Basket Chaat
1115
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About Basket Chaat
Whenever we craved chaat during our outings, the thought of street food's hygiene always lingered in our minds. Determined to enjoy this beloved snack without any worries, I decided to recreate Basket Chaat at home using my own twist on the recipe.
In my very first attempt, the homemade Basket Chaat turned out to be a delightful success, earning appreciation from everyone who tasted it. Made with a crispy blend of all-purpose flour, semolina, besan, and a hint of butter, this snack brings the vibrant flavors of your favorite chaat right to your kitchen—fresh, hygienic, and utterly satisfying.
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Recipe Time & More
Ingredients
- 1 cup All Purpose Flour (Maida)
- 1/2 cup Semolina (Suji, or suji suji)
- 1/4 cup Chickpea Flour (Besan)
- 50 gm Butter (chilled)
- 1 tsp Baking Powder (backing)
- 1.5 tsp Salt (or as per taste)
- Water (or dough as required make dough)
- 1 bowl Chickpeas (Boiled, chick pea boiled)
- 1 bowl Hung Curd
- 1/2 bowl Sweet Chutney
- 1/2 bowl Green Chutney
- 1 tsp Black Salt
- 1 tsp Black Pepper (crushed)
- 1 tsp Chaat Masala
- 1 tsp Ginger (chopped)
- Coriander (Dhania, fresh chopped)
- 1/2 bowl Bowl Sewo To Garnish (sewo garnish)
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Instructions
- For making a dough as per measurement add refine flour, semolina, besan, chilled butter, backing powder, salt and chilled water. Keep aside for 15 minutes in freeze.
- Then brush muffin cup with butter spread the Dough in cup. Now cut strip and twist make a basket handle.
- Put inside preheated oven 180 degree Celsius for 15 minutes. Then remove the basket from cup.
- Add boiled chickpeas, chaat masala, black pepper powder, chopped ginger, black salt and chopped coriander. Mix and fill in the basket. Top with green chutney, sweet chutney, hung curd. Keep the handle and leaf.
- Mix the filling in the basket and top with green chutney, sweet chutney, hung curd and sewo. Put the twisted handle to beautify.
- Garnish with seasonal fruits...
Recipe Notes
I know you will enjoy the designer chaat and remember me
Additional Tips
- For extra-crispy baskets, let them cool completely on a wire rack after frying or baking—this prevents steam from softening the shells.
- Try brushing the inside of the cooled baskets with a thin layer of tamarind or green chutney before filling; this not only adds a punch of flavor but also creates a moisture barrier to keep the baskets crisp longer.
- You can experiment with fillings by adding spiced yogurt, boiled potatoes, sprouted moong beans, or even pomegranate seeds for a colorful, textural contrast.
- To make the baskets ahead of time, store them in an airtight container with a small packet of silica gel or a handful of uncooked rice to absorb moisture and retain crispness.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 632kcal | Carbohydrates: 90g | Protein: 15g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 3.3g | Monounsaturated Fat: 6.6g | Cholesterol: 2mg | Sodium: 2850mg | Fiber: 4g | Sugar: 3g
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What a delightful recipe! Thanks for sharing.
This looks incredible! I need to try it.
What a delightful recipe! Thanks for sharing.
Such a scrumptious dish! Thank you.
What a delicious recipe! Thanks for posting.