Baked Pumpkin Katori Chaat with Sweet potato and Beetroot. Great recipe for Baked Pumpkin Katori Chaat with Sweet potato and Beetroot. #Dussehra_snack Chaat is undoubtedly the one of the most favorite snack enjoyed in India all the season. And during festival also we love to have chaats with our family and friends. That's why I am sharing a chaat recipe.

So why not eat it in the form of chaat 🙂 This is a very simple recipe and you might have come across it many time. This is my way of making presenting sprouts into a delicious form of baked katori chaat. Use chaat masala: I highly recommend stocking up on some 'chaat masala', this is key to the unique blend of sweet-spice-sour taste in many Indian savory snacks. You can have Baked Pumpkin Katori Chaat with Sweet potato and Beetroot using 16 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Baked Pumpkin Katori Chaat with Sweet potato and Beetroot

You need 2 cups of grated pumpkin or butternut squash.
It's 2 of small size sweet potato.
It's 1/2 of medium sized beetroot.
Prepare 3 tablespoon of sweet corn.
You need 1/2 teaspoon of carom seeds or ajwain.
Prepare 1/2 teaspoon of red chilli flakes.
Prepare 1 tablespoon of cornflour.
You need 1/2 teaspoon of black salt.
Prepare 1/2 teaspoon of chaat masala.
It's 1/4 tsp of mango powder or amchur.
Prepare 1/2 teaspoon of chilli powder.
You need 2 of cherry tomatoes(optional).
Prepare to taste of Salt.
You need to taste of Beaten yoghurt with black salt.
You need as needed of Tamarind Chutney.
Prepare as needed of Green Chutney.

Serving Suggestion: Serve your samosas with either date and tamarind chutney or ketchup which are perfect accompaniments to samosas. +boiled sweet potato stir fry masala. Tuesday Idli + Coconut chutney +Sambar with drumstick,pumpkin and vegetables of choice Steamed Cabbage and sprouts salad +Stuﬀed moong paratha/Dal rice +Spinach peas curry/spinach egg curry. Corn Chaat +paneer bhurji/egg bhurji wraps of multigrain ﬂour with a spread of dips/chutney Wednesday Directions. In a large bowl, beat the sugar, potatoes, shortening, water and egg.

Baked Pumpkin Katori Chaat with Sweet potato and Beetroot step by step

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..

Combine dry ingredients; add to potato mixture and mix well. Baked sweet potato fries - healthy snack for kids. This is a healthy and tasty tomato soup recipe with carrots and beetroots. Make sure everything is spread out evenly. Use tongs to stir halfway through.