Potato Basket Chaat Recipe- Crispy & Spicy Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Potato Basket Chaat Recipe – Crispy & Spicy Indian Street Food

Hey everyone! If you’ve ever wandered the bustling streets of India, you’ve probably been captivated by the vibrant colours and incredible aromas of chaat. It’s the quintessential Indian street food, and today, we’re making a particularly fun version: Potato Basket Chaat! I remember the first time I tried this – I was completely mesmerized by the crispy potato shell holding a treasure trove of flavours. It’s a little bit of work, but trust me, the “wow” factor is totally worth it.

Why You’ll Love This Recipe

This Potato Basket Chaat isn’t just delicious; it’s a whole experience! The crispy potato basket is a delightful surprise, and the tangy, spicy, and sweet filling is just… chef’s kiss. It’s perfect for parties, festivals, or just a weekend treat when you’re craving something special. Plus, it’s surprisingly customizable – you can adjust the spice level and toppings to your liking.

Ingredients

Here’s what you’ll need to create this chaat masterpiece:

• 3 medium potatoes
• ¾ – 1 cup corn flour (approx. 100-125g)
• 1 tsp salt (approx. 6g)
• Oil for deep frying
• 1 cup chana (chickpeas), boiled (approx. 160g)
• 1 medium boiled potato, cubed
• 1 tsp Kashmiri red chilli powder (approx. 4g)
• 1 tsp aamchur (dry mango powder) (approx. 5g)
• 1 tsp chaat masala (approx. 5g)
• 1 tsp cumin powder (approx. 4g)
• 1 tsp green chutney
• 2 tsp tamarind chutney
• 3 tbsp curd (plain yogurt) (approx. 45g)
• 2 tbsp finely chopped onion (approx. 20g)
• 2 tbsp finely chopped tomato (approx. 20g)
• 2 tbsp sev (crispy chickpea noodles)
• 2 tbsp boondi (small fried gram flour balls)
• Fresh coriander leaves, chopped for garnish

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Kashmiri Red Chilli Powder: Don’t skip this! It gives a beautiful vibrant red colour without adding too much heat. It’s all about the look, honestly.
• Corn Flour: This is key for that super crispy potato basket. It binds the grated potato and creates a lovely texture when fried. You can use cornstarch as a substitute.
• Chaat Masala: Every family has their favourite brand! The flavour profiles can vary quite a bit, so feel free to use what you love. Some blends are tangier, others spicier.
• Aamchur: This adds a lovely tangy flavour. If you can’t find it, you can substitute with a squeeze of lemon juice, but aamchur has a unique flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and grate the potatoes. Don’t worry about being perfect!
2. Now, this is important: rinse the grated potatoes under cold water until the water runs clear. This removes excess starch, which helps with crispiness. Then, squeeze out all the excess water – seriously, get it all out!
3. In a bowl, combine the squeezed potatoes, corn flour, and salt. Mix well to form a dough-like mixture. It shouldn’t be too wet or too dry.
4. Heat oil in a deep frying pan or wok.
5. Spread the potato mixture thinly over a sieve, forming a basket shape. This takes a little practice, but don’t worry if it’s not perfect.
6. Carefully lower the potato basket into the hot oil and deep fry until golden brown and crispy. This usually takes about 3-5 minutes.
7. Remove the basket and drain on paper towels.
8. While the basket is cooling, prepare the chaat stuffing. In a bowl, mix the boiled chickpeas, cubed boiled potato, Kashmiri red chilli powder, aamchur, chaat masala, and cumin powder.
9. Now for the fun part: filling the basket! Start with a layer of the chickpea mixture.
10. Drizzle with green chutney and tamarind chutney.
11. Top with whisked curd.
12. Sprinkle generously with chaat masala, cumin powder, aamchur, red chilli powder, and salt.
13. Finally, garnish with chopped onions, tomatoes, sev, boondi, and fresh coriander.
14. Serve immediately and enjoy!

Expert Tips

• Make sure the oil is hot enough before frying the potato basket. If it’s not, the basket will absorb too much oil and become soggy.
• Don’t overcrowd the frying pan. Fry one basket at a time for best results.
• For extra flavour, you can add a pinch of black salt (kala namak) to the chaat mixture.

Variations

• My Family’s Secret: My aunt always adds a sprinkle of pomegranate seeds for a burst of sweetness and colour. It’s amazing!
• Spicy Kick: If you like it hot, add a pinch of cayenne pepper or some finely chopped green chillies to the chaat mixture.
• Fruit Twist: Add some chopped apples or pears to the chaat for a refreshing twist.

Vegan Adaptation

Easily made vegan! Simply substitute the curd (yogurt) with a plant-based yogurt alternative. Coconut yogurt or cashew yogurt work beautifully.

Gluten-Free Adaptation

This recipe is naturally gluten-free as long as you use gluten-free corn flour. Double-check the label to be sure!

Spice Level Adjustment

Don’t like too much heat? Reduce the amount of Kashmiri red chilli powder and skip the cayenne pepper. Love a fiery chaat? Add more chilli powder or a finely chopped green chilli.

Festival Adaptations

Potato Basket Chaat is a fantastic snack option for festivals like Navratri and Diwali. It’s festive, flavourful, and always a crowd-pleaser.

Serving Suggestions

Serve immediately for the best crispy texture. It pairs perfectly with a glass of chilled lassi or a cup of masala chai.

Storage Instructions

Honestly, this is best enjoyed fresh. The potato basket will lose its crispness if stored. However, you can store the individual components (chickpea mixture, chutneys) separately in the refrigerator for up to 2 days.

FAQs

What is the best type of potato to use for this recipe?

Starchy potatoes like Russet or Yukon Gold work best. They grate easily and create a good binding texture.

How can I make the potato basket ahead of time?

You can grate and rinse the potatoes ahead of time, but I recommend frying the baskets just before serving to maintain their crispness.

Can I air fry the potato basket instead of deep frying?

While you can try air frying, it won’t achieve the same level of crispiness as deep frying.

What is Aamchur and can I substitute it?

Aamchur is dried mango powder, adding a tangy flavour. Lemon juice is a decent substitute, but the flavour won’t be exactly the same.

How do I adjust the sweetness and tanginess of the chaat?

Adjust the amount of tamarind chutney for sweetness and aamchur or lemon juice for tanginess.

What is the origin of Potato Basket Chaat?

Potato Basket Chaat is believed to have originated in the streets of Delhi, India, and has since become a popular street food across the country.