How to make Basket Chaat -
Deep fried basket of shredded potatoes stuffed with mixed sprouts.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Potatoes (आलू), Moong Sprout
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Basket Chaat checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Bread Corn Khees Bajra Methi ki Poori Methi Palak ke Pakode Khandvi
Basket Chaat Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 41-50 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Basket Chaat Recipe
Potatoes 8 medium
Moong Sprout to taste
Cornflour/ corn starch 2 tablespoons
Oil to deep fry
Moong sprouts 1 cup
Moth sprouts 1 cup
Onion chopped 1 large
Tomato chopped 1 large
Green chilli chopped 1 large
Fresh coriander leaves chopped 2 tablespoons
Roasted peanuts crushed 2 tablespoons
Lemon juice 1 tablespoon
Chaat masala 1 teaspoon
Yogurt 1 cup
Method
Step 1
Peel, wash and grate potatoes. Put the grated potatoes in salted water for half an hour. Drain and squeeze out all the excess water. Add cornflour and mix. Divide into eight equal portions. Heat sufficient oil in a kadai
Step 2
Take a strainer, put a portion of the grated potatoes in it and press with another strainer slightly smaller in size so that it fits into the bigger strainer. Lower the two into the kadai and deep fry till lightly browned and crisp. Take it out gently so that the shape of the basket is retained. Place them on an absorbent paper. Similarly make the other baskets.
Step 3
Blanch the moong and moth sprouts in boiling salted water for two minutes. Drain thoroughly and transfer into a bowl. Mix together sprouts, onion, tomatoes, green chilli, peanuts, half the coriander leaves, lemon juice, salt and chaat masala and mix well.
Step 4
Divide the filling into eight equal portions. Put each portion into a potato basket. Top with a tablespoonful of yogurt. Serve immediately garnished with remaining coriander leaves.
Nutrition Info
Calories : 1850 Kcal
Carbohydrates : 274.9 gm
Protein : 52.9 gm
Fat : 60.7 gm
Other : Fiber- 25.5gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
