How to make Basket Chaat -

Deep fried basket of shredded potatoes stuffed with mixed sprouts.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू), Moong Sprout

Cuisine : Indian

Course : Snacks and Starters

Basket Chaat

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.

And did you always think that eating a potato will make you fat?
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


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.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

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 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.