Recipe of Homemade Baked Pumpkin Katori Chaat with Sweet potato and Beetroot

Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, baked pumpkin katori chaat with sweet potato and beetroot. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Baked Pumpkin Katori Chaat with Sweet potato and Beetroot is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Baked Pumpkin Katori Chaat with Sweet potato and Beetroot is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have 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:

1. Make ready grated pumpkin or butternut squash
2. Get small size sweet potato
3. Make ready medium sized beetroot
4. Prepare sweet corn
5. Take carom seeds or ajwain
6. Prepare red chilli flakes
7. Take cornflour
8. Make ready black salt
9. Prepare chaat masala
10. Make ready mango powder or amchur
11. Get chilli powder
12. Prepare cherry tomatoes(optional)
13. Make ready Salt
14. Prepare Beaten yoghurt with black salt
15. Make ready Tamarind Chutney
16. Make ready 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.

So that’s going to wrap it up for this exceptional food baked pumpkin katori chaat with sweet potato and beetroot recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!