Do you often look for some authentic North Indian chaat in your city, and the majority of times you return home disappointed, then why not learn how to make some easy peasy chat recipes and treat your palate?
No More Yearning For Dilli-wali Laccha Tokri ChaatJune 29, 2016 704 0 0
Potato Basket Chat, also known as Laccha Tokri chat in Delhi, is like a Pandora box, offering a scrumptious combination of so many complimentary ingredients that leave you wanting more. You can always play around with different ingredients like pomegranate, chickpeas, white peas, sweet and sour chutneys, yogurt, sev, etc. in the filling. If you want to try this recipe at home, here’s how you must proceed:
Preparation Time: 15 minutes
Ingredients for the Potato Basket (Tokri)
Potato – 5 (peeled and grated)
Oil – For frying
Ingredients for the Filling:
Chickpeas (Boiled) – ½ cup
Boondi – ½ cup
Tomato – 1
Potato (Boiled) – 1
White peas (Boiled) – ½ cup
Salt – ¼ tsp.
Black Salt – ¼ tsp.
Tamarind Chutney – 4 tbsp.
Green Chutney – 2 tbsp.
Yoghurt – 4 tbsp.
Green Chilli – 2
Red Chilli Powder – ½ tsp.
Coriander (finely chopped)
Preparing Potato Baskets:
Peel the potatoes, wash them thoroughly and then grate them.
Soak the grated potatoes in water for about 5 minutes to get rid of the extra starch and drain well.
Place the grated potatoes in a vegetable strainer and deep fry the baskets on medium flame till golden brown.
Once done, tap the strainer lightly to unmould the basket, repeat with the remaining potatoes.
Place on a paper towel to get rid of the extra oil.
Preparing the Filling:
Soak boondi in hot water for about 5 minutes and drain off the excess water
In a mixing bowl combine chickpeas, white peas, soaked boondi, pomegranate, small paneer cubes, boiled potato cubes, green chillies, red chilli powder, as well as salt and mix well.
Take sufficient amount of this filling and place it in the baskets (almost half basket must be filled)
Now follow it with chopped tomato, yogurt, green chutney, tamarind chutney and black salt
Garnish with coriander leaves and fine sev
To make an oil free version you can arrange the grated potatoes in a greased muffin tray and bake at 350 degrees F for about 30 minutes.
Placing the potatoes in ice cold water prevents it from getting dark.
Try preparing the baskets with old potatoes as they make crispier baskets.