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Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, baked pumpkin katori chaat with sweet potato and beetroot. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Baked Pumpkin Katori Chaat with Sweet potato and Beetroot is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Baked Pumpkin Katori Chaat with Sweet potato and Beetroot is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first 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.

The ingredients needed to make Baked Pumpkin Katori Chaat with Sweet potato and Beetroot:

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

Steps 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. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!