Tokri Chaat

Instructions

1. 1

   Prepare the Potato Mixture for Baskets

   • Peel the 600g of raw potatoes and grate them using a medium-sized grater.
   • Immediately place the grated potatoes in a bowl of cold water to prevent browning.
   • After 5 minutes, drain the potatoes and place them in a muslin cloth or clean kitchen towel. Squeeze out as much water as possible. This step is crucial for crispy baskets.
   • Transfer the dry grated potatoes to a bowl. Add 4 tbsp cornflour and 0.5 tsp salt. Mix thoroughly with your hands to ensure every strand is coated.
2. 2

   Fry the Potato Baskets (Tokris)

   • Heat oil in a deep kadai or pan over a medium flame. The oil should be hot but not smoking.
   • To form the baskets, you'll need two nested steel strainers (one slightly smaller than the other). Lightly grease the inside of the larger strainer and the outside of the smaller one.
   • Take one-fourth of the potato mixture and press it firmly and evenly along the base and sides of the larger strainer, forming a basket shape.
   • Press the smaller strainer on top of the potato layer to secure it.
   • Carefully lower the nested strainers into the hot oil. Fry for 5-6 minutes, occasionally ladling hot oil over the top. The basket should be a deep golden brown and crisp.
   • Gently lift the strainers out of the oil, allowing excess oil to drain. Carefully separate the strainers to release the basket. Place it on a wire rack or paper towels to cool.
   • Repeat the process to make three more baskets.
3. 3

   Prepare the Filling and Toppings

   • In a mixing bowl, combine the boiled potato cubes, boiled chickpeas, chopped red onion, and chopped tomato.
   • Add 0.25 tsp salt and half of the chaat masala (0.5 tsp). Mix gently to combine.
   • In a separate small bowl, whisk the curd with sugar until it is smooth and creamy. Set aside.
4. 4

   Assemble and Serve the Tokri Chaat

   • Place a fried potato basket on a serving plate. This should be done just before serving to maintain crispness.
   • Add 2-3 tablespoons of the potato-chickpea filling into the basket.
   • Drizzle a generous amount of the sweetened curd over the filling.
   • Follow with a drizzle of green chutney and tamarind chutney, as per your taste.
   • Sprinkle the remaining chaat masala, roasted cumin powder, and red chili powder on top.
   • Garnish generously with sev, fresh pomegranate arils, and chopped coriander leaves.
   • Serve immediately and enjoy the explosion of flavors and textures.