Is anybody there, who “say no” to the potato dishes? If it’s, then you have made a big mistake by refusing them and also missed the taste of Indian Chaat that are mostly prepared by the potato. Potato Chaat is something that you can’t resist, if you have seen once as it looks so appetizing. Several types of Chaat are there and all are delicious in taste with tangy flavours. As you already understand, today’s our recipe is based on potato, named as “Aloo Tokri Chaat”, a popular street food infused with a number of ingredients.

While hearing the name, we hope you have understood that it’s a dish having a basket, which is created from potatoes. The preparation of tokri is not much easy, but not too hard. It takes a few trials to get the perfect basket, but before trial, you have to learn how to make it by following the recipe that we have provided below.

Excite your taste buds with “Aloo Tokri Chaat” recipe:

 

Serves: 4 servings

Required ingredients for the potato baskets

• Two large potatoes
• Oil for deep frying

Required ingredients for the filling

• ½ cup of Boondi
• ½ cup of chickpeas (chole)
• 1 medium sized Tomato
• ½ cup of Peas (matar)
• 1 medium sized Potato (boiled)
• ¼ tsp of Black Salt (kala namak)
• ¼ tsp of Salt
• 4 tsp of Tamarind Chutneys
• 2 tsp of Green Chutneys.
• 4 tsp of curd (dahi)
• ¼ tsp of Red Chilli Powder
• ½ tsp of Lemon Juice.
• ½ tsp of Chaat Masala
• 2 Green Chilli
• A few Coriander Leaves (finely chopped)
• Sev or Aloo Bhujiya
• A few arils of pomegranate

Procedure

• To prepare baskets, rinse the potatoes and peel off their skin.

• Grate the potatoes thickly by using a grater.

• Immerse the grated potatoes in the cold water for 10-15 minutes.

• Take out them in the colander and wash under running thoroughly.

• Drain the water from the grated potatoes completely and dry them using an absorbent towel.

• Now, divide the potato slices into four equal portions and take a tea strainer.

• Place one portion of the grated potato uniformly covering the bottom and all the sides completely and properly.

• Now, take an another tea strainer, which will be smaller in size than the first one.

• Place it on top of the grated potatoes inside the first tea strainer.

• Heat the oil in a pan or a wok (kadai) and holding the strainer lower it into the pan or wok (kadai). Immerse it completely into the oil.

• Fry them over a medium flame, till the potato basket turns golden brown.

• Now, take out the tea strainers from the oil and carefully place them on tissue paper so that excess of oil will be removed.

• Remove the top strainer and keep it aside. Invert the strainer having grated potatoes and tap gently and take out the basket from it.

• Follow the same process to create the other baskets.

• For stuffing, put the aloo tokri (potato basket) in the plate.

• Add a half cup of kala chana to fill the basket.

• Pour the curd along with both the chutneys.

• Now, add tomatoes, matar, boiled potatoes, green chilli and boondi. Sprinkle black salt, salt, red chilli powder, chaat masala and a few drops of lemon juice.

• Finally, for garnishing, sprinkle chopped coriander leaves, sev and some pomegranate.

• Serve Aloo Tokri Chaat.