Baked Katori Chaat

This is a detailed tutorial on making the Baked Chaat Katori to cater all the Chaat needs from the street food of India. Katori means Small Bowl. These can be used as Edible Salad Bowls also.

Course Appetizer
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Author simplyvegetarian777


  • 1 cup All purpose flour / Maida
  • 1/2 cup Whole wheat flour
  • 1 tbsp Cooking oil plus more for greasing
  • 1/2 tsp Baking Soda
  • 1 fat pinch Salt
  • 1/2 cup Warm Water


Making the Dough

  1. Gather all the ingredients and a large mixing bowl.

  2. Add all the dry ingredients in the mixing bowl and mix well. 

  3. Now slowly add warm water to the mixing bowl, 1 tbsp at a time and start bringing the ingredients together in a dough. Make a tight dough. We do not want soft dough for this recipe. 1/2 cup water will not be used completely. Only few tablespoons of warm water will be used to make a tight dough. Knead for 2 minutes. Transfer the dough in an air tight container and let it rest for 10 minutes. Set aside.


  1. PREHEAT THE OVEN AT 375*F or 190*C. 

  2. To make Baked Chaat Katori, we will use medium size Muffin Tray with 12 holes. Also, we are going to invert this muffin tray and use the back side of the tray. Grease these mounds with oil or cooking spray and set aside. You may use small Katoris also in case you do not have muffin tray. Use good steel quality katoris.

  3. After resting the dough for 10 minutes, divide it into 12 equal portions and transfer these back into the container. Keep them covered till ready to roll or they will dry out.

  4. Take 1 portion and roll into a perfect round dough ball. Now grease your clean work counter or rolling board with little oil. Roll out the dough ball into thin circular disc (like Poori), about 3.5 to 4 inches in diameter. Fork it thoroughly all over, so that it does not puff up while baking.

  5. Now place this forked disc on top of the inverted muffin mould. And pinch and fold the loose sides tightly, overlapping. Finish all the dough balls like that. 

  6. Place the muffin tray carefully inside the hot oven.

  7. Bake it in the oven for 12-15 minutes till they are golden and crisp. Mine were done in 12 minutes. Time can vary from oven to oven.

  8. Take out the muffin tray carefully. Let the katoris rest on muffin mould for 1 minute. Then carefully remove them from the muffin mould and keep on wire tray for cooling. Once cooled at room temperature, you can use these the same day or store in an air tight container for the future use.


  1. These shall stay good and crisp for 2-3 days in an air tight container. 


  1. You can stuff these with sprout chaat/salad or chickpea salad.

  2. Finely chopped vegetable sin dressing of your choice can be stuffed inside these.

  3. Make Tex Mex salad and fill these cups with the salad.

  4. Serve these with Dahi Wada Chaat.


  1. All the steps for AIR FRIED method would remain same for making dough and rolling the discs. For this method we need steel bowls or good steel quality katoris.

  2. Set the Air Fryer at 15 minutes Timer and at 375*F or 190*C. Meanwhile roll the discs and fork them. Cover the back of a greased katori neatly with rolled discs. Trim off any extra dough. When the Air fryer shows 10 minutes mark, place 3-4 katoris at a time, upside down, inside the bin of air fryer. AIR FRY for 8-10 minutes till golden and crisp. Take them out carefully. Remove katori from steel bowls after resting for 1 minute. Do not burn your hands. Your Air fried Katoris are ready for chaat.