Ingredients:
- 4 large potatoes
- 2 cups oil (for frying)
- Salt as per taste
- Chaat masala for sprinkling
- 1 cup boiled chickpeas
- 1 cup boiled and cubed potatoes
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped tomato
- 1/2 cup finely chopped cucumber
- 1/4 cup pomegranate seeds
- 2-3 finely chopped green chilies
- 2 tablespoons finely chopped fresh coriander leaves
- 1 tablespoon roasted cumin powder
- 1/2 teaspoon red chili powder
- 1/2 cup green chutney (chutney made with mint and coriander)
- 1/2 cup tamarind chutney (sweet and tangy)
- 1/2 cup yogurt (for a creamy twist)
- For Garnish Sev, Fresh coriander leaves, Chaat masala
Method:
- Wash and peel the potatoes. Use a grater to shred the potatoes finely.
- Heat the oil in a deep frying pan over medium-high flame.
- Take a handful of shredded potatoes and squeeze out excess water. Form them into a nest shape, creating the “tokri” or basket.
- Place the potato basket into the hot oil and fry until it becomes golden and crispy. Repeat with the remaining shredded potatoes.
- Sprinkle a pinch of salt and chaat masala inside each potato basket. Set them aside.
- In a large mixing bowl, add the boiled chickpeas, boiled potatoes, chopped onion, tomato, cucumber, and green chilies.
- Add roasted cumin powder, red chili powder, and salt to the mixture. Toss everything and mix well.
- Place the prepared potato baskets on a serving plate.
- Fill each basket with the prepared filling mixture, ensuring they are generously packed.
- Drizzle the green chutney and tamarind chutney over the top and add yogurt for a creamy touch.
- Garnish with Sev, pomegranate seeds, fresh coriander leaves, and a sprinkle of chaat masala.
- Serve your Aloo Basket Chaat immediately as it tastes best when it’s fresh and crispy.
Enjoy this delightful Aloo Tokri Chaat with its combination of crispy potato baskets, spicy filling, and a burst of flavors from the chutneys.