Baked Pumpkin Katori Chaat with Sweet potato and Beetroot

Hello everybody, it's Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Baked Pumpkin Katori Chaat with Sweet potato and Beetroot. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Baked Pumpkin Katori Chaat with Sweet potato and Beetroot is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Baked Pumpkin Katori Chaat with Sweet potato and Beetroot estimated approx 30 minutes.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Baked Pumpkin Katori Chaat with Sweet potato and Beetroot using 16 ingredients and 15 steps. Here is how you can achieve it.

#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 which is very different from regular chaat. Baked Pumpkin sweet potato and beetroot chaat is very healthy, delicious loaded with vegetables only.

Ingredients and spices that need to be Make ready to make Baked Pumpkin Katori Chaat with Sweet potato and Beetroot:

1. 2 cups grated pumpkin or butternut squash
2. 2 small size sweet potato
3. 1/2 medium sized beetroot
4. 3 tablespoon sweet corn
5. 1/2 teaspoon carom seeds or ajwain
6. 1/2 teaspoon red chilli flakes
7. 1 tablespoon cornflour
8. 1/2 teaspoon black salt
9. 1/2 teaspoon chaat masala
10. 1/4 tsp mango powder or amchur
11. 1/2 teaspoon chilli powder
12. 2 cherry tomatoes(optional)
13. to taste Salt
14. to taste Beaten yoghurt with black salt
15. as needed Tamarind Chutney
16. as needed Green Chutney

Steps to make to make Baked Pumpkin Katori Chaat with Sweet potato and Beetroot

1. Mix carom seeds, cornflour and chilli flakes to grated pumpkin or butternut squash.
2. In a pan saute this mixture for 3-4 minutes just to become the mixture soft.
3. 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.
4. Pre heat oven at 180 degree Centigrade for 10 minutes.
5. Bake them for about 10 to 15 minutes or until you get a nice roasted aroma and the katori are light golden brown.
6. Take out from oven and keep in the mould until you use them.
7. Microwave 2 sweet potatoes and beetroot for 3-4 minutes or until done.
8. Peel the skin and cut into small chunks.
9. Blanch sweet corn in hot water for 2-3 minutes and drain.
10. In a mixing bowl add the boiled sweet potato and beetroot chunks along with blanched sweet corn.
11. Add black salt, chaat masala, chilli powder, amchur or mango powder as per your taste. Mix well.
12. Place prepared baked pumpkin katoris in a serving plate.
13. Stuff the prepared vegetables to each katori. I added some cherry tomatoes also just for colour and tangy flavor.
14. Top with sweet tamarind chutney, green chutney and yoghurt. Sprinkle some chilli powder and chaat masala and serve immediately.
15. You will definitely like this healthy roasted pumpkin flavor chaat with sweet potatoes and beetroot.

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So that is going to wrap it up for this exceptional food Recipe of Homemade Baked Pumpkin Katori Chaat with Sweet potato and Beetroot. Thank you very much for your time. I'm sure that you will make this at home. There is gonna be 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. Thank you for reading. Go on get cooking!