Tokri (Basket/ Katori) Chