This recipe has been stewing a while now. The recipe is an amalgamation of 3 ideas, the aloo tikki cutlet that I have always made, the imli chutney I have made for 2 other recipes and the katori or bowl is rather similar to the kadabu recipe. When I had made kadabu at home my mother said this would be really good as a cover or bowl for this recipe!
Aloo tikki and imli chutney go famously together, this combined with the savoury bowl and aloo bhujia is an amazing combo! I really want to make and have more of this! It tasted that amazing! Interesting story, my mother used to make Aloo Tikki or Aloo Cutlet for my birthday almost every year and a Samosa for my brothers. The cutlets aren’t fried, they are pan fried with ghee so they are very crispy!
It is very easy to make this with store bought breadcrumbs, this helps in giving it in a crunch and binding as well.
I finally got a set of 4 ramekins from Ikea. They were really easy to use and clean.
It tastes best when it is served really hot! Personally I think this would be amazing like a chaat with tomatoes and onions, let me know if you try it this way?
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Katori Aloo Tikki
This recipe has been stewing for a while now. The recipe is an amalgamation of 3 ideas, the aloo tikki cutlet that I have always made, the imli chutney I have made for 2 other recipes and the katori or bowl is rather similar to the kadabu recipe. When I had made kadabu at home my mother said this would be really good as a cover or bowl for this recipe!
Ingredients
- 2 cups of all purpose flour
- 4 tablespoons of cooking butter
- 1 teaspoon of coriander powder
- 1 tablespoon of jeera
- Half a cup of milk
- 4-6 pressure cooked potatoes peeled
- 1 teaspoon chilli powder
- 2 tablespoons of whole roasted coriander seeds and ajwain or carom seeds
- 1 teaspoon of aamchur or raw mango powder
- Salt per taste
- 1 cup of bread crumbs
- Handfulof kasuri methi leaves
- 2 lemon sized rounds of tamarind or imli
- 2 tablespoons sugar
- 1 teaspoon mirchi or chilli powder
- 1 teaspoon chaat masala
- 2 tablespoon roasted Jeera or Cumin powder
- 1 teaspoon hing or asafoetida
- Quarter cup of all purpose flour for dusting
Instructions
Katori or Bowl Recipe:
- Take 2 cups of all purpose flour and make a well
- Using a microwave I have melted 4 tablespoons of cooking butter, mix it in
- Add 1 teaspoon of coriander powder, add 1 tablespoon of jeera
- Using a spatula mix all the ingredients together
- Next add half a cup of milk to this, mix using a spatula, then shift to your hands
- Knead the dough for about 5 minutes
- Wrap in cling wrap and keep aside for 20 minutes
Potato or Aloo Tikki Stuffing
- Pressure cook 4-6 potatoes in a cooker, keep aside to cool, peel and then mash them
- Add 1 teaspoon chilli powder
- Add 2 tablespoons of whole roasted coriander seeds and ajwain or carom seeds
- Add 1 teaspoon of aamchur or raw mango powder
- Add salt per taste
- Mix all ingredients together
- Add 1 cup of bread crumbs
- Mix again and keep aside
Imli or Tamarind Chutney Recipe
- Soak the tamarind in water for about 15 minutes
- Squeeze the imli or tamarind as much as you can with your hands in a deep bowl, transfer to a burner
- Add 2 tablespoons sugar
- Add 1 teaspoon mirchi powder
- Add 1 teaspoon chaat masala
- Add 2 tablespoon roasted Jeera or Cumin powder
- Add 1 teaspoon hing or asafoetida
- Keep stirring it, to prevent vessel from burning
Making Katori Aloo Tikki or Aloo Tikki in a Bowl
- Coat a ramekin with adequate amount of butter
- Preheat oven to 200C for a minimum of 20 minutes now
- 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
- Dust a rolling board, shape them round,
- Flatten it on the board and roll it to a size bigger than the ramekin
- Transfer it to a ramekin and tuck it in
- Make holes at the bottom of the ramekin, the katori or cup bakes well
- Now add the prepared aloo or potato filling till about 2/3rds full
- Bake around 2 at a time, for a minimum of 20 minutes at 200C
- The katori or bowl will turn golden brown when it is baked adequately
- After it is baked, take it out of the oven and let it cool and firm up for about 10 minutes
- Transfer the katori aloo Tikki or potato cutlet in a bowl onto a plate
- Add around 2 tablespoons of aloo bhujia to this
- Add some imli or tamarind chutney on the top
- Serve when it is hot!
