Name: Potato Basket Chaat recipe by Ruma Roy at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10
Ingredients: 2 cups finely grated potatoes (avoid new, red potatoes); Oil for deep-frying; 1/2 tsp butter; 1/4 cup finely chopped onion; 1 1/4 cup boiled choley; 1/2 cup finely cubed tomato; 1/8 tsp pepper powder; 1/4 tsp chilli powder; 1/8 tsp dried ginger powder (sonth); 1/8 tsp sugar; 1/2 tsp amchur powder; 1/4 tsp roasted cumin powder; 1 1/4 tbsp chopped coriander; 1 1/4 tbsp chopped mint; 4 tbsp tamarind pulp (add some water to make it runny); Aloo bhujia (to sprinkle over chaat); Flavored yogurt (mix roasted cumin powder and black salt-to taste); 1/4 cup green chutney

Ingredients Serving: 10

2 cups finely grated potatoes (avoid new, red potatoes)
Oil for deep-frying
1/2 tsp butter
1/4 cup finely chopped onion
1 1/4 cup boiled choley
1/2 cup finely cubed tomato
1/8 tsp pepper powder
1/4 tsp chilli powder
1/8 tsp dried ginger powder (sonth)
1/8 tsp sugar
1/2 tsp amchur powder
1/4 tsp roasted cumin powder
1 1/4 tbsp chopped coriander
1 1/4 tbsp chopped mint
4 tbsp tamarind pulp (add some water to make it runny)
Aloo bhujia (to sprinkle over chaat)
Flavored yogurt (mix roasted cumin powder and black salt-to taste)
1/4 cup green chutney

Instructions

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 metal tea strainer and top with a second strainer or laddle.
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 previous steps more baskets. Store in an air-tight container.
For the filling: Heat the butter and add the pepper powder, chilli powder, ginger powder and sugar and sauté for a few seconds.
Add the onions, choley, tomato, amchur, cumin seed powder, coriander and salt and cook for about a minute. Keep aside.
Put 3 to 4 tablespoons of the filling into each potato basket.
Top with a spoonful of the green chutney.
Add little bit of flavored yogurt, tamarind pulp and aloo bhujia
Serve immediately

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