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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!
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Prep Time 20 minutes
Cook Time 30 minutes
Course Snack
Cuisine Indian
Servings 6
Calories 250 kcal

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!
Keyword aloo, aloo tikki, chaat recipe, kattori