Basket Chaat

30-40 minutes
Prep: 10-15 minutes | Cook: 20-25 minutes | Servings: 2

Ingredients

For Aloo Tokri

2-3 medium size Pahadi aloo, peeled, grated, पहाड़ी आलू

2 cups Water for soaking potatoes, पानी

1 tsp Yellow color, पीला रंग

Salt to taste, नमक स्वादअनुसार

1 tbsp Cornflour, कॉर्नफ्लोर

1 tsp Oil, तेल

Oil for frying, तेल

 

For Chaat Masala

1 ½ tbsp Cumin seeds, जीरा

1 heaped tbsp Fennel Seeds, सौंफ़

1 tbsp Coriander seeds, धनिया के बीज

10-15 Black peppercorns, काली मिर्च

1 Black cardamom seeds, काली इलायची के दाने

4-5 Dry red chilli, सूखी लाल मिर्च

Salt to taste, नमक स्वादअनुसार

 

For Chana Stuffing

1 tbsp Ghee, घी

½ tsp Cumin seeds, जीरा

½  inch Ginger, chopped, अदरक

1 Green chilli, chopped, हरी मिर्च

1 cup White chickpeas, soaked, boiled, सफेद छोला

½ tsp Black salt, काला नमक

1 tsp Black pepper powder, काली मिर्च पाउडर

1 tsp Dry mango powder, आमचूर पाउडर

1 tbsp Coriander leaves, chopped, धनिया पत्ता

1 tsp Prepared chaat masala, चाट मसाला

Salt to taste, नमक स्वादअनुसार

 

For Fried Aloo

1 medium size Potato, boiled, pelled, cube, आलू,

1 tsp Prepared chaat masala, चाट मसाला

1 tsp Green chilli, chopped, हरी मिर्च

½ tsp Ginger, chopped, अदरक

1 tsp Coriander leaves, chopped, धनिया पत्ती,

1 tsp Jamun vinegar,  जामुन का सिरका

Oil for frying, तेल

 

For Dahi Bhala

2-3 Rasgulla, रसगुल्ला

½ cup Warm Water ,गुनगुना पानी

Salt to taste, नमक स्वादअनुसार

½ tbsp Tamarind chutney, इमली की चटनी

½ tsp Black pepper powder, काली मिर्च पाउडर

1 tbsp Prepared chaat masala, चाट मसाला

 

Other Ingredients

Curd, beaten, दही

Degi red chilli powder, देगी लाल मिर्च पाउडर

Aloo tokri, आलू टोकरी

Chana stuffing, चना

Fried aloo, तला हुआ आलु

Dahi bhalla, दही भल्ला

Tamarind chutney, इमली की चटनी

Green chutney, हरी चटनी

Prepared Chaat masala, चाट मसाला

Black salt, काला नमक

1 tbsp Coriander leaves, chopped, धनिया पत्ता

½ inch Ginger, chopped, अदरक

1 Green chili, chopped, हरी मिर्च

Navratan dal mot, नवरतन दाल मोठ

Puffed rice, मुरमुरे

Papdi, पापड़ी

Pomegranate pearl, अनार के दाने

Coriander leaves, धनिया पत्ता

 

Process

For Aloo Tokri

  • In a bowl, add 2 cups of water, grate potatoes and mix well to remove the starch of the potatoes.
  • Add grated potatoes in the bowl containing water. Add yellow color mix well.
  • Keep them soaked for 15-20 minutes.
  • Take some portion of the grated potatoes in a kitchen towel and squeeze all the water well.
  • Transfer it into a large bowl, add salt to taste, cornflour, oil and mix it well.

 

For Frying Aloo Tokri

  • Now, take two tea strainers. One strainer should be slightly large. In the large strainer, place some portion of the grated potatoes.
  • With your fingers press and make an even layer of the grated potatoes all around the strainer.
  • Meanwhile heat oil in a kadai, now place the small strainer on top of the grated potatoes and gently press it.
  • Hold both the strainers. Carefully and gently keep them in the hot oil. Fry on medium to low flame.
  • Continue to fry till the oil starts to sizzle less and you can see the potatoes becoming crisp and light golden.
  • Slowly and gently slid the strainer on kitchen paper towels.
  • Make aloo tokri with the remaining grated potatoes in the same way.

 

For Chaat Masala

  • In a pan, add cumin seeds, fennel seeds, coriander seeds, black peppercorns.
  • Add black cardamom seeds, dry red chilli and salt to taste.
  • Dry roast on low flame until the spices turn aromatic.
  • Transfer it into a grinder jar and grind it coursley. Keep it aside for further use.

 

For Chana Stuffing

  • Heat ghee in a pan, add cumin seeds and let it splutter well.
  • Add ginger, green chilli, white chickpeas and saute it well.
  • Add black salt, black pepper powder and dry mango powder.
  • Mix everything well on medium flame and mash it properly.
  • Add coriander leaves, prepared chaat masala and salt to taste.
  • Onces it’s done keep it aside for further use.

 

For Fried Aloo

  • Heat oil in a kadai, add boiled cube potatoes and fry until crisp and golden brown from all the sides.
  • Onces it’s crisp, transfer it into a bowl.
  • Add prepared chaat masala, green chilli, ginger, coriander leaves.
  • Add jamun vinegar and mix everything well.
  • Keep it aside for further use.

 

For Dahi Bhala

  • In a bowl, add squeeze rasgulla, warm water, salt to taste.
  • Add tamarind chutney, black pepper powder and prepared chaat masala.
  • Mix everything well. Keep it aside for further use.

 

For Assembling

  • Before you begin to assemble, keep all the ingredients ready.
  • Take one aloo tokri and keep it directly on the serving plate.
  • Fill the aloo tokri with chana stuffing, fried aloo, dahi bhalla.
  • Now, top with some tamarind chutney, green chutney, beaten curd.
  • Sprinkle some prepared chaat masala, coriander leaves, ginger, green chilli, degi red chilli powder as per taste.
  • Add some navratan dal mot, puffed rice, papdi.
  • Lastly garnish with some pomegranate pearl and coriander sprig.
  • Serve basket chaat.

 

 

 

 

 

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