Aloo Tokri Chaat video recipe - Stuffed Potato Baskets recipe - Indian Recipes by Bhavna

By Bhavna's Kitchen · 60 min

Ingredients

Instructions

1. Preheat the oven to 350°F.
2. Shred 3 of the peeled potatoes with a small-holed shredder, then shred the last potato with a large-holed shredder into the same bowl.
3. Squeeze the excess water out of the shredded potato and move it to another bowl.
4. Add the black pepper, salt and cornstarch to the potato and mix until well combined.
5. Grease the cups of a 12-cup cupcake tray with cooking oil. Spoon the potato mixture into the cups.
6. Using two fingers, press a well into the centre of each and spread the potato up the sides to form a cup shape.
7. Bake at 350°F for 30 minutes, until golden brown and crisp.
8. Leave the baskets to cool slightly, then gently lift them out with a fork and set them on a plate.
9. Stuff each basket with 1/2 teaspoon each of chickpeas, sprouted green gram, onion, red bell pepper, green bell pepper, date tamarind chutney and coriander mint chutney.
10. Garnish with sev and serve.

Summarized from Bhavna's Kitchen's video. Watch it for the details.

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