Chaat Basket Recipe

Make dough

In a bowl, combine 1 cup all-purpose flour, 1/4 cup fine semolina and 1/2 teaspoon salt. Rub in 2 tablespoons cold cubed butter until mixture resembles coarse crumbs. Sprinkle 3 tablespoons ice water, mixing gently until a soft but not sticky dough forms. Add up to 1 tablespoon more water if needed. Knead briefly, form a disk, wrap in plastic and chill 20 minutes.

Roll and shape

Divide chilled dough into 6 equal pieces. Roll each piece between two sheets of parchment to about 2.5–3 inches diameter and 1/16–1/8 inch thickness (slightly thinner than a pie crust). Lift rolled rounds carefully.

Fry into baskets

Heat 1/2 cup vegetable oil in a wide skillet over medium heat to ~350°F (hot but not smoking). To form baskets, drape each round over the back of a slotted spoon or small inverted ladle and place in the hot oil so the dough conforms into a bowl shape (use two spoons/ladles to mold if needed). Fry 1–2 minutes per side until golden and crisp. Remove and drain on paper towels. Allow to cool — they will crisp further. Alternatively you can shallow-fry flat rounds then gently press into small oven-safe cups and bake 5–7 minutes at 375°F until bowl shapes hold and are crisp.

Cook potatoes and peas

Boil or steam the 2 cups diced potatoes until fork-tender (8–10 minutes). If using frozen peas, blanch for 1–2 minutes in boiling water and drain. Drain potatoes well and pat dry to remove excess moisture.

Temper and toss

Heat 1 tablespoon oil in a skillet over medium heat. Add 1/2 teaspoon mustard seeds; once they start to pop, add 1/2 teaspoon cumin seeds. Add cooked potatoes and peas, 1/4 teaspoon turmeric, 1/4 teaspoon chili powder and 3/4 teaspoon salt. Toss gently for 2–3 minutes until spices coat the veggies and some edges get lightly golden. Turn off heat. Stir in 1 tablespoon lemon juice and 2 tablespoons chopped cilantro. Taste and adjust salt or lemon as needed. Let the filling cool slightly before assembling (so the baskets stay crisp).

Prepare yogurt

Whisk 1 cup plain yogurt with 1 teaspoon sugar, 1/2 teaspoon roasted cumin powder and 1/2 teaspoon amchur or chaat masala until smooth and slightly thickened. Adjust sweetness/tang to taste.

Prep other toppings

Have 1/2 cup tamarind chutney and 1/2 cup mint-coriander chutney ready at room temperature. Chop 1/4 cup red onion, 1/4 cup seeded tomato, and measure 1 cup sev and 1/4 cup pomegranate seeds.

Place one crisp chaat basket on a serving plate. Spoon about 2–3 tablespoons of the potato-pea filling into each basket (fill about two-thirds). Drizzle about 1 teaspoon tamarind chutney and 1 teaspoon mint chutney over the filling.

Spoon about 1–2 tablespoons of the whisked yogurt over the chutneys, letting it drizzle down the sides for visual appeal.

Scatter a small pinch (about 1–2 tablespoons) of sev on top for crunch, then add a few pomegranate seeds, some chopped onion and tomato.

Finish with 1/2 teaspoon chopped cilantro, a tiny pinch (1/8–1/4 tsp) black salt or additional chaat masala and finely chopped green chili to taste if using.

Serve immediately so baskets remain crisp. If making ahead, keep baskets in an airtight container and assemble up to 10 minutes before serving to avoid sogginess.