Edible crispy flour baskets filled with a zesty sprout and potato salad.
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In a large bowl, combine flour, semolina, carom seeds, salt, and 3 tablespoons of hot oil; rub until the texture resembles breadcrumbs, then knead into a stiff dough using cold water.
Divide the dough into small balls and roll each into a thin 5-inch circle; prick the entire surface thoroughly with a fork to prevent puffing during frying.
Grease the outer surface of a small steel bowl (katori) and drape the rolled dough over it, pressing firmly to take the shape and trimming any excess edges.
Heat oil in a deep kadai to medium-high; carefully lower the dough-covered bowl into the oil and fry until the dough releases from the metal bowl.
Remove the metal bowl with tongs and continue frying the edible basket until it is golden brown and crisp on both the inside and outside.
Prepare the filling by tossing the potatoes and sprouts with chaat masala, red chili powder, and a splash of lemon juice in a separate mixing bowl.
Assemble by placing the crispy katoris on a platter, filling them halfway with the sprout mixture, and topping with generous dollops of yogurt and both chutneys.
Garnish the baskets with a sprinkle of fine sev, fresh coriander, and pomegranate arils just before serving to maintain the crunch.
