Aloo Katori (Potato Bowls)

Aloo Katori (Potato Bowls) step by step instructions:

Aloo Katori or bowls made from potatoes are very quick to make. Fill them up with anything of your liking and you are ready with a tasty snack.
I use rice flour to make the bowls crispy. Semolina, corn flour, all-purpose flour etc. can also be used to bind the potatoes. If we do not add flour the bowls will be very soft. Instead of frying the shredded potatoes I made the bowls in appe (appam) pan. Hence, the bowls are of bite size.
These bowls can be prepared in 2-3 days advance and can be used accordingly.

Do try making these bowls and share your feedback!

Let us start cooking!!!

Ingredients:
Potatoes: 2 small-sized (peeled and grated)
Rice flour (chawal ka atta): 1 tbsp
Oil: for greasing the appam pan.

Method:
1. Mix together rice flour and grated potatoes.

2. Heat an appam pan and grease it.

3. Take a small portion o the mixture and keep it in the cavity of the pan. With the help of your fingers press it and spread it. The potato layer should cover the sides of the cavity and should be thin.

4. Let cook on slow flame for about 8-10 minutes or until the bowls turn crispy.

5. Take them out on a plate and let cool. Stuff it as per your likings and relish the bowls.

6. Check out my “Aloo Chana Katori Chaat” recipe.

7. Healthy “Aloo Katori” is ready!

Tips:
1. Don’t add salt to the potatoes. The bowls will not be as crispy as they are without salt.
2. Try to make the bowls as thin as possible.
3. These bowls can be stored for 2-3 days in an air-tight container provided they are cooked properly and crispy.

See you soon with a new recipe till then Happy Cooking!!!