''/> Katori sandwich - Indian Savory Tart Skip to main content

Latest on the Blog

Semiya Payasam -Vermicili Kheer

Katori sandwich - Indian Savory Tart

Katori Sandwich made with wheat , quick and easy snack
Since the lockdown, demand for evening snacks has increased, well at least in my house and more than the hunger its demand for new, special & interesting dishes. I am sure this is going on in every household and we all are pretty bored with the usual food we make. Here's a dish which is a very simple recipe with basic ingredients yet something interesting. I like to call it Indian style savory tart or katori Sandwich­čśü. It is very easy to make and tasty.  
I have made a basic sandwich filling with chicken, eggs, veggies and mayo. You can make any filling of your choice and add. I have baked the Tarts/ katori as well as fried them (Images Below). Both came out perfectly right. You can bake or fry as you prefer. The below measurements will make up to 15 Tarts/ katori's. If you have the filling leftover you can refrigerate it for later use and make sandwiches. 
You can check out other snack recipes HERE.
Lets see how its done. 
Step by Step images are given below for reference. 

Ingredients: 
For Katori /Tart/ Baskets : 
  • Wheat flour/ Atta - 1 Cup 
  • Salt - 1/2 tsp 
  • Oil - 1 Tbsp
  • Warm water - for kneading
  • Oil- for deep frying (see notes)
  • A steel glass or any utensil shaped like a katori/Bowl (for making these tarts/Katori/basket)
For Filling: 
  • Onion-1 chopped finely 
  • Cabbage - 1 cup chopped 
  • Carrot  - 1 cup chopped
  • Chicken - 1 cup, cooked and shredded
  • Eggs - 4, boiled, de-shelled & cut
  • Pepper Powder - 2- 3 tsp
  • Salt- 2-3 tsp or as per taste
  • Mayonnaise - 2 - 3 Tbsp or  as per taste
  • Oil- 2 tbsp
  • Coriander Leaves- for garnish 
Method: 
  1. First, to make the filling, we prep up all the veggies and keep ready (See Notes)
  2. Cook the chicken in pressure cooker for 2 whistles along with some salt and pepper & keep ready. 
  3. Also boil the eggs, de- shell and keep aside. 
  4. Meanwhile, take a kadai or pan and add 1 tbsp oil. Once oil is hot add the chopped onions to saute'. 
  5. Once it changes colour to pink, add chopped cabbage and carrots and mix well 
  6. Add 1/2 tsp salt and 1/2 tsp pepper and mix well and cook until done. 
  7. Saute it for another 4-5 mins and switch off the flame once carrot and cabbage are cooked 
  8. Take the cooked chicken and shred it into small pieces. Cut the boiled eggs into small pieces and keep aside. 
  9. Mix the shredded chicken, sliced boiled eggs, the veggie mix together and mix well together in a bowl. 
  10. Do a taste check for salt and pepper. Add if needed. 
  11. Add 2- 3 Tbsp of mayonnaise and mix everything until well combined. (See Notes)
  12. Keep aside this filling and now you can start making the Katori/ Baskets/Tarts
Method for the Katori/ Baskets: 
  1. Take the wheat flour/ Atta in a big mixing bowl & add salt and 1 Tbsp oil and mix well
  2. Add warm water little by little to knead it into a soft dough. Just like how you would knead for roti/ chappati.
  3. Rest it for 5 mins and meanwhile heat oil in a deep pan (See Notes for baking the baskets/ Katori )
  4. Make small Balls of the dough and roll them into small discs like a puri. You can also roll it into bigger discs and cut into a smaller one with a round cookie cutter. 
  5. Keep these ready and once oil is hot, spread each discs on the bottom part of the glass or bowl/Katori which you take. 
  6. Give it a nice shape, press it onto the glass and cut the edges if you like it to be evenly shaped with a knife. 
  7. Once the oil is hot, reduce the flame to medium and with the help of a pakkad/ kitchen tongs, immerse the glass or bowl into the oil. (see image for reference)
  8. You will see the wheat dough is getting cooked. 
  9. The edges will release itself from the glass or you can slowly help it release from the glass/ bowl with the help of a knife or spatula. Slowly slide in the knife through the edges and it will release from the glass. 
  10. Once its released, cook the inner part as well by flipping it over or just adding few spoons of the hot oil over it. 
  11. Once cooked and crisp (just like a puri) take out and place it aside. 
  12. Make more katori's or baskets/tarts in similar manner and keep aside
  13. Add the prepared filling (See notes) and garnish with coriander leaves. 
  14. Serve hot. Enjoy !!
Notes: 
  • You can make any filling of your choice. You can make channa chat, Chole chaat too. 
  • You can avoid the chicken and eggs if you want vegetarian filling and add any bell pepper, spring onion, beans etc. 
  • Instead of chicken you can add sausages by just cooking them as normal and chopping into small bite size
  • You can add tomato sauce or any other dressing if you do not have mayonnaise. 
  • Instead of wheat flour you can also make them with Maida/ All purpose flour. Or you can add half maida, half wheat flour.
  • Instead of Frying, for a healthier snack you can also bake the tarts/ katori in a muffin tray for about 10-12 mins at 170 ℃. Once they are baked you can add the filling. 
  • Make sure the oil is perfectly hot and before immersing, reduce flame to medium to avoid burning. 
  • I had 2 glasses with me and before making the katori/ Tart/ Basket I made all the discs and kept aside. 
Hope you will try this simple yet tasty recipe as a snack or appetizer. If you happen to like this recipe and enjoyed making to, do share, comment and subscribe to my blog for more updates. 

