Aloo Tokri Chaat | How to make Aloo Tokri Chaat

By Piyali Muthha  |  16th Feb 2016  |  
3 reviews Rate It!
  • Aloo Tokri Chaat, How to make Aloo Tokri Chaat
Aloo Tokri Chaatby Piyali Muthha
  • Prep Time

    30

    mins
  • Cook Time

    45

    mins
  • Serves

    4

    People

60

3





About Aloo Tokri Chaat

Tucked in a nest or basket of potato straws , the Aloo Tokri Chaat or Potato Basket Chaat is embedded with a powerhouse of flavours. No sooner does the first spoonful land on your tongue, your salivary glands are bound to go into a frenzy. I have never seen my tongue go tap dancing so enthusiastically, as it went after my tastes buds were hit by this Mammoth Bomb of yumminess. A whole bunch of goodies and condiments goes into the potato straw basket which is finally topped up with different types of chutneys, yogurt and a lavish sprinkle of sev(fried gram vermicelli).

Aloo Tokri Chaat, a deliciously finger licking recipe to treat your family and friends. This recipe of Aloo Tokri Chaat by Piyali Muthha will definitely help you in its preparation. The Aloo Tokri Chaat can be prepared within 30 minutes. The time taken for cooking Aloo Tokri Chaat is 45 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Aloo Tokri Chaat step by step. The detailed explanation makes Aloo Tokri Chaat so simple and easy that even beginners can try it out. The recipe for Aloo Tokri Chaat can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Aloo Tokri Chaat from BetterButter.

Aloo Tokri Chaat

Ingredients to make Aloo Tokri Chaat

  • Potato Baskets Ingredients:
  • 2 large sized potatoes
  • 1/2 tsp salt
  • Oil for Deep frying
  • Black Chickpeas Curry Ingredients:
  • 250 gms/1 cup of Kala Chana/ Black Chickpeas
  • 2-3 pieces of Kokum / Alternately use 1 tbsp tamarind pulp
  • 1 large sized onion, roughly chopped
  • 1 large sized tomato, roughly chopped
  • 1 tbsp garlic paste
  • 1/2 tbsp of ginger paste
  • 1 tsp kashmiri red chilli powder/any other red chilli powder
  • 1 tbsp chana masala
  • 1 tsp garam masala powder
  • 1/2 tsp of turmeric powder
  • 1 tbsp oil
  • Salt to taste
  • 2 Tbsp of fresh chopped coriander leaves for garnishing
  • For the final assembling :
  • 4 Aloo Tokri/Potato Baskets
  • 8 Tbsp Kala Chana/Black Chickpeas Curry
  • 2 tbsp Mint and Coriander Chutney
  • 2 tbsp Date and Tamarind Chutney
  • 2 tbsp Yogurt ( beat with a wire whisk or spoon)
  • 3 tbsp Sev/Fried gram flour vermicelli
  • 1 tbsp Pomegranate Arils
  • 2 tsp Chaat Masala
  • 1 tsp Roasted Cumin Powder
  • 1 tsp Roasted Red Chilli Powder
  • 1 tsp Black Salt/Kala Namak
  • 1 tsp lemon juice
  • 1 tbsp finely chopped onions
  • 1 tbsp finely chopped mint and coriander leaves

How to make Aloo Tokri Chaat

  1. To prepare the potato baskets :
  2. Wash the potatoes and peel off their skin. Grate the potatoes thickly.
  3. Keep the grated potatoes soaked in cold water for 10-15 minutes. Drain and wash the grated potatoes under running water in a colander thoroughly. Drain the water from the grated potatoes completely and dry the potato straws using an absorbent kitchen towel.
  4. Add 1/2 tsp of salt to the potatoes. Divide the potatoes into four equal portions. Take a tea strainer and place a portion of the grated potato evenly covering the base and sides of the strainer completely.
  5. Now take a second tea strainer which will be a size smaller than the first tea strainer and place it on top of the grated potatoes inside the first tea strainer.
  6. Heat oil in a deep bottom pan /kadai and holding the strainer firmly lower it into the pan, completely immersing it into the oil. On medium flame/heat deep fry till the potato basket turns golden brown.
  7. Remove the tea strainers from the oil and gently place them on an absorbent tissue paper. Remove the top strainer and keep it aside. Invert the strainer with basket and giving it a very light tap, gently unmould the basket from the tea strainer. Use the above process to make the remaining baskets.
  8. To prepare the black chickpeas curry:
  9. Soak the chickpeas covered with water overnight. In the morning drain the water out. Take a pressure cooker and along with salt, kokum or tamarind pulp whichever you are using, boil the chickpeas covered with water till completely soft .
  10. Take a pan or kadai. Heat oil in it, when its hot add the chopped onion, tomato, ginger garlic paste, salt, turmeric powder and saute till the raw fragrance disappears and the onions become transparent and soft.
  11. Remove from flame, cool and grind to a smooth paste. Transfer the paste back to the kadai. Add chickpeas, chana masala, red chilli powder and mix everything well and saute for a couple of minutes.
  12. Add water about 1 Cup (250 ml approx) and bring everything to a boil. Sprinkle garam masala, check for seasoning and add salt if required and simmer for a couple of more minutes.
  13. Remove from heat and garnish with fresh coriander leaves.
  14. For the final assembling:
  15. In a plate, place the aloo tokri/potato basket. Now put in 2 spoon full of Kala Chana/Black Chickpeas Curry into the Tokri/Basket till the basket is almost filled up.
  16. Pour yogurt followed by both the chutneys. Next goes on top the onions and chopped fresh mint and coriander leaves.
  17. Sprinkle small pinches of black salt, roasted cumin and red chilli powder, chaat masala and few drops of lemon juice.
  18. Finish up with a very lavish sprinkle of sev and few arils of pomegranate. Serve with bountiful of smiles.

My Tip:

Use old potatoes as such variety of potatoes have more starch and result in crispier baskets.

Reviews for Aloo Tokri Chaat (3)

Alisha dograa year ago

amazing picture..can't wait to try it out.
Reply

Shiny Singh2 years ago

Looks amazing this alook tokri :D
Reply

Meera Girdhar2 years ago

Yummy ...
Reply