Tokri Chaat A Favorite Indian Snack Recipe 445

Steps:

• FOR THE TOKRIS/POTATO BOWLS: Peel the potato skin off. If you have a food processor, then you are lucky! Because this step would be a breeze if you have one. Put the grater attachment on your food processor. And grate the potatoes. If you are not so lucky and are using a regular grater, try to grate the potatoes as long as possible. Once grated, wash the potatoes in cold water. You do this to remove the starch in the potatoes so that they are no longer sticky. Wash them 4-5 times. Line them on paper towels and let dry for 30-60 minutes. You want the potatoes to be absolutely dry, else when you put it in the oil, they will splutter and you might get serious burns. Heat oil on medium-high heat. Once dry, take your tea strainer and put a handful of the grated potatoes in it. Spread the grated potatoes a little to the side as well. (Make sure you have a thick layer covering the whole inside of the tea strainer- a thin layer will break the moment you try to remove the fried bowl from the strainer). Put the other tea strainer on top of it. And immerse in the hot oil. Let cook for 2-3 minutes. Once you see the potato-bowl browning remove the top strainer and leave the bottom strainer with basket in oil till the whole bowl is evenly browned. Once done, overturn the strainer and gently tap to release the bowl. Repeat this for the rest of the grated potatoes. FOR THE CHAAT: Take a potato-bowl/ tokri. I would add a bit of each ingredient and in this order- chickpeas, cubed potatoes, tomatoes, onions, green chillies, pickled ginger, yogurt, a good serving of tamarind chutney, a little of mint chutney, a sprinkle of each-red chilli powder, roasted cumin powder and chaat masala. And in the end, garnish with cilantro and sev/bhujia. You could use a spoon, but feel free to get dirty and use your hands!