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Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, baked pumpkin katori chaat with sweet potato and beetroot. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Baked Pumpkin Katori Chaat with Sweet potato and Beetroot is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Baked Pumpkin Katori Chaat with Sweet potato and Beetroot is something which I have loved my whole life.

To get started with this particular recipe, we have to 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. Take grated pumpkin or butternut squash
2. Get small size sweet potato
3. Make ready medium sized beetroot
4. Take sweet corn
5. Get carom seeds or ajwain
6. Get red chilli flakes
7. Prepare cornflour
8. Get black salt
9. Take chaat masala
10. Make ready mango powder or amchur
11. Get chilli powder
12. Prepare cherry tomatoes(optional)
13. Get Salt
14. Prepare Beaten yoghurt with black salt
15. Prepare 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 is going to wrap this up for this special food baked pumpkin katori chaat with sweet potato and beetroot recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!