Chaat is undoubtedly Indian’s favourite go-to snack to add a little spice to our monotony. The filling leaves both your stomach and taste buds satiated. The crisper the katori, the better! Also called Basket Chaat, Lucknow offers a variety of these in the streets.
Preparation Time: 8-10 hour
Cooking time: 16-20 minutes
Potatoes 5 medium
Oil 2 tablespoons
Thick yogurt 4 tablespoons
Sweet date and tamarind chutney as required
Green chutney as required
Sev as required
Fresh coriander leaves 2-3 tablespoons
Chickpeas (kabuli chana) soaked 1 cup
Salt to taste
Tea leaves 2 teaspoons
Ghee 2 tablespoons
Onions chopped 2 medium
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Chole masala 4 tablespoons
Fresh tomato puree 3/4 cup
Fresh coriander leaves chopped 4 tablespoons
Grate the potatoes and soak them in water for five minutes. Drain thoroughly and spread on an absorbent kitchen towel to dry. Divide into four portions. Take two small strainers – one slightly bigger than the other.
Heat sufficient oil in a kadai. Layer the bigger strainer with one portion of the grated potatoes. Place the other strainer over the potato layer and press lightly. Gently lower both the strainers together into the hot oil and deep fry till golden. Drain and place on an absorbent paper and set aside. Similarly make the rest of the katoris.
Take the chickpeas with three cups of water and salt in a pressure cooker. Tie up the tea leaves in a piece of muslin cloth and lower it into the pressure cooker. Close the lid and pressure cook till five to six whistles or till the chickpeas are soft. Drain and set aside.
Reserve one fourth cup of stock for cooking. To make chole, heat two tablespoons of ghee in a kadai, add onions and saute on low heat till light golden. Add ginger paste and garlic paste and sauté for half a minute. Add three tablespoons of chole masala, continue to saute for another minute, add tomato puree and cook on low heat for two to three minutes.
Add the boiled chickpeas along with the reserved stock and simmer for five minutes or till all the water is absorbed and ghee surfaces on top. Sprinkle the remaining chole masala and coriander leaves, stir and cover immediately. Remove from heat and keep warm.