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Potato Basket Chaat
Tarla Dalal
06 December, 2024
Table of Content
Tags
Preparation Time
15 Mins
Cooking Time
40 Mins
Total Time
55 Mins
Makes
10 null
Ingredients
Main Recipe
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 chopped capsicum
1/4 tsp freshly ground black pepper (kalimirch)
1/2 tsp chilli powder
1/4 tsp dried ginger powder (sonth)
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
Other ingredients
Method
- Heat the butter and add the pepper powder, chilli powder, ginger powder and sugar and sauté for a few seconds.
- Add the bean sprouts, capsicum, amchur, cumin seed powder, coriander and salt and cook for about a minute. Keep aside.
- Soak the grated potatoes in cold water for 10 to 15 minutes.
- Drain and wash in running water for about 5 to 7 minutes.
- Drain and wipe dry using a dry absorbent cloth.
- Divide the grated potatoes into 10 equal portions.
- Place each portion of the grated potatoes on a 37 mm. (1½") diameter metal tea strainer and top with a second strainer.
- 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.
- Repeat steps 5 and 6 to make 9 more baskets. Store in an air-tight container.
- Put 3 to 4 tablespoons of the filling into each potato basket.
- Top with a spoonful of the green chutney.
- Arrange on a serving plate and serve immediately.
Potato Basket Chaat recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 28 cal |
| Protein | 0.9 g |
| Carbohydrates | 5.7 g |
| Fiber | 0.8 g |
| Fat | 0.3 g |
| Cholesterol | 0.8 mg |
| Sodium | 6.1 mg |
Click here to view Calories for Potato Basket Chaat
The Nutrient info is complete
