How to Fry Katori for Chaat: Who would not like to eat bowls. Many people try to make this tasty bowl chaat home too, but often either the hands are burnt, or the bowl breaks into oil. So today we will share some tips with you.
Crispy kateri for chaat recipe: bowl is everyone’s favorite street food. The fun of eating chaat is different by filling in a bowl made of crispy and crispy flour. But it seems a bit difficult to make it at home, because many times the bowl breaks, does not form the right size or there is a fear of burning hands while putting in hot oil, as well as the bowl is not made crisp and crispy, which destroys the taste. In such a situation, if you have to make a bowl without perfect shape and without any hassle, then here we will tell you some easy tips for you so that you can make a bowl like market at home, that too without burn.
In this way dough
The flour should not be like a simple puri for the bowl. Knead it a little hard so that the bowl does not break while frying. You can add a little salt and celery to the dough, which will make the taste even better. Add a little moan to the dough, so that the bowl becomes crispy and crisp.
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How to make bowls
To make a bowl, take a small steel bowl or steel tight glass. If you want to avoid burning, it would be better to use glass. In the glass you will get the full space of catching, which you can easily catch with the help of tongs. Before wrapping the dough, apply light oil in a glass, then roll the flour puri and wrap it well. Press the edges and stick it so that the dough is not separated from the glass while frying.
The right way to fry
Always heat oil on medium flame. The bowl can burn on high flame and will soak more oil on low heat. Gently pour the steel glass in the oil with the bowl. While frying, keep pressing lightly with the help of a spoon so that the shape is not spoiled. When the dough becomes golden and crispy, take out the steel bowl slowly.
How to protect you from burning
Do not use the hand straight when putting a bowl in the oil. Use tongs or long karchul. There will be no fear of splashing oil and hands will also be safe. Never hold the bowl or glass with straight hands. You hold the glass with the help of tongs, so that the hands do not burn.
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The secret of perfect shape
After frying the bowl, let it cool down, only then the glass or bowl will come out easily. If the dough is sticking, sprinkle light dry flour while rolling or apply more oil on the glass. This will make your bowl in exactly perfect shape.
Faqs associated with making perfect bowl for chaat
Question 1. Which flour is best for making bowls?
Mix flour of maida and semolina is considered the best, as it makes the bowl crispy and crisp.
Question 2. Can a bowl be made without steel bowl for chaat?
Yes, you can make a bowl using steel glass or oven-saff muffin mold.
Question 3. What to do if the bowl opens while putting it in oil?
Stick the edges with light water or maida-water paste, this will never open the bowl.