Ingredients
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For Potato Basket
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2 nos Potato Large
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1/2 tsp Salt
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1 tbsp Cornflour
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for brushing Oil
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Yogurt Topping
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1 cup Curd
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3 tbsp Sugar
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For Tamarind Chutney
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2cups Tamarind
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to taste Salt
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to taste Black salt
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1 lt Water
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Filling
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1/2 cup Boiled Potato diced
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few sprigs Mint leaves
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to sprinkle Chaat masala
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8 tbsp Boiled Potato diced
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1/4 cup Pomegranate Deseeded
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for garnish Candied Mango(aam papad)
Directions
Steps
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1
Done
|
Peel the potatoes 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. |
|
2
Done
|
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. |
|
3
Done
|
For the yogurt, topping combines yogurt and sugar and whisk them. Keep it chilled. |
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4
Done
|
4. Now take the potato basket and add half a tablespoon of chickpeas, few potato dices, sprinkle a pinch of chaat masala, a tablespoon of tamarind chutney, a dollop of yogurt topping, garnishing with pomegranate seeds. |
