Tokri Chaat

Street food by mixing potatoes and lentils with tangy sauces.


  • 4 Potatoes
  • Oil for deep frying
  • 2 Potatoes, peeled, boiled
  • 1 cup Kabuli chana, soaked and boiled
  • 1/2 cup Onion (finely chopped)
  • 1/2 cup Sev
  • 2 cups Yogurt
  • Sweet Tamarind chutney
  • Green Chutney
  • 1/4 cup Pomegranate seeds
  • 1 pinch Pomegranate seed powder
  • Black salt powder
  • cumin seed powder
  • chat masala
  • Salt to taste


  1. Grate big potatoes in ice cold water. Drain and allow them to dry. Deep fry by placing them in strainer till crispy brown. Keep aside.
  2. Stuff baskets with mashed boiled potatoes, kabuli chana and chopped onion.
  3. Beat yogurt along with 1/2 tsp of cumin seed powder, red chilly powder and salt. Pour this yogurt over the stuffed tokris.
  4. Garnish along with sev, sweet tamarind chutney, green chutney, some more chopped onion, chat masala, pomegranate seeds and chopped cilantro. Tokri Chaat is ready to be served.

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