan untouched for 5 minutes. Now transfer them to the cooling rack to cool completely.
- These cups are all ready to be filled with your favorite chaat toppings.
Prepare the chaat filling and topping.
- For chaat topping mix beaten curd with potatoes, chickpea, spices, and salt and keep ready.
- Once you are ready to fill the cups, simply add this to the katoris, top with chutneys, onion and sev.
Possible substitutes
- This recipe is flexible and more of a guide. You can alter it according to your preference.
- If vegan, use dairy-free butter and yogurt.
- Swap butter for flavorless neutral oil
- Use desired chaat toppings.
- You can add sprouts, peanuts, black chana, and pomegranate too.
- Substitute white potatoes with roasted sweet potatoes.
Make ahead-of-time tips.
- You can make phyllo cups up to 2 weeks in advance.
- Green and sweet chutney can be prepared weeks in advance.
- Boil potatoes, chickpea, and cut onions, and beat yogurt up to 2 days ahead of time.
Additional important tips.
- Thaw the phyllo sheets overnight in the refrigerator.
- Always cool the phyllo cups entirely before storing them.
- Assemble the chaat only when you intend to eat.
- You can fill it up to 10 minutes ahead of time. After that, it may get soggy.
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Easy Indian Appetizers you should try!
Baked Katori Chaat Recipe
Baked Katori Chaat (Easy Indian Appetizer)
Ingredients
For the phyllo katoris
- ½ cup or more melted butter
- 1 Package Phyllo sheets see notes
For Chaat filling
- 2 cups boiled potatoes small cubes
- 2 cups roughly smashed chickpea optional
- Salt to taste
- 1 cup Cilantro mint chutney or more
- 1 cup Tamarind date chutney or more
- Chaat masala to taste
- ¼ teaspoon red chili powder
- 1 teaspoon cumin powder
- 2 cups beaten yogurt or more
- 1 cup finely chopped onions
- 1 cup nylon sev
Instructions
- Preheat your oven to 375 degrees F or 190 deg C.
- Line your work table with parchment paper or use a big baking pan. Gently unroll the phyllo sheets.
- Place one phyllo sheet onto the work surface. Meantime, cover other sheets with a moist paper towel or muslin cloth to prevent them from drying out.
- Lightly brush it with butter covering the entire sheet. Repeat this method of brushing butter and layering up to 5 sheets. If the sheets break up in the process simply, layer them, it won’t be visible after baking.
- Now cut vertically in the center from top to bottom. Then cut horizontally 3 times, to divide it into equal parts. You will get 8 rectangles.
- Tuck each prepared phyllo square in the cupcake cavities by pressing gently to cover the base. They don’t have to look perfect.
- Repeat the process to make the desired amount of phyllo katoris.
- Bake it in a preheated oven on the middle rack for 8-12 minutes or until you see the crisp and golden brown.
- Take them out of the oven and let them sit in the pan untouched for 5 minutes. Now transfer them to the cooling rack to cool completely.
- These cups are all ready to be filled with your favorite chaat toppings.
- The yogurt consistency has to be like a cake batter. So adjust it by adding some water if desired.
- For chaat topping mix beaten yogurt with potatoes, chickpea, spices, and salt and keep ready.
- Once you are ready to fill the cups, simply add this to the katoris, top with chutneys, onion and sev.
Step by Step video of the recipe –
Notes
- If storing for later use, carefully stack them in an airtight container.
- These cups will keep crisp for at least 2 weeks if refrigerated well in an airtight container.
- This recipe is flexible and more of a guide.
- You can alter it according to your preference.
- If vegan, use dairy-free butter and yogurt.
- Swap butter for flavorless neutral oil Use desired chaat toppings.
- You can add sprouts, peanuts, black chana, and pomegranate too.
- Substitute white potatoes with roasted sweet potatoes.
- You can make phyllo cups up to 2 weeks in advance.
- Green and sweet chutney can be prepared weeks in advance.
- Boil potatoes, chickpea, and cut onions, and beat yogurt up to 2 days ahead of time.
- Thaw the phyllo sheets overnight in the refrigerator.
- Always cool the phyllo cups entirely before storing them.
- Assemble the chaat only when you intend to eat. You can fill it up to 10 minutes ahead of time. After that, it may get soggy.
Can we use puff pastry instead of phyllo sheets? Thanks
Cheers, Urvi
Hello Urvi, puff pastry will give a different taste and texture. I prefer spring roll sheets over them for this chaat recipe.