Deep fried or baked katoris are made with flour and filled with your favorite toppng and topped with sweet and sour chutneys.
Katori means a bowl. Fried katories are delicious. Baked Katories are healthier and equally tasty. The dough requirement for both the katories is different. Baked katoris dough is made with milk or yoghurt to keep it soft compared to fried ones that only need water to make the dough.
- 2 cups all purpose flour
- 1/2 cup oil/butter
- 1/2 tsp baking powder
- 1/4 tsp ajwan
- 1/2 tsp freshly crushed black pepper
- 1/2 tsp freshly crushed cumin
- 1/4 tsp salt
- 3/4 cup milk or yoghurt(water if frying)
- oil for frying
- Preheat the oven to 350 degree F.
- In a medium bowl add the flour and the rest of the ingredients and make the dough.
- Wash and pat dry a muffin pan. Turn it upside down and grease it with oil.
- Roll the dough into a circle, big enough to cover the outer side of one muffin mold.
- Bake them for 10-12 minutes or until the outer covering is brown.
- Let it cool and remove the katoris from the mold.
For fried Katories
- Roll the dough in a circle 1/8 of an inch thick. prick the circle with a fork.
- Grease a katori, place the katori in the centre and wrap the dough around it.
- In the heated oil drop the katori wrapped with dough and fry it.
- Oil will start filling in the katori, be careful. using a tong carefully remove the dough from the katori and after draining all the oil pull the bowl out. Place the bowl on a greased paper towel.
- Continue frying the puri katori until it is light gold in colour, remove from the oil and let it drain.
Assemble the puri katories like bhel and serve.