Basket Chaat
Crispy fried potato baskets filled with spiced chickpeas, yogurt, and chutneys—a street-food favorite that's surprisingly doable at home. Tangy, spicy, and completely vegetarian.
- Total time
- 35 min
- Servings
- 2
- Calories
- 420
- Protein
- 11g
Ingredients
- 2 whole potatoes, medium
- 1 can (15 oz) chickpeas, canned (drained)
- ½ cup yogurt, plain
- 1 tbsp tamarind paste (or lime juice)
- ½ tsp red chili powder
- ½ tsp cumin seeds
- 3 cups vegetable oil, for frying
Instructions
- 1
Cut potatoes in half lengthwise. Using a small knife, carefully hollow out each half, leaving a thin shell for the basket.
- 2
Pat potato baskets dry with paper towels — moisture is the enemy when frying.
- 3
Toss drained chickpeas with red chili powder, cumin seeds, tamarind paste, and salt to taste.
- 4
Heat oil in a deep pan to 350°F (a wooden spoon handle will bubble steadily when oil is ready).
- 5
Carefully slide potato baskets into hot oil. Fry 3–4 minutes until golden and crispy all over.
- 6
Remove baskets with a slotted spoon. Drain on paper towels. Season lightly with salt while still hot.
- 7
Place a crispy potato basket on a plate. Spoon spiced chickpeas into the hollow center.
- 8
Dollop yogurt over the top. Serve immediately while the basket is still warm and crispy.
Tools you’ll need
- cutting board and sharp knife
- small paring knife
- paper towels
- deep saucepan or wok (at least 4 inches deep)
- candy thermometer or instant-read thermometer
- wooden spoon
- slotted spoon
- paper towel-lined plate
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