Aloo Tokri Recipe

• 2 medium sized potatoes
• 2 metal tea strainers (small steel channi), oil for frying
FILLING
• 1 cup sprouts - boiled
• 1/4 tsp black Salt (kala namak) or to taste
• 1 green chilli - finely chopped
MIX TOGETHER
• 1/2 cup fresh curd, 1 tsp Sugar
• A pinch of Salt
• 2-3 tbsp water
GARNISH
• Some saunth or quick meethi chutney
• Some hari chutney
• 1 tbsp fresh coriander - chopped

• Peel the potatoes and grate thickly. Put the grated potatoes in cold water and keep aside it for 5 minutes
• Drain the potatoes and spread over a dry cloth for 5 minutes. Wipe dry with a cloth
• Now divide grated potatoes into 5 equal portions. Place one portion on a tea strainer (channi) and spread on all the sides of the strainer.
• Press on top with another strainer (channi)
• Holding the strainers and pressing firmly deep-fry in hot oil, over a medium heat till the basket is golden brown. The channis should be dipped completely and properly in oil
• Remove the strainers from the oil & tap the strainer with the basket softly to unmould the baskets. Repeat the same for other baskets. Keep aside
• Mix all ingredients of the filling
• Mix all the ingredients written under mix together in a bowl. Beat well
• Arrange each potato baskets in individual bowls (glass katoris)
• Put 1 tsp of dahi, 1/4 tsp hari chutney and 1/2 tsp of meethi chutney in each basket. Now fill 3 tbsp of filling in each basket. Pour a few spoonfuls of dahi mixture on the top. Top with hari chutney and meethi chutney
• Garnish with chopped coriander leaves. Serve immediately