Show me some love and follow me on Instagram & Pinterest. Do tag me if you happen to make this and enjoy having it. 

Have a nice weekend! 





Comments

  1. Which is better? Fried or baked?

    ReplyDelete
    Replies
    1. I personally like both. But i would say baked one is 2 % easier than fried one as all you need to do is tuck away the dough in to the muffin tray and bake them. The fried one requires you to fry them one by one. Though my family loved the fried version as always. Also the baked one comes out a little more crispier than the fried one. Hope you will enjoy making these and let me know which one turned out better for you. Thank You

      Delete

Post a Comment

Most Popular Ones

Super Moist Chocolate cake with Frosting

If you are looking for a super moist cake which is easy and can be made in one bowl, well look no further -this is the one. Its extremely moist, melts in your mouth chocolate cake. And to have these super moist cake with a drizzle of creamy chocolate frosting is just divine. Another great thing about this cake recipe is that it calls for simple ingredients that I always have on hand. Nothing beats being able to make one of your favorite cakes without having to run to the store for ingredients. In short this recipe is perfect for all the chocolate lovers out there. With the measurements given below you will yield a 1 cake made in 8 * 8 inch cake tin. You can double the amount and make it as 2 cakes for a layered 2 tier cake with frosting. Also these can be baked as a loaf cake. PS: For all those who want to have the measurements to be reduced into half the quantity or want to double the quantity (specially for baking) I recommend using a recipe calculator. I usually use this Recipe Cal

Easy Sambar (without tamarind)

Sambar is a must in most south Indian families and like others even I have grown up having dosa- sambhar and chutney's. A Sambar is a lentil based vegetable stew or curry cooked with dal/lentils along with some veggies and some tamarind pulp. There are coconut based sambar as well and each region has its own sambar variation. In my house, we all prefer quick meals, but yet tasty. My mother who was a working lady would make elaborate meals only during holidays or special occasions. Rest all the meals would be quick yet very very tasty. This is one such sambar which my mom has taught me and is super quick.  This doesn't use tamarind like in a traditional sambar and gets its tangy flavour from tomatoes. Its quick, one pot sambar recipe. Lets dive in and see how its done: Ingredients: Serves 3 1/2 to 1 cup Tur Dal/ Yellow Lentils 2-3 tomatoes chopped (depending on size) 1/2 cup Veggies each of your choice cubed Turmeric powder A pinch of Asafoetida/ Hing 1/2 tsp chilli powder Salt

Chicken Stew- Kerala chicken curry (Video Recipe)

This simple recipe is every Malayalee's favorite and if you have Appams along with it, its heavenly. It is lightly spiced coconut milk flavoured curry with just a hint of spices. You can make it a vegetable stew by just adding some carrots, beans, peas etc or a chicken stew. You can also combine both veggies and chicken to it and make a delicious kerala style stew. It is mostly combined with appam (thin lacey pancakes) or idiyappam (string hoppers / steamed rice noodles). We also have it with breads and with dosa some times. The addition of vegetables along with chicken gives it a different texture as well. Many recipes add cashew paste to the curry to make it thicker. I usually make them without the cashew paste  and only add coconut milk with the veggies and chicken/ mutton. Kerala is famous for its usage of coconut, and this dish is no different to all the other kerala dishes where coconut milk and coconut oil is used to give that authentic flavour. Let's see how its