I have now realised that there is no time better than now. I say so because I have been wanting to revive this space for long but I kept postponing it for next day but then today I thought, enough is enough lets do it now!
So let's begin with Katori Chaat! Last week I jad made Chaat at home and wrote about it here, Foodie Weekend. There few of my readers had requested for some recipes from the spread so here is how I made Aloo Katori/ tokri/ basket chaat
When I usually make chaat Aloo Tikki is constant i.e. besides golgappe. But this time I decided to make something new and googled about making this basket. The search was encouraging and thus this was made.
Ingredients (For the Basket)
Potatoes Grated - 4 Medium Sized
Cornflour - 2 Tbsp
Oil to Fry
Cold Water
Peel and grate the potatoes and put them in Cold water for 5 minutes. Drain the water out and pat it dry after 5 minutes. Add cornflour in it and a pinch of salt.
Side by side heat the oil in a deep kadhai ensuring that there is enough oil for dipping this chalni in it. Take a chalni like the above photo, take a portion of the grated potato and spread it in the chalni. Spread it in a way that it takes the form of the chalni. Just ensure that there the spread is neither too thin nor too thick. Ensure the oil is hot and put the chalni in it, be careful and put it in very slowly.
Turn the flame to medium and let the tokri get cooked. It takes anywhere between 8-10 minutes for the basket to get cooked. Keep twirling the chalni so that the potatoes get cooked evenly. Once it turns light golden in color it is ready to be taken out. Drain the oil out as in the photo below
Let the chalni rest for some time, over turn it and slowly tap it from below and extract the basket out. It requires a little gentle handling, patience & manoeuvring. I broke two tokri's and got two out intact, we live & we learn :-)
You can see the whole bunch in the right corner of the photo.
Once these baskets are ready & cool enough you can put a filling of curd, green chutney, imli chutney, anaar, boiled potato, sev, chana daal, bhujiya sev, onion and even sprouted daal. Serve it immediately before it turns soggy.
Peel and grate the potatoes and put them in Cold water for 5 minutes. Drain the water out and pat it dry after 5 minutes. Add cornflour in it and a pinch of salt.
Side by side heat the oil in a deep kadhai ensuring that there is enough oil for dipping this chalni in it. Take a chalni like the above photo, take a portion of the grated potato and spread it in the chalni. Spread it in a way that it takes the form of the chalni. Just ensure that there the spread is neither too thin nor too thick. Ensure the oil is hot and put the chalni in it, be careful and put it in very slowly.
Turn the flame to medium and let the tokri get cooked. It takes anywhere between 8-10 minutes for the basket to get cooked. Keep twirling the chalni so that the potatoes get cooked evenly. Once it turns light golden in color it is ready to be taken out. Drain the oil out as in the photo below
Let the chalni rest for some time, over turn it and slowly tap it from below and extract the basket out. It requires a little gentle handling, patience & manoeuvring. I broke two tokri's and got two out intact, we live & we learn :-)
You can see the whole bunch in the right corner of the photo.
Once these baskets are ready & cool enough you can put a filling of curd, green chutney, imli chutney, anaar, boiled potato, sev, chana daal, bhujiya sev, onion and even sprouted daal. Serve it immediately before it turns soggy.
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