Katori or Bowl Recipe:

1. Take 2 cups of all purpose flour and make a well
2. Using a microwave I have melted 4 tablespoons of cooking butter, mix it in
3. Add 1 teaspoon of coriander powder, add 1 tablespoon of jeera
4. Using a spatula mix all the ingredients together
5. Next add half a cup of milk to this, mix using a spatula, then shift to your hands
6. Knead the dough for about 5 minutes
7. Wrap in cling wrap and keep aside for 20 minutes

Potato or Aloo Tikki Stuffing

1. Pressure cook 4-6 potatoes in a cooker, keep aside to cool, peel and then mash them
2. Add 1 teaspoon chilli powder
3. Add 2 tablespoons  of whole roasted coriander seeds and ajwain or carom seeds
4. Add 1 teaspoon of aamchur or raw mango powder
5. Add salt per taste
6. Mix all ingredients together
7. Add 1 cup of bread crumbs 
8. Mix again and keep aside 

Imli or Tamarind Chutney Recipe

1. Soak the tamarind in water for about 15 minutes
2. Squeeze the imli or tamarind as much as you can with your hands in a deep bowl, transfer to a burner
3. Add 2 tablespoons sugar
4. Add 1 teaspoon mirchi powder
5. Add 1 teaspoon chaat masala
6. Add 2 tablespoon roasted Jeera or Cumin powder
7. Add 1 teaspoon hing or asafoetida
8. Keep stirring it, to prevent  vessel from burning

Making Katori Aloo Tikki or Aloo Tikki in a Bowl

1. Coat a ramekin with adequate amount of butter
2. Preheat oven to 200C for a minimum of 20 minutes now
3. Divide the dough into 6 parts I made them into  4 parts, the crust was a little too thick, so I reduced the thickness later on 
4. Dust a rolling board, shape them round,
5. Flatten it on the board and roll it to a size bigger than the ramekin 
6. Transfer it to a ramekin and tuck it in
7. Make holes at the bottom of the ramekin, the katori or cup bakes well 
8. Now add the prepared aloo or potato filling till about 2/3rds full
9. Bake around 2 at a time,  for a minimum of 20 minutes at 200C
10. The katori or bowl will turn golden brown when it is baked adequately 
11. After it is baked, take it out of the oven and let it cool and firm up for about 10 minutes
12. Transfer the katori aloo Tikki or potato cutlet in a bowl onto a plate
13. Add around 2 tablespoons of aloo bhujia to this
14. Add some imli or tamarind chutney on the top
15. Serve when it is hot!