Basket Chaat

December 31 2016
  • Potatoes 8 medium
  • Moong Sprout to taste
  • Cornflour/ corn starch 2 tablespoons
  • Oil to deep fry
  • Moong sprouts 1 cup
  • Moth sprouts 1 cup
  • Onion chopped 1 large
  • Tomato chopped 1 large
  • Green chilli chopped 1 large
  • Fresh coriander leaves chopped 2 tablespoons
  • Roasted peanuts crushed 2 tablespoons
  • Lemon juice 1 tablespoon
  • Chaat masala 1 teaspoon
  • Yogurt 1 cup

Step 1

Peel, wash and grate potatoes. Put the grated potatoes in salted water for half an hour. Drain and squeeze out all the excess water. Add cornflour and mix. Divide into eight equal portions. Heat sufficient oil in a kadai

Step 2

Take a strainer, put a portion of the grated potatoes in it and press with another strainer slightly smaller in size so that it fits into the bigger strainer. Lower the two into the kadai and deep fry till lightly browned and crisp. Take it out gently so that the shape of the basket is retained. Place them on an absorbent paper. Similarly make the other baskets.

Step 3

Blanch the moong and moth sprouts in boiling salted water for two minutes. Drain thoroughly and transfer into a bowl. Mix together sprouts, onion, tomatoes, green chilli, peanuts, half the coriander leaves, lemon juice, salt and chaat masala and mix well.

Step 4

Divide the filling into eight equal portions. Put each portion into a potato basket. Top with a tablespoonful of yogurt. Serve immediately garnished with remaining coriander leaves.