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basket chaat recipe

Name: basket chaat recipe
Prep time: 2100 s
Total time: 3600 s
Yield: 10
Cuisine: Pakistani,Local
Ingredients: 500 grams Wheat flour white all-purpose unenriched; 1/2 teaspoon Salt table; 1/4 cup Oil industrial soy refined for woks and light frying; 125 grams Beverages water tap well; 250 grams Oil canola; 2 cups Potatoes boiled cooked in skin flesh with salt; 1/2 cup Chickpeas (garbanzo beans bengal gram) mature seeds cooked boiled with salt; 1/4 cup Onions raw; 1/2 cup Tomatoes red ripe raw year round average; 2 Units Peppers hot chili green raw; 1/2 teaspoon Salt table; 1 teaspoon Lemon juice from concentrate canned or bottled; 15 grams Coriander (cilantro) leaves raw; 1 tablespoon Spices cumin seed; 1 teaspoon Spices chili powder; 1/2 cup Corn sweet yellow cooked boiled drained with salt; 1/4 cup Peppers sweet red raw; 1/4 cup Onions raw; 2 Units Peppers hot chili green raw; 4 tablespoons Mayonnaise made with tofu; 1/2 teaspoon Spices pepper red or cayenne; 1/4 teaspoon Salt table; 1/4 teaspoon Spices pepper black; 125 grams Cheese cheddar

60'

Let's cook

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Not included in this recipe

Treenut

Peanuts

Fish

Egg

Crustaceans

Pakistani

Local

Treenut-Free

Ingredients

Servings

- 10 Portions +

Wheat flour, white, all-purpose, unenriched

500 grams Wheat flour, white, all-purpose, unenriched

Salt, table

1/2 teaspoon Salt, table

Oil, industrial, soy, refined, for woks and light frying

1/4 cup Oil, industrial, soy, refined, for woks and light frying

Beverages, water, tap, well

125 grams Beverages, water, tap, well

Oil, canola

250 grams Oil, canola

Potatoes, boiled, cooked in skin, flesh, with salt

2 cups Potatoes, boiled, cooked in skin, flesh, with salt

Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, with salt

1/2 cup Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, with salt

Onions, raw

1/4 cup Onions, raw

Tomatoes, red, ripe, raw, year round average

1/2 cup Tomatoes, red, ripe, raw, year round average

Peppers, hot chili, green, raw

2 Units Peppers, hot chili, green, raw

Salt, table

1/2 teaspoon Salt, table

Lemon juice from concentrate, canned or bottled

1 teaspoon Lemon juice from concentrate, canned or bottled

Coriander (cilantro) leaves, raw

15 grams Coriander (cilantro) leaves, raw

Spices, cumin seed

1 tablespoon Spices, cumin seed

Spices, chili powder

1 teaspoon Spices, chili powder

Corn, sweet, yellow, cooked, boiled, drained, with salt

1/2 cup Corn, sweet, yellow, cooked, boiled, drained, with salt

Peppers, sweet, red, raw

1/4 cup Peppers, sweet, red, raw

Onions, raw

1/4 cup Onions, raw

Peppers, hot chili, green, raw

2 Units Peppers, hot chili, green, raw

Mayonnaise, made with tofu

4 tablespoons Mayonnaise, made with tofu

Spices, pepper, red or cayenne

1/2 teaspoon Spices, pepper, red or cayenne

Salt, table

1/4 teaspoon Salt, table

Spices, pepper, black

1/4 teaspoon Spices, pepper, black

Cheese, cheddar

125 grams Cheese, cheddar

basket chaat recipe

Nutri value

Go to instructions

Instructions

4 Steps

60'

Total

35'

Preparation

Cooking

Waiting

Step by step

1 of 4

30'

Making Basket Puri:

 In a mixing bowl, add 4 cups (500 grams) maida, salt, and ¼ cup hot oil. Mix well into the flour.
 Gradually add water and knead into a smooth, stiff dough. Do not knead a soft dough.
 Cover the dough and let it rest for 15 minutes.
 Divide the dough into 4 equal parts. Take one part, grease the kitchen platform with oil, and roll the dough into a large, thin roti.
 Using a round bowl, cut the dough into medium-sized puris. I make about 10 puris at a time. Remove the excess dough and prick the puris with a fork. Repeat this process for all the dough.
 Place a rolled puri on a basket-shaped mould, then take a second mould and press the puri lightly between the two (refer to the video for clarity).
 Remove the excess dough. Repeat this process for all the puris.
 If you're not using a mould, place a small katori (bowl) in the center of the puri and wrap the puri around it. Remove the excess dough and continue making all the basket puris without a mould.
 Deep fry the basket puris on medium-low heat until they turn golden and crisp.
 Drain the fried puris and repeat the process until all the basket puris are done.
 Store the basket puris in an airtight container.

Check

2 of 4

Making Special Masala:

 In a bowl, add cumin powder, amchur powder, black salt, and red chilli powder. Mix well. Your special masala is ready.

Check

3 of 4

15'

Step 3

For assembling basket puri chaat
▢6-7 basket puri
▢Potato-chana masala
▢Hung curd
▢Green chutney
▢Date-tamarind chutney
▢Special masala
▢Fried boondi
▢Sev
▢Pomegranate seeds

Making the Stuffing:
 In a mixing bowl, add 1 cup boiled, chopped potatoes, ½ cup boiled chana, ¼ cup chopped onion, ½ cup chopped tomatoes, 2 chopped green chillies, a pinch of salt, the special masala, 1 tsp lemon juice, 1/3 cup fried boondi, and coriander leaves. Mix well. Your stuffing is ready.
Making Basket Puri Chaat:
 Take a basket puri and place it on a plate.
 Top it with the stuffing, hung curd, green chutney, date-tamarind chutney, boondi, sev, and pomegranate seeds.
 Serve immediately.

Check

4 of 4

10'

Step 4

Making Cheese Corn Basket Puri:
 In a mixing bowl, add ½ cup boiled corn, ¼ cup chopped capsicum, ¼ cup chopped onion, and 2 chopped green chillies.
 In a separate bowl, mix 4 tbsp mayonnaise with ½ tsp red chilli flakes, a pinch of salt, and ¼ tsp black pepper. Stir well.
 Add the mayonnaise mixture to the corn mixture and mix thoroughly. The stuffing is ready.
 Fill the basket puris with the stuffing, then garnish with tomato ketchup and grated cheese. Serve immediately.

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