Aloo Tokri Chaat

Prep: 30 mins Cook: 40 mins Number of Portions: 03 Por


    For Potato basket
  • Potato Large - 2 nos
  • Salt - 1/2 tsp
  • Cornflour - 1 tbsp
  • Oil - for brushing
Yogurt Topping
    For Tamarind Chutney
  • Tamarind
  • salt-to taste
  • 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
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