Papdi Katoris

Papdi Katoris, baked and fried edible bowls to serve chaat and salads | Learn how to make Papdi/Papri Katoris fried and baked

Deep fried and Baked Papdi Katoris / Canapes Katoris for Katori Chaat and serving other snacks at your parties and get togethers. Make these cute Edible Bowls that can be a show stopper at your party.

Edible Papdi Katoris

We are always looking for ways to serve food in different ways or present it differently,  especially for our parties and get-togethers.

Festivals time or get togethers, Chaats are one of the most loved snacks for Indians. Kids and grown ups alike love to have chaats in one or the other form. We love tp have chaats for weekends or on special occasions.

For those of you who don’t know about Chaat, it is a category of savory Indian snacks or street food. Many food items come under chaat category, like Aloo Tikki(fried Potato Patties), Dahi Vade(fried lentil dumplings), Samosa, Aloo Shakarkandi Ki Chaat and are served with or without yogurt, green mint and cilantro chutney and tamarind chutneys.

What is Papdi Katori

Papdi Katori Chaat is one of the popular Chaat served in restaurants and Chaat corners. These can be made ahead and stored for a couple of days.

Papadi/Papdi are small round fried flat-breads/pooris or you can compare these to fried thinly rolled crackers. Papdi made with Wole Wheat and other nutritious flours are good snack option for kids and for Chai time.

Checkout recipe for Air Fired and Baked Masala Papdi.

We make Mumbai’s famous street food Sev Poori, with these crispy papdis.

Papdi Katoris(pronounce Pa- Pa-dee Ca-to-rees) / Canapes are a way to serve chaat or snacks like Chickpea Salad, cucumber/corn salsa in canapes or Indian Papdi (fried whole wheat crackers served with chaat). I call these “Edible Bowls”!!

These are a creative/fun way of presenting Papadis in form of bowls. Katori is the hindi term for bowl. It can be used not only to serve chat but also many other food items like chickpea salad, black chickpea salad or even corn salsa. Will be gradually updating on how to serve different food items in these edible bowls.

Deep Fired / Baked Papdi Katori

These edible bowls can be deep-fried or baked as per your preferences. Whole wheat flour or all-purpose flour or a combination of both the flours can be used to make these. I have used both flours in 1:1 ratio. For fried bowls, we have to add oil and knead the dough with water. For  baked version, I add butter and knead the dough with milk. It keeps baked papdi soft and flaky.

Papdi Katori

Swati
Baked and Deep Fried Papdi Katori Recipe for serving papdi chaat and salads for your parties and get togethers.
Prep Time 30 mins
Cook Time 30 mins
Baked Katoris(Baking Time) 15 mins
Course Snacks and Startetrs
Cuisine Indian
Servings 8

Equipment

  • Small Steel Bowls
  • Tart Cups/Muffin Pans

Ingredients
  

For Fried Katori

  • ½ Cup Wheat flour
  • ½ Cup All-purpose flour
  • ½ tsp Caraway Seeds
  • 1 tsp Salt or as per taste
  • 2 tbsp Oil
  • Water for kneading- 1/2-3/4 cup use as required
  • Oil for frying

For Baked Katoris

  • ½ Cup Wheat flour
  • ½ Cup All-purpose flour
  • 2 tbsp Chickpea Flour (optional)
  • ½ tsp Caraway Seeds
  • 1 tsp Salt or as per taste
  • ¼ Cup Butter or use Olive Oil
  • ½-¾ Cup Milk for kneading or as required

Instructions
 

Fried Katoris

  • Take both flours in a bowl, add caraway seeds/ajwain and salt mix well.
  • Add oil and mix it into the flour till it resembles the breadcrumbs.
  • Knead a soft dough and keep it covered for 10 minutes.
  • To make the katoris, take stainless steel bowls or you can take any single muffin cups.
  • You can take any size bowls you prefer. I got 8 edible bowls with this size of the bowl that I used.
  • Divide the dough into 8 equal portions.
  • Roll out a thin circle of the dough. Pierce the discs with the fork.
  • Grease the outer side of the bowl with oil, and wrap the dough around the bowl. 
  • Heat oil in a kadhai or heavy bottomed pan. To check whether the oil is ready for frying, drop a small ball of dough in oil, it should sizzle and immediately rise to the surface.
  • Carefully drop katoris in oil, when it starts to fry, the katoris/bowl will fill with oil, use a pair of tongs to handle the frying katoris.
  • Once the dough starts turning light brown, carefully take out from oil.
  • When the katoris are warm enough or when you can handle these, take out the fried papdi.
  • The fried papdi or bowls will come out easily. If these are sticking to the bowl, use a knife and carefully take out the papdi.

