Prep: 30 mins
Cook: 40 mins
Number of Portions: 03 Por

Ingredients

For Potato Basket

  • Potato Large – 2 nos
  • Salt – 1/2 tsp
  • Cornflour – 1 tbsp
  • Oil – for brushing

Yogurt Topping

  • Curd – 1 cup
  • Sugar – 3 tbsp

For Tamarind Chutney

  • Tamarind – 2cups
  • Salt-to taste
  • Black Salt-to taste
  • Water – 1 lt

Filling

  • Boiled Potato diced – 1/2 cup
  • Mint Leaves – few sprigs
  • Chaat masala – to sprinkle
  • Sev – 8 tbsp
  • Pomegranate Deseeded – 1/4 cup
  • Candied Mango(aam papad) - for garnish

Method

  1. Peel the potatoes and grate them from the thick side. Add salt and mix and leaves aside for 5 mins. Squeeze all the water out and add cornflour. Mix well and arrange them in a muffin mould. Press on the sides and edges as thin as possible to shape them into a mould or basket. Bake them in an oven at 180c for about 40 mins. Remove and cool completely.
  2. For tamarind chutney, mix tamarind, sugar(100gms), salt, black salt, roasted cumin, chilly powder and water together and give them a quick boil. Simmer for 20 mins and then strain. Make sure the chutney is thick to coat the back of the spoon.
  3. For the yogurt, topping combines yogurt and sugar and whisk them. Keep it chilled.
  4. Now take the potato basket and add half a tablespoon of chickpeas, few potato dices, sprinkle a pinch of chaat masala, a tablespoon of tamarind chutney, a dollop of yogurt topping, garnishing with pomegranate seeds.