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

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We hope you got benefit from reading it, now let’s go back to baked pumpkin katori chaat with sweet potato and beetroot recipe. To make baked pumpkin katori chaat with sweet potato and beetroot you only need 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:
  1. Provide 2 cups grated pumpkin or butternut squash
  2. Provide 2 small size sweet potato
  3. You need 1/2 medium sized beetroot
  4. Take 3 tablespoon sweet corn
  5. Take 1/2 teaspoon carom seeds or ajwain
  6. Provide 1/2 teaspoon red chilli flakes
  7. Prepare 1 tablespoon cornflour
  8. Provide 1/2 teaspoon black salt
  9. Prepare 1/2 teaspoon chaat masala
  10. Provide 1/4 tsp mango powder or amchur
  11. You need 1/2 teaspoon chilli powder
  12. Prepare 2 cherry tomatoes(optional)
  13. You need to taste Salt
  14. Get to taste Beaten yoghurt with black salt
  15. You need as needed Tamarind Chutney
  16. Get as needed Green Chutney
Instructions 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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