Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, baked pumpkin katori chaat with sweet potato and beetroot. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Baked Pumpkin Katori Chaat with Sweet potato and Beetroot is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Baked Pumpkin Katori Chaat with Sweet potato and Beetroot is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook baked pumpkin katori chaat with sweet potato and beetroot using 16 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Baked Pumpkin Katori Chaat with Sweet potato and Beetroot:
- Take 2 cups grated pumpkin or butternut squash
- Make ready 2 small size sweet potato
- Make ready 1/2 medium sized beetroot
- Get 3 tablespoon sweet corn
- Make ready 1/2 teaspoon carom seeds or ajwain
- Get 1/2 teaspoon red chilli flakes
- Get 1 tablespoon cornflour
- Prepare 1/2 teaspoon black salt
- Prepare 1/2 teaspoon chaat masala
- Get 1/4 tsp mango powder or amchur
- Get 1/2 teaspoon chilli powder
- Get 2 cherry tomatoes(optional)
- Get to taste Salt
- Prepare to taste Beaten yoghurt with black salt
- Prepare as needed Tamarind Chutney
- Take as needed Green Chutney
Steps to make Baked Pumpkin Katori Chaat with Sweet potato and Beetroot:
- 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.
So that is going to wrap this up for this exceptional food baked pumpkin katori chaat with sweet potato and beetroot recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