Baked Papdi

  • Preheat the oven to 350°F or 180°C.
  • Take a muffin pan, divide the dough into equal portions and roll the dough in circular discs of the size that fits your muffin cups.
  • Or you can roll out a big very thin dough and cut discs with a round cookie cutter.
  • Pierce the disc with fork. Grease the inner muffin cups/cavities with oil.
  • Arrange the circular discs in the muffin cups.
  • Bake in a preheated oven for 8-10  minutes.
  • Once baked take out of the oven and when still warm, carefully take out and cool on a wire rack.

Storing Papdi

  • Store in an air-tight container when completely cooled.
Keyword Papdi Katori

Stepwise Pics To make Papdi Katori

For Fried Katoris–

  1. Take both flours in a bowl, add caraway seeds/ajwain and salt mix well.
  2. Add oil and mix it into the flour till it resembles the breadcrumbs.
  3. Knead a soft dough and keep it covered for 10 minutes.
  4. To make the katoris, take stainless steel bowls or you can take any single muffin cups. You can take any size bowls you prefer. I got 8 edible bowls with this size of the bowl that I used.
  5. Divide the dough into 8 equal portions. Roll out a thin circle of the dough.
  6. Pierce the discs with the fork.
  7. Grease the outer side of the bowl with oil, and wrap the dough around the bowl.
  8.  Heat oil in a kadhai or heavy bottomed pan.
  9. To check whether the oil is ready for frying, drop a small ball of dough in oil, it should sizzle and immediately rise to the surface.
  10. Carefully drop katoris in oil, when it starts to fry, the katoris/bowl will fill with oil, use a pair of tongs to handle the frying katoris.
  11. Once the dough starts turning light brown, carefully take out from oil.
  12. When the katoris are warm enough or when you can handle these, take out the fried papadi. The fried papadi or bowls will come out easily.If these are sticking to the bowl, use a knife and carefully take out the papadi.

For Baked Katori:

  1. Preheat the oven to 350°F or 180°C.
  2. Take a muffin pan, divide the dough into equal portions and roll the dough in circular discs of the size that fits your muffin cups.
  3. Or you can roll out a big very thin dough and cut discs with a round cookie cutter.
  4. Pierce the disc with fork.
  5. Grease the inner muffin cups/cavities with oil.
  6. Arrange the circular discs in the muffin cups.
  7. Bake in a preheated oven for 8-10  minutes.
  8. Once baked take out of the oven and when still warm, carefully take out and cool on a wire rack.

Refer the below pics for fried katoris

I served Dahi Vade/Bhalle in fried katoris.

Dahi Vade in Papdi Katori

Refer the below pics for Baked Katoris:

Baked Papdi Katoris/Canapes for Chaats

How to store and shelf life of Papadi Katori..

These edible bowls stay good for around 10-12 days. Keep away from moisture. You can make these way ahead for your parties and get-togethers. Apart from the chaat or salad fillings, you can just fry some boiled cubed potatoes in cumin and salt or use store potato tater tots, served with chutneys and sev (fried very thin chickpea noodles) and roasted cumin powder. Do make these and I am sure everyone will love the way you will be presenting your snacks.

For Gluten-free version, try this Vrat Ki Papadi Chaat recipe with fried papadi made with Water Chestnut flour/Singhara Atta version. You can use the same method with steel bowls to fry katoris.

Aloo Chana Tacos try this fusion of Indian Aloo Chana Chaat (potatoes and kala chana) served in Mexican tacos. Easy to assemble dish for your parties and get-togethers.

Other Fusion appetizers for you from the blog.. Cheesy Paneer Wonton Cups, Basil Pesto Paneer Tikka. 

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Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

10 thoughts

  1. Swaty I’ve not made papadi katoris at home and the ones we get ready made are just too big. Would love to try the baked version. However, one question, does the baked one turn out as crispy as the fried one or is it slightly hard? Asking because this will be eaten by the elderly too.

    1. These are on the crisper side, you can add 2 tbsp of chickpea flour and substitute either whole wheat or all purpose flour for a more softer version.Thanks for asking, will update it in my recipe too.

  2. I make this using bread but never tried with flour. Your version with the flour looks crispy and one of the must have starter during Diwali

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