A delightful fusion of textures and flavors, Basket Chaat is a showstopper! Crispy potato baskets are filled with a medley of ingredients like fluffy udad dal wadas, tangy-spicy ragda (white peas curry), sweet date chutney, refreshing beaten curd, and crunchy toppings like sev, masala boondi, and pomegranate seeds. This delectable street food combines sweet, tangy, spicy, and crunchy elements in one impressive presentation. Perfect as a snack or light meal, Basket Chaat tantalizingly showcases the vibrant flavors of Indian chaat in a unique, shareable format.
Basket Chat Ingredients:
- 1 large potato
- 100g udad dal (black gram), soaked overnight
- 100g white peas, soaked overnight
- 50g sprouted moong
- 100ml beaten curd (yogurt)
- 100g date chutney
- 50g onion (optional), finely chopped
- 20g tomato, finely chopped
- 50g thin sev (crispy noodles)
- Oil for frying
- 1/2 tsp chat masala
- 10g masala boondi
- 10g pomegranate seeds for garnish
- 5-10 fried maida papdis
Making the Potato Basket:
- Peel the potato and grate it using a grater. Wash the grated potato thoroughly under running water.
- Heat oil in a kadhai or deep frying pan over medium-high heat.
- Take a U-shaped strainer and place some of the grated potato in the center. Using a ladle, press down firmly in the middle to compact the grated potato into a basket shape.
- Carefully lower the strainer into the hot oil, allowing the potato basket to slide out and fry until golden brown and crispy, about 2-3 minutes per side.
- Remove with a slotted spoon and drain on paper towels. Repeat to make 4-5 potato baskets.
Udad Dal Wadas:
- Blend the soaked udad dal into a smooth paste in a mixer grinder, adding a little water if needed.
- Beat the dal paste vigorously with a whisk or hand blender until light and fluffy.
- Heat oil for frying in a kadhai over medium heat.
- Using your hands, make small balls from the udad dal batter and gently slide them into the hot oil. Fry until golden brown.
- Remove with a slotted spoon and immediately immerse in a bowl of water to soak up any excess oil.
- Once soaked, gently squeeze out the water from the wadas.
Ragda (White Peas Curry):
- In a pressure cooker, combine the soaked white peas, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp red chili powder, and salt to taste. Add enough water to cover.
- Pressure cook for 3-4 whistles until the peas are soft and mushy. Allow pressure to release naturally.
Assembling Basket Chaat:
- Place a potato basket on a plate.
- Add some sprouted moong, udad dal wadas, sprinkle chat masala, and drizzle with date chutney and beaten curd.
- Add a spoonful of the cooked ragda (white peas curry) over the wadas.
- Sprinkle more chat masala, date chutney, and beaten curd.
- Top with chopped onions, tomatoes, papdis, masala boondi, and thin sev.
- Garnish with pomegranate seeds.
The crispy potato basket filled with a variety of textures and flavors from the wadas, ragda, chutneys and crunchy toppings makes this basket chat an absolute delight! Serve immediately for the ultimate sweet, tangy, crunchy and spicy chaat experience. This delicious street food can be enjoyed as a snack or a light meal. Adjust the spice levels and ingredients to suit your taste preferences. Basket chaat is a fun and impressive way to present this classic Indian chaat dish. Enjoy this recipe and share it with your friends and family!
Here are some potential FAQs regarding the Basket Chaat recipe:
Q1. Can I prepare the components ahead of time?
Yes, the potato baskets, udad dal wadas, ragda (white peas curry), and date chutney can be prepared a few hours in advance and assembled just before serving.
Q2. How do I prevent the potato baskets from getting soggy?
Fry the potato baskets at the right temperature (around 325°F/165°C) until crispy and golden brown. Allow them to cool completely before assembling and avoid adding wet ingredients until just before serving.
Q3. Can I use store-bought chutneys instead of making my own?
Absolutely! Using store-bought chutneys is a convenient time-saving option. Look for good quality tamarind, mint, or date chutneys.
Q4. How can I make this recipe vegan?
Simply omit the beaten curd (yogurt) and use a vegan chutney or sauce instead. You can also use plant-based yogurt as a substitute.
Q5. What can I substitute for udad dal wadas?
If you can’t find udad dal, you can use soaked and ground moong dal (split green gram) or chana dal (split chickpeas) to make the wadas.
Q6. How do I prevent the ragda (white peas curry) from getting too dry?
If the ragda seems dry, add a few tablespoons of water or the cooking liquid from boiling the peas to achieve a curry-like consistency.
Q7. Can I add other toppings or ingredients?
Absolutely! Feel free to get creative and add your favorite chaat toppings like sev, chaat masala, chili powder, chutney, or diced vegetables like cucumber or radish.
