Tokri Chaat

Name: Tokri Chaat
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 4 pcs potato (large, peeled and finely grated); 2 tbsp corn flour; 1 pinch salt (for potato baskets); 3 cup oil for deep frying (absorption: 12%); 0.5 cup chickpeas (dried, soaked overnight and boiled until tender); 1 pinch cumin powder; 1 pinch red chili powder; 0.5 tsp chaat masala; 50 g tamarind (seedless, for chutney); 2 tbsp jaggery (grated, for tamarind chutney); 1 cup mint (fresh leaves, tightly packed); 0.5 cup coriander leaves (fresh, roughly chopped); 2 pcs green chili (roughly chopped); 1 inch ginger (roughly chopped); 1 tbsp lemon juice (freshly squeezed); 1 cup yogurt (thick, whisked until smooth); 1 tsp sugar; 1 pcs onion (small, finely chopped); 1 pcs tomato (small, deseeded and finely chopped); 0.5 cup sev (fine gram flour noodles); 0.25 cup pomegranate seeds (fresh)

RATING

4.6/5(78)

TASTE SCORE

9/10

Crispy, golden potato baskets holding a vibrant mix of spiced chickpeas, tangy chutneys, cool yogurt, and crunchy sev. This show-stopping Indian street food starts with grated potatoes fried into perfect edible bowls, then loaded with layers of flavor and texture — sweet, tangy, spicy, and crunchy in every bite.

PREP

30m

COOK

25m

SERVES

1 PIECE

632 cal

SERVINGS

METHOD · 7 STEPS

prep
Soak and cook the chickpeas.
Soak dried chickpeas overnight in enough water to cover by 2 inches. Drain, add fresh water, and boil until tender but not mushy — around 20 minutes in a pressure cooker or 45 minutes in a pot. Drain completely and set aside.
TIPChickpeas should hold their shape. Overcooked ones turn mushy in the chaat.
prep · ~15 min
Prepare the grated potatoes.
1.Peel potatoes and grate them using the fine side of a box grater.
2.Immediately soak grated potato in a bowl of cold water for 5 minutes to remove excess starch.
3.Drain thoroughly and squeeze out all water using a clean kitchen towel or muslin cloth.
4.Transfer dry grated potato to a bowl and mix in corn flour and salt.
TIPPotatoes must be bone-dry before frying, or the baskets will splatter and won't crisp up.
fry · ~20 min
Shape and fry the potato baskets.
1.Heat oil in a kadai over medium heat until a shred of potato sizzles immediately on contact (175°C / 350°F).
2.Place a medium tea strainer inside a slightly larger one, sandwiching a thin, even layer of grated potato between them.
3.Lower the strainers carefully into the hot oil and fry until the potato basket is golden and crisp (3-4 minutes).
4.Gently release the basket from the strainers using a fork. Flip and fry the basket for another 1 minute until uniformly golden.
5.Drain on paper towels. Repeat to make 4 baskets.
TIPDon't overstuff the strainers. A thin, even layer fries into a crisp shell; a thick layer stays soft inside.
boil · ~10 min
Make the tamarind chutney.
1.Soak seedless tamarind in 1 cup warm water for 15 minutes. Squeeze and strain the pulp.
2.In a small saucepan, combine tamarind pulp, jaggery, cumin powder, red chili powder, and salt.
3.Simmer over low heat for 8-10 minutes until slightly thickened. Cool completely.
TIPThe chutney thickens as it cools. Aim for a honey-like consistency — too thick and it won't drizzle well.
mix · ~5 min
Blend the mint chutney.
1.In a blender, combine mint leaves, coriander leaves, green chili, ginger, lemon juice, and salt.
2.Add 2 tablespoons of water and blend to a smooth paste. Add more water a teaspoon at a time if needed.
3.Transfer to a bowl. Adjust the consistency so it drizzles easily but is not watery.
mix · ~3 min
Season the chickpeas and prep the yogurt.
1.In a bowl, combine boiled chickpeas with salt, cumin powder, red chili powder, and half the chaat masala. Toss gently.
2.In a separate bowl, whisk yogurt with sugar until smooth and creamy.
TIPChickpeas taste best when seasoned 10-15 minutes before assembling, giving the spices time to meld.
assemble · ~5 min
Assemble the tokri chaat.
1.Place one crispy potato basket on each serving plate.
2.Add a generous spoonful of seasoned chickpeas into each basket.
3.Drizzle tamarind chutney and mint chutney over the chickpeas.
4.Add a spoonful of whisked yogurt on top.
5.Sprinkle finely chopped onion and tomato over the yogurt.
6.Top with sev, pomegranate seeds, and a pinch of the remaining chaat masala.
7.Serve immediately while the basket is still crisp.
TIPAssemble only when ready to serve. The potato basket loses its crunch if it sits with wet toppings.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Squeeze grated potatoes bone-dry in a kitchen towel to prevent oil splatter and ensure crispness.
2
Use a medium tea strainer inside a larger one to shape the baskets — a thin, even layer fries crispiest.
3
Test oil temperature by dropping in a shred of potato; it should sizzle immediately at 175°C / 350°F.
4
Cook chickpeas until tender but not mushy — they should hold their shape when tossed with spices.
5
Simmer tamarind chutney until honey-thick; it will thicken further as it cools.
6
Assemble baskets only at serving time — wet toppings soften the crunchy shell within minutes.

RECIPE VARIATIONS

Adapt it for your goals.

Low oil air fried baskets

Low-oil air-fried baskets

Spray the potato mixture lightly with oil and press into a greased muffin tin, then air-fry at 190°C for 12-15 minutes. This cuts oil significantly while still giving a crisp result.

High protein chickpea swap