Potato Chaat Recipe- Crispy Baskets with Chickpeas & Tangy Chutneys

Last Updated on 4 months by Neha Deshmukh

Potato Chaat Recipe – Crispy Baskets with Chickpeas & Tangy Chutneys

Hey everyone! If you’re anything like me, you absolutely love a good chaat. There’s just something so satisfying about that explosion of flavors and textures – sweet, spicy, tangy, crunchy… it’s a party in your mouth! Today, I’m sharing my go-to recipe for Potato Chaat, but with a fun twist: crispy potato baskets! I first made these for a Diwali get-together, and they were a huge hit. Get ready to impress your friends and family with this delightful treat.

Why You’ll Love This Recipe

This Potato Chaat isn’t just delicious; it’s a whole experience. The crispy potato baskets are a playful take on traditional chaat, and they hold a flavorful filling of spiced chickpeas and potatoes. Then, we drizzle on the chutneys, sprinkle on the toppings… honestly, it’s chaat perfection! It’s a little bit of effort, but totally worth it for that “wow” factor.

Ingredients

Here’s what you’ll need to make this amazing Potato Chaat:

• 250 grams potatoes
• 1 tablespoon rice flour
• 1 cup boiled chickpeas
• 1 cup boiled potatoes
• 0.25 teaspoon red chili powder
• 0.5 teaspoon roasted cumin powder
• 0.5 teaspoon dry mango powder (amchur)
• 0.5 teaspoon black salt (kala namak)
• Curd (yogurt) – about ½ cup, or to taste
• Sweet tamarind chutney – about ¼ cup, or to taste
• Coriander chutney – about ¼ cup, or to taste
• Chaat masala – for garnish
• Sev – for garnish
• Pomegranate arils – for garnish
• Fresh coriander leaves – for garnish

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this chaat.

• Potatoes: I prefer using starchy potatoes like Russet or Yukon Gold. They grate easily and get super crispy. Don’t use waxy potatoes, they won’t crisp up as nicely.
• Chutneys: Honestly, the quality of your chutneys matters a lot. Homemade is always best, but if you’re short on time, good quality store-bought chutneys will work. Look for ones that are flavorful and not overly sweet.
• Chaat Masala: This spice blend varies regionally in India. Some are tangier, some are spicier. Feel free to adjust the amount to your liking! My grandmother always added a pinch of hing (asafoetida) to hers – a lovely touch if you have it.
• Black Salt: Don’t skip the black salt! It gives chaat that signature, slightly sulfurous flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grate the potatoes. Then, soak them in water for about 15-20 minutes. This helps remove excess starch, making them extra crispy.
2. Drain the potatoes really well, and squeeze out as much moisture as possible. Mix them with the rice flour. This helps bind everything together.
3. Now for the fun part! Press the grated potato mixture into a tea strainer to form little basket shapes. Don’t worry if they’re not perfect – rustic is charming!
4. Heat up some oil for deep frying. Carefully fry the potato baskets until they’re golden brown and crispy. This usually takes about 3-4 minutes. Place them on a paper towel-lined plate to drain.
5. While the baskets are cooling, let’s make the filling. In a bowl, mash together the boiled chickpeas and boiled potatoes. Add the red chili powder, cumin powder, dry mango powder, and black salt. Mix well.
6. Now, carefully fill each potato basket with the chickpea-potato mixture.
7. Drizzle generously with curd, sweet tamarind chutney, and coriander chutney. Don’t be shy!
8. Finally, garnish with sev, pomegranate arils, chaat masala, and fresh coriander leaves.

Expert Tips

• Make sure the oil is hot enough before frying the potato baskets. If it’s not, they’ll absorb too much oil and become soggy.
• Don’t overcrowd the frying pan. Fry the baskets in batches to ensure they cook evenly.
• For extra flavor, you can add a pinch of garam masala to the chickpea-potato filling.

Variations

• My friend Priya loves adding a sprinkle of finely chopped onions and tomatoes to the filling. It adds a lovely freshness.
• For a sweeter chaat, add a little more tamarind chutney. My family always prefers it a bit on the sweeter side.
• If you’re feeling adventurous, try adding a sprinkle of crushed papdi (Indian crackers) on top.

Vegan Adaptation

No problem! Simply swap the curd with a plant-based yogurt alternative. There are some fantastic coconut-based yogurts available that work beautifully.

Gluten-Free Adaptation

This recipe is naturally gluten-free, as long as your chaat masala and sev are gluten-free. Always double-check the labels!

Spice Level Adjustment

Love a fiery chaat? Add more red chili powder or a pinch of cayenne pepper to the filling. Prefer it milder? Reduce the amount of red chili powder or omit it altogether.

Festival Adaptations (Navratri, Diwali)

This chaat is perfect for festivals! It’s a crowd-pleaser and relatively easy to make in larger quantities. During Navratri, you can skip the potatoes and use only chickpeas for a vrat-friendly version.

Serving Suggestions

Serve immediately for the best crispy texture! This chaat is best enjoyed fresh. It’s a fantastic snack, appetizer, or even a light meal.

Storage Instructions

Honestly, this chaat is best eaten right away. The potato baskets will lose their crispness if stored. However, you can store the chickpea-potato filling and chutneys separately in the refrigerator for up to 2 days.

FAQs

What type of potatoes work best for making crispy potato baskets?

Starchy potatoes like Russet or Yukon Gold are your best bet! They grate easily and get wonderfully crispy when fried.

Can I make the potato baskets ahead of time?

You can grate the potatoes and soak them in water ahead of time. However, I recommend frying the baskets just before serving to ensure they stay crispy.

What is the best way to adjust the spice level of this chaat?

Adjust the amount of red chili powder in the filling. You can also add a pinch of cayenne pepper for extra heat or omit the chili powder altogether for a milder flavor.

Can I use store-bought chutneys, or is it better to make them from scratch?

Homemade chutneys are always best, but good quality store-bought chutneys will work in a pinch.

How can I prevent the potato baskets from becoming soggy?

Make sure the oil is hot enough before frying, and don’t overcrowd the pan. Also, drain the fried baskets on a paper towel-lined plate.

Enjoy making (and eating!) this delicious Potato Chaat. Let me know how it turns out in the comments below!