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    Masalas and Curry Mixes
    Potato Basket Chaat ( Recipe of the Week ) Click Here                                                                     

 
For the potato baskets
2 cups thickly grated potatoes (old potatoes)
oil for deep frying
For the filling
2 cups bean sprouts
1/2 cup red or yellow capsicum, finely chopped
1/4 teaspoon pepper powder
1/2 teaspoon chilli powder
1/4 teaspoon dried ginger powder (soonth)
1/4 teaspoon sugar
1 teaspoon amchur (dried mango powder)
1/2 teaspoon roasted cumin seed (jeera) powder
2 tablespoons chopped coriander
1 teaspoon butter
salt to taste
 
  For the potato baskets
1. Soak the grated potatoes in cold water for 10 to 15 minutes.
2. Drain and wash in running water for about 5 to 7 minutes.
3. Drain and wipe dry using a dry absorbent cloth.
4. Divide the grated potatoes into 10 equal portions.
5. Place each portion of the grated potatoes on a 37 mm. (1˝") diameter metal tea strainer and top with a second strainer.
6. 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.
7. Repeat steps 5 and 6 to make 9 more baskets. Store in an air-tight container.
  For the filling
1. Heat the butter and add the pepper powder, chilli powder, ginger powder and sugar and sauté for a few seconds.
2. Add the bean sprouts, capsicum, amchur, cumin seed powder, coriander and salt and cook for about a minute. Keep aside.
  How to proceed
1. Put 3 to 4 tablespoons of the filling into each potato basket.
2. Top with a spoonful of the green chutney.
3. Arrange on a serving plate and serve immediately.
 
Handy tip(s) :
1. Old potatoes or chip / wafer potatoes are required to make crisp potato baskets.
2. It is wise to invest in half a dozen metal strainers, once you are comfortable with the recipe so that the frying gets done quicker.

 
 

 

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