Baked Bread Katori (Cup) Chaat

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So after My savory Baked Chickpea Crackers and Baked Whole Wheat Methi Matri, I am here with another wonderful and tempting bake for Day 11 of Bake-a-Thon, that is, Baked Bread Katori Chaat. This baked Bread Katori’s are very easy to prepare and if you have even have the ingredients for filling, you can assemble a simple yet tempting starter or snack in just 30 minutes. Also the Bread Katori’s can be baked ahead of time, so a great party starter too.

Bread katori’s are many a times fried, but frying a bread absorbs a lot of oil as well as it is time consuming. Baking is a good option when compared to frying as we are not using oil at all and you do not have to baby sit it as when you fry. There is a similar version of katori chat’s more common with potatoes where the potatoes are shredded and fried.

This Baked Bread Katori chaat is sure a party pleasure with all that chatpata filling’s like, spicy coriander chutney and tangy and sweet Imli chutney. To deck it up further one can add yogurt and a bit of barik sev. (Thin chickpea noodles/vermicelli). I also love options where I can convert the starter’s to main course meals, so here I have added Mung sprout’s filling. The sprouts filling make it healthier as well as a complete meal with bread, sprouts, chutney and yogurt.

So here goes the recipe:

Ingredients

• 6-8 Slices of Bread
• 2-3 tbsp Butter for greasing the muffin moulds as well as the bread
• 2 Cup cooked/Boiled Mung sprouts
• 1/2 Cup yogurt
• 1/4 Cup Green Coriander Chutney
• 1/4 Cup Imli Chutney
• 1/4 Cup Barik Sev
• 1 teaspoon Chat masala
• 1/4 Cup Chopped Tomato
• salt to taste
• Chopped Coriander

Instructions

• Preheat the oven to 180 Deg C.
• Cut the bread slices into rounds using a cookie cutter or an inverted cup. (Around 3-4 inches in diameter, you should be able to cover the inside of the muffin)
• Roll the bread slices using a rolling pin.
• Grease the muffin tray generously with butter.
• Press the cut bread slices against the muffin cavity, so that you are able to stick it, and form a cavity.
• Brush the inside of the bread with butter.
• Bake in the preheated oven for 20 mins. (Keep an eye after 15 mins)
• Once done cool it on a wire rack.

Assembling

• If you are sprouts does not have salt add in the salt.
• Whisk the yogurt and add salt to taste.
  Add the sprouts mix, chopped tomato, chutney’s, yogurt to the Katori’s. (cups) .
• Sprinkle some salt and chat masala on top.
• Garnish with Barik sev and coriander. Serve Immediately.

Notes

• One can add any filling of your choice
• If made ahead of time, cool it completely and store it in an air tight container.
• Baking Times vary, you are a better judge of your oven.

Recipes Shared in Bake-a-Thon series up-to now

(Click any of the link below to get the recipe)

• Chocolate Hazelnut Biscotti ~ A perfect Christmas Treat
• Easy Homemade Baked Falafel (No Canned Beans)
• Sticky Honey Sriracha Cauliflower Wings (Baked & Gluten Free)
• GingerBread Men
• Sugarless & Vegan Apple and Carrot Loaf #BreadBakers
• Whole Wheat Chocolate Avocado Banana Muffins
• Homemade Vegetable Lasagne
• Vegetable Shepherd’s Pie (Vegan & Gluten Free)
• Baked Handvo (Rice, Lentils & Vegetable Savory Gluten Free Snack)
• Baked Whole Wheat Methi Matri (Fenugreek Crackers)
• Baked Chickpea Crackers (Vegan + Gluten free)

If you tried this recipe, please comment and rate the recipe. Tag me at @cookwithrenu_ad on Instagram.

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