Prep: 30 minsCook: 40 minsNumber of Portions: 03 Por
For Potato basket
Potato Large - 2 nos
Salt - 1/2 tsp
Cornflour - 1 tbsp
Oil - for brushing
For Tamarind Chutney
black slat-to taste
Water - 1 lt
Boiled Potato diced - 1/2 cup
Mint Leaves - few sprigs
Chaat masala - to sprinkle
Sev - 8 tbsp
Pommegranate Deseeded - 1/4 cup
Candied Mango(aam papad) - for garnish
Peel the potatotes and grate them from the thick side. Add salt and mix and leaves aside for 5 mins. Squeeze all the water out and add cornflour. Mix well and arrange them in a muffin mould. Press on the sides and edges as thin as possible to shape them into a mould or basket. Bake them in an oven at 180c for about 40 mins. Remove and cool completely.
For tamarind chutney, mix tamarind, sugar(100gms), salt, black salt, roasted cumin, chilly powder and water together and give them a quick boil. Simmer for 20 mins and then strain. Make sure the chutney is thick to coat the back of the spoon.
For the yogurt topping combine yogurt and sugar and whick them. Keep it chilled.
Now take the potato basket and add half a table spoon of chickpeas, few potato dices, sprinkle a pinch of chaat masala, a table spoon of tamarind chutney, dollop of yogurt topping, garnishing with pommegranate seeds