Name: Aloo Tokri Chaat recipe by Piyali Muthha at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: 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

ABOUT Aloo Tokri Chaat RECIPE

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).

Ingredients Serving: 4

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

Instructions

To prepare the potato baskets :
Wash the potatoes and peel off their skin. Grate the potatoes thickly.
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.
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.
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.
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.
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.
To prepare the black chickpeas curry:
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 .
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.
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.
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.
Remove from heat and garnish with fresh coriander leaves.
For the final assembling:
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.
Pour yogurt followed by both the chutneys. Next goes on top the onions and chopped fresh mint and coriander leaves.
Sprinkle small pinches of black salt, roasted cumin and red chilli powder, chaat masala and few drops of lemon juice.
Finish up with a very lavish sprinkle of sev and few arils of pomegranate. Serve with bountiful of smiles.

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