These are baskets which are made of grated starch free potatoes and are filled with tawa fried chick peas, onion, tomato, chutneys and well beaten yoghurt. If you are looking for a chaat item for a party, this is one good option.
Making filling for these baskets are all your choice. You can add paneer / Sprouts / cheese etc, according to your taste. I have seasoned the potatoes with pepper, tandoori masala and cumin powder. But the choice is again up to you. You can season them or just keep it plain.
Always try to use starch free potatoes / old potatoes in order to make it crispy.
You can store this in room temperature for about 1 or 2 days prior or you can store it in an air tight container and freeze it for about a week.
I will show you the baked version of potato baskets. There is another option also to make these baskets by frying them
Ingredients
For tawa channa
- Channa / Garbanzo beans - 1/2 cup
- Oil- 1 tsp
- Cumin seeds - 1 tsp
- Onion - 1/2 no, finely chopped
- Turmeric powder - 1/2 tsp
- Tomato / Tomato puree - 1/4 no / 3 tsp
- Ginger garlic paste - 1 tsp
- Chilli powder - 1 tsp
- Coriander powder - 2 tsp
- Garam masala powder - 1 tsp
- Coriander leaves - to garnish
- Salt - to taste
For Potato Basket
- Potato - 2 cups , Grated
- Salt - 2 tsp
- Water - 2 cups
- Corn flour / All purpose flour - 1 tblspn
- Chilli powder - 1 tsp
- Pepper powder - 1 tsp
- Tandoori masala powder - 1 tsp
- Cumin powder - 1 tsp
- Oil - to sprat on muffin trays
Other Ingredients
- Onions - 1/2 cup, finely chopped
- Tomatoes - 1/4 cup , finely chopped
- Chaat masala powder - 2 tsp
- Dry mango powder - 1 tsp
- Cumin powder - 2 tsp
- Yoghurt - 1/2 cup, well beaten
- Salt - 1 tsp
- Sugar - 1 tsp
- Sweet chutney - 1 tblspn
- Chaat green chutney - 1 tblspn
- Coriander leaves - few, finely chopped
- Lemon juice - 1 tblspn
Method
For Tawa Channa
- Soak chick peas over night or for about 6 hours minimum. Pressure cook until soft.
- In a tawa, heat oil and crackle the cumin seeds. Add ginger garlic paste and chopped onions and salt. Fry till onions become transparent and raw smell of ginger and garlic is gone completely.
- Sprinkle some chilli powder , garam masala powder, coriander powder and turmeric powder
- Add tomatoes and cook till mushy.
- Now add the garbanzo beans and cook for a minute. Mix everything well and turn off the heat.
- Garnish with coriander leaves and keep aside.
For Potato Baskets
- Preheat the oven @ 200 deg
- Grate the potatoes and soak them in warm water for about half an hour. Squeeze out the water completely from them. You can use either the fine grater or medium ones. But make sure to squeeze out as much water as possible to get crispy potato cups
- Add cornflour, pepper powder, chilli powder, cumin powder and tandoori masala powder. Mix everything really well
- Grease your muffin tray with some oil
- Place the potato filling in each muffin mold. With the help of your fingers, move them to sides and make the shape of a basket. Spread hem as evenly as possible.
- Bake them in the preheated ovenfor about 25 to 30 minutes or until it becomes crispy.
- Remove from the oven and let it cool for about 10 minutes.
- With the help of the fork, carefully take out the potato baskets from each muffin molds.
- Let it cool completely before you tranfer them to air tight containers.
- You can freeze it up to a week. When you are ready to make the chaat, preheat your oven @ 200 deg, and bake for about 10 minutes or until it is crispy again.
How to Proceed?
- In a bowl, whisk the curds well. Add salt, sugar, cumin powder, chat masala powder and dry mango powder. Mix well.
- Take 1 potato basket. Start by filling the tawa fried garbanzo beans. Place 2 or 3 garbazo beans. Then add chopped onions and tomatoes
- Top them with chaat green chutney, sweet chutney, coriander leaves, yoghurt and sev.
- Finally sprinkle some chaat masala, salt, dry mango powder, cumin powder and chilli powder. Squeeze some fresh lime juice on top
- Repeat the same for all and serve
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