Basket puri chaat | basket chaat recipe | how to make basket puri - Nehas Cook Book (2024)

For basket puri

• ▢ 250 grm or 2 cup all purpose flour - maida
• ▢ Salt to taste
• ▢ 2 tbsp hot oil
• ▢ ½ cup water or as required

For special masala

• ▢ 1 tbsp cumin powder
• ▢ 1 tbsp amchur powder
• ▢ 1 tbsp black salt
• ▢ 1 tsp red chilli powder

For stuffing

• ▢ 4 medium size or 2 cup boiled potatoes pieces
• ▢ ½ cup boiled chana
• ▢ 2 tbsp coriander leaves
• ▢ 1 tbsp Masala

For green chutney

• ▢ 1 cup fresh coriander leaves
• ▢ ¼ cup mint leaves
• ▢ 1 inch ginger
• ▢ 2 green chilli
• ▢ 3 garlic cloves
• ▢ 1 tsp cumin seeds
• ▢ 1 tsp chaat masala
• ▢ 2 tbsp lemon juice
• ▢ ½ tsp sugar
• ▢ 1 tbsp roasted chana dal
• ▢ Salt to taste
• ▢ ¼ cup cold water

For date-tamarind chutney

• ▢ ½ cup dates
• ▢ ½ cup tamarind
• ▢ ½ cup jaggery
• ▢ 3 cup water
• ▢ 1 tsp cumin seeds
• ▢ 1 tsp fennel seeds
• ▢ 1 tsp coriander seeds
• ▢ 1 tsp kashmiri red chilli powder
• ▢ ½ tsp dry ginger powder
• ▢ Pinch of salt

For assembling basket puri chaat

• ▢ 6-7 basket puri
• ▢ Potato-chana masala
• ▢ Hung curd
• ▢ Green chutney
• ▢ Date-tamarind chutney
• ▢ Chopped tomatoes
• ▢ Chopped onion
• ▢ Special masala
• ▢ Sev
• ▢ Pomegranate seeds

Making basket puri

• In a mixing bowl, add maida, salt, and hot oil. Mix well into flour.

• Then add water gradually and knead semi-soft dough.

• Cover and rest the dough for 15 minutes.

• Divide dough into 3 equal parts. Take one part of the dough and roll it into a log.

• Now with the help of a knife, cut a small size ball for puri.

• Take one ball and roll it into medium size and thin puri. Prick it with a fork.

• Now grease basket mould with oil and place puri on it. now take the second mould on puri and press lightly puri between two mould ( please refer to video ).

• Remove extra dough and Make all puri in the same way.

• Without mould place small size katori at the centre of the puri and wrap it with puri. Remove extra dough and make all basket puri without mould.

• deep fry basket puri on medium-low flame till it turns golden and crisp.

• Drain off fried basket puri and repeat the process to make all basket puri.

• Store basket puri into an air-tight container.

making special masala

• In a bowl, add cumin powder, amchur powder, black salt, and red chilli powder. Mix well. Special masala is ready.

making stuffing

• In a mixing bowl, add boiled and chopped potato pieces, boiled chana, coriander leaves, and special masala. mix well. Stuffing is ready, keep it aside.

Making green chutney

• In a mixing jar, add green coriander leaves, mint leaves, green chili, ginger, garlic, cumin seeds, chaat masala, lemon juice, sugar, roasted chana dal, salt, and cold water.

• grind it into a smooth paste.

• Green chutney is ready.

Making tamarind date chutney

• In a pan, add date and tamarind pulp, and jaggery. Mix well

• Cook it for10-15 minutes on medium flame.

• Then add cumin powder, dry ginger powder, red chilli powder, saunf powder, and coriander powder. Mix well.

• Switch off the gas and sieve the chutney mixture.

• Tamarind-date chutney is ready.

Making basket puri chaat.

• Take a katori on a plate.

• Then topped it with masala, hung curd, green chutney, date-tamarind chutney, chopped tomatoes, chopped onion, masala, sev, and pomegranate seed.

• Serve immediately.

• add hot oil into the dough helps to make crispy basket puri and knead the semi-soft dough for basket puri.
• roll thin and medium size puri and prick puri with a fork so the basket never puffs up while frying.
• Two basket moulds help to make the perfect shape of puri.
• grease mould with oil so it easily leaves dough while frying in hot oil.
• at the time of frying, keep the flame medium-low and do not flip mould for 2-3 minutes.
• fry basket puri on medium heat.