Papadi Katoris

Papadi Katori, baked and fried edible bowls to serve chaat and salads.|Learn how to make Papadi Katoris fried and baked.

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We are always looking for ways to serve food in different ways or present it differently,  especially for our parties and get-together. Papadi Katoris(pronounce Pa- Pa-dee Ca-to-rees)/Canapes are a way to serve the chaat or some snacks like chickpea salad, cucumber/corn salsa in canapes or Indian Papadi(fried whole wheat crackers served with chaat). I call these “Edible Bowls”!!

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 Tikki(fried Potato Patties), Dahi Vade(fried lentil dumplings), Samosa, Aloo Shakarkandi ki chaat and are served with or without yogurt, green and tamarind chutneys.

Papadis are small round fried flat-breads/pooris or you can compare these to fried thinly rolled crackers. These are served with potatoes, chutneys, yogurt garnished with onions. Papadis are also served with another famous street food bhelpoori.

Papadi Katori is a creative 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.

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 and for baked version, we have to add butter and knead the dough with milk.

Let’s see how I made these edible bowls or papadi katoris.

Papadi Katori

Papadis in the form of katoris or edible bowls for serving the snacks in a creative way. Learn how to make Papadi Katoris or edible bowls, baked and fried

Ingredients

For fried Katoris:

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

For Baked Katoris:

  • Wheat flour- 1/2 Cup
  • All-purpose flour- 1/2 cup
  • Caraway Seeds- 1/2 Tsp
  • Salt- 1 Tsp or as per taste
  • Butter- 1/4 Cup
  • Milk for kneading- 1/2-3/4 cup use as required

Directions

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.

Store in an air-tight container when completely cooled.

Baked Papadis are on crisper side, for softer papdis, you can substitute 2 tbsp of chickpea flour with whole wheat flour/ maida(All purpose flour).

Refer the below pics for fried katoris

I served Dahi Vade/Bhalle in fried katoris.

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Refer the below pics for Baked Katoris:

Will soon the upload clear pics of the method as I took these pics during night when I made these.

What serve in Papadi Katoris

In baked katoris, I served Masala Kale Chane salad with sauteed black chickpeas in tomato and curry leaves (Kala Chana Googhani) mixed with onions, tomatoes and cucumber and pomegranate seeds, topped with green chutney and date and tamarind chutney. Will soon update a detailed post for the same.

Salads like Kachumber salad topped with chutneys can be also be serve Kachumber Salad, Chickpea Salad, Sprouts Salad,or any of your favourite salad  topped with onion chutneys and yogurt..

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!!

8 thoughts

  1. 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

  2. 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.

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