08/03/2015

Dry Chickpeas Chaat in Edible Crispy Potato Basket ....Chana Chaat in Crispy Aloo Tokri

  CHANA CHAAT  IN A CRISPY EDIBLE ALOO KI TOKRI OR DRIED CHICKPEAS CHAAT  IN A CRISPY EDIBLE  POTATO  BASKET
                                  


     

                               


Chana Chaat in  A aloo ki Tokri or a  Crispy Edible Bowl.Saw this recipe on Google  long time back...today soaked some chana...so thought  also  making  some Aloo Tokri  or Potatoe  Basket.I tried my hands on potato  baskets  chaat. ...and  it turned out  so nice...my daughter  loved it....

 Recipe of Aloo Tokri or Potato  Basket

Preparation Time -10 minutes
Cooking Time -15minutes
Servings - 4


Ingredients (to make 4 cute bowls)

2 big sized potatoes
2 metal small tea strainers(One is  slightly bigger than other)
Oil for frying

Many people  used corn flour to make this tokri...i didnot use it...if you want you can use 2tsp corn flour


Method

1. Wash and peel the potatoes and grate thickly. Squeeze out the water from the grated potatoes.

2. If you use corn flour..then mix it well in the potatoes

3. Divide the potatoes in 4 equal portions.

4. Place one portion in a big tea strainer and spread on all sides of the strainer.

5. Press on top with small strainer

6. Holding the strainers and pressing firmly deep-fry in hot oil, over a medium...remove the small strainer after some time... cook till the potatot is golden brown. The strainers  should be dipped completely and properly in oil.

7. Remove the strainers from the oil, invert it and tap the strainers softly to unmould the basket.

8. Repeat the steps to make all the baskets. Keep aside.

                               

                                         
                                   

               

                             


Now use the potato baskets as the bowls and fill it with the yummy  Chana Chaat  or any other Chaat  of your choice.

How  To Make Chana  Chaat


11/2 cup dried black chickpeas/kala chana
1 onion, finely chopped
1 large tomato finely chopped
Greean Chilies -2 chopped
1 tsp red chili powder
1 tsp chaat masala
1 tsp roasted cumin powder
1 tsp dry mango powder/amchur powder
5tsp lemon juice
½ tsp black salt - add more
some chopped coriander leaves

INSTRUCTIONS

soak the dry chickpeas overnight or for 8-9 hours.once they are soaked, drain the water.in a pressure cooker add the soaked chickpeas with enough water.pressure cook for 6-7 minutes or till the chickpeas are cooked well.
once the pressure cooker cools down, drain the cooked chickpeas in a large bowl,
 add all the ingredients including the chickpeas.mix well.taste and if required add more of the spice powders or salt.
Mix some chopped coriander leaves.



Divide the filling into 4 equal portions. Put each portion into a potato basket. Garnish  with  remaining  chopped coriander leaves.If you wish....top with 1tablespoonful of yogurt and sev.

Serve and Enjoy.


           

           
  


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