Published on 30 Jul 2013 | over 3 years ago
Master Chef Tarla Dalal Explains the delicious cooking method of Potato Basket Chaat.
For the potato baskets
2 cups thickly grated potatoes (old potatoes)
oil for deep-frying
For the filling:
2 cups bean sprouts
1/2 cup red or yellow capsicum, finely chopped
1/4 tsp pepper powder
1/2 tsp chilli powder
1/4 tsp dried ginger powder (soonth)
1/4 tsp sugar
1 tsp dried mango powder (amchur)
1/2 tsp roasted cumin seeds (jeera) powder
2 tbsp chopped coriander (dhania)
1 tsp butter
salt to taste
1/2 cup green chutney
For the potato baskets:
1. Soak the grated potatoes in cold water for 10 to 15 minutes.
2. Drain and wash in running water for about 5 to 7 minutes.
3. Drain and wipe dry using a dry absorbent cloth.
4. Divide the grated potatoes into 10 equal portions.
5. Place each portion of the grated potatoes on a 37 mm. (1½") diameter metal tea strainer and top with a second strainer.
6. Hold firmly and deep fry in oil on a medium flame till the basket is golden brown. Remove the strainer from the oil, invert it and tap lightly to unmould the basket.
7. Repeat steps 5 and 6 to make 9 more baskets. Store in an air-tight container.
For the filling:
1. Heat the butter and add the pepper powder, chilli powder, ginger powder and sugar and sauté for a few seconds.
2. Add the bean sprouts, capsicum, amchur, cumin seed powder, coriander and salt and cook for about a minute. Keep aside.
How to proceed:
1. Put 3 to 4 tablespoons of the filling into each potato basket.
2. Top with a spoonful of the green chutney.
3. Arrange on a serving plate and serve immediately.
1. Old potatoes or chip / wafer potatoes are required to make crisp potato baskets.
2. It is wise to invest in half a dozen metal strainers, once you are comfortable with the recipe so that the frying gets done quicker.