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Experience the explosion of flavors in Tokri Chaat, a beloved Indian street chaat with layers of crunch and tang. This vegetarian snack is perfect for family gatherings, parties, and festive occasions.
Peel and grate the russet potatoes, then rinse thoroughly to remove excess starch. Squeeze out water completely to ensure crisp baskets.
Divide grated potatoes into four piles. Using small mesh strainers, shape each pile into a nest (tokri) and deep-fry in 350°F oil until golden and crispy, about 7–8 minutes per basket. Drain on paper towels.
In a bowl, mix chickpeas with half the chaat masala, half the cumin powder, and half the salt for even flavor distribution.
Arrange each potato basket on a plate. Layer with chickpeas, chopped onions, tomatoes, and a generous dollop of yogurt.
Top with tamarind chutney, green chutney, pomegranate seeds, and sev. Sprinkle remaining chaat masala, cumin, and salt. Garnish with fresh cilantro and serve immediately for maximum crunch.
