Name: Lachha Tokri Chaat/Potato Basket Chaat recipe by Vibha Bhutada at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 5
Ingredients: For the potato baskets:; Large sized potatoes 2; Salt 1/2 tsp; Oil for Deep frying; For the filling:; Black chickpeas/Kala chana 1/2 cup; Boondi 1/2 cup; Tomato, (finely chopped) 1; Onion, (finely chopped) 1; Boiled potato, (cubed) 1; Yogurt 5 tbsp (beat with a spoon or wire whisk); Tamarind chutney 3 tbsp; Coriander chutney 3 tbsp; Sev (Fried crunchy Indian snack) 4 tbsp; Roasted cumin powder 1 tsp; Red Chili Powder 1 Tsp; salt 1/4 tsp; Black salt/Kala namak 1/4 tsp; Chaat masala 2 tsp; Finely chopped coriander leaves 2 tbsp

Ingredients Serving: 5

For the potato baskets:
Large sized potatoes 2
Salt 1/2 tsp
Oil for Deep frying
For the filling:
Black chickpeas/Kala chana 1/2 cup
Boondi 1/2 cup
Tomato, (finely chopped) 1
Onion, (finely chopped) 1
Boiled potato, (cubed) 1
Yogurt 5 tbsp (beat with a spoon or wire whisk)
Tamarind chutney 3 tbsp
Coriander chutney 3 tbsp
Sev (Fried crunchy Indian snack) 4 tbsp
Roasted cumin powder 1 tsp
Red Chili Powder 1 Tsp
salt 1/4 tsp
Black salt/Kala namak 1/4 tsp
Chaat masala 2 tsp
Finely chopped coriander leaves 2 tbsp

Instructions

Making potato baskets:
Wash the potatoes and peel off their skin.
Grate the potatoes thickly.
Soak the grated potatoes in cold water for 15 minutes. Drain and wash under running water in a colander thouroughly for at least 5 minutes.
Drain the water from grated potatoes completely and wipe dry using a dry absorbent cloth.
Add salt to the dry potato straws and mix.
Divide the grated potatoes into 5 equal portions.
Place each portion of the grated potatoes on a metal tea strainer evenly covering the base and the sides of the strainer completely and top with a second strainer which will be a size smaller than the first tea strainer.
Heat oil in a deep bottom pan and holding the strainer firmly lower it into the oil. Deep fry on a medium flame till the 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.
Using the above process make the remaining baskets.
Making the filling:
Soak the chickpeas covered with water overnight.
In the morning drain the water out. Take a pressure cooker and boil the chickpeas covered with water till completely soft and can be easily smashed between two fingers.
Gently drain the hot water and combine cubed potato and black chickpeas in a medium bowl and keep aside.
Soak boondi in hot water for 5 minutes and drain the excess water. Transfer it to a bowl.
Add chopped tomato, coriander leaves, red chilli powder, black salt, salt, 1 tbsp tamarind chutney and 2 tbsp yogurt.
Filling is ready.
How to proceed:
In a dish, place the aloo tokri. Now add 3-4 spoon full mixture of black chickpeas/Kala chana and boiled potato.
Pour yogurt and a spoon full of both the chutneys.
Next add sumptuous amount of sev followed by finely chopped onion and tomato.
Sprinkle small pinches of roasted cumin powder, red chili powder and chaat masala.
Top up with fresh coriander leaves. Serve with love.

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