These crunchy baskets are a showstopping appetizer! You will surprise the crowd when you tell them they are baked. You can make the tokris the day before and assemble right before serving.
For years I have made these tokris. They are always a hit at any gathering. What I love about them is that the tokris can be made the day before. I keep all the items prepped the night before and just assemble when ready. The best part is that they are made in a muffin tin, so you can make up to twelve in one go.
Aaloo Tokri (Potato Baskets) Chaat
Ingredients
To Make the Tokris:
(Yields 20-24 Baskets)
2 Large Russet Potatoes
4 Tbsp. Cornstarch
1 Tsp. Salt
Oil to grease muffin tins
To Make the Chaat:
16 oz. Chickpeas
1 Cup Sprouted Moong
1/2 Bell Pepper, finely diced
1/2 Red Onion, finely diced
1/2 Tomato, finely diced
1 Cup Green Chutney
1 Cup Tamarind Chutney
Nylon Sev for garnish
Pomegranate Seeds for garnish
Directions
To make the Tokris:
Preheat oven to 350 degrees Fahrenheit.
Wash and peel potatoes. Grate potatoes on a box grater.
Squeeze water out of the shredded potatoes and place in a bowl.
Add salt and cornstarch to the dried potato shreds. Mix well.
Oil the wells of a muffin tin. Make sure you get all the nooks and crannies.
Gently spread potatoes with fingers or back or spoon around the tin. Make sure the potatoes are not too thick around each well. They should look like bird's nests.
Bake for 25-30 minutes.
Remove promptly and let cool for 5 mins. Remove while still warm.
To Assemble the Chaat:
Assemble your empty tokris on a plate or platter.
Fill each with chickpeas. Then add sprouted moong.
Next, add chopped veggies.
Top with both chutneys and sev. Garnish with pomegranate seeds. Serve immediately and Enjoy!
I hope you enjoy this favorite! Please like and share your experience in the comments section below. Follow me on Instagram & Facebook for more recipes!
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