Basket Chaat Aloo Tokri Chaat कटोरी चाट आलू टोकरी चाट

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.