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Tokri Chaat – by Namita Panjabi

11 September 2006
Tokri Chaat – by Namita Panjabi


(serves 10)

500g potatoes, julienne (for baskets)
Frying oil
150g chickpeas, boiled
50ml green mint chutney
100ml tamarind chutney
80ml yogurt
¼ pomegranate
10g ginger, julienne
¼tsp chilli powder
¼tsp garam masala powder
2 pinches black salt

For Urad dhal (black lentil) wada 150g black lentils
1tsp cumin seeds (to taste)
2tbs raisins

For the aloo tikki (potato cakes) Salt
Dried chilli, to taste
150g potatoes, boiled and mashed

For palak (spinach) pakora 150g lentil flour
Water (to form light batter)
Pinch chilli powder
Pinch ajwain
1tsp baking soda
250g spinach


To make baskets, arrange potato julienne in a basket mould or spider and deep-fry.

Wada: soak whole black lentils for five hours. Grind to a fine paste. Add salt, cumin seeds and raisins. Shape into dumplings and fry.

Aloo tikki (potato cakes): add salt and chilli powder (sautéd in oil) to mashed potato and make into a cake.

Palak pakora: make a batter with lentil flour, water, salt, a pinch of chilli powder, ajwain and baking soda. Dip spinach leaves into this, three or four at a time and deep-fry.

To assemble, arrange potato basket on a plate, tilted. Fill with boiled chick-peas, aloo tikki, spinach pokara, and wada. Arrange chutneys around plate. Cover with yogurt. Garnish with pomegranate, ginger and spice powders.

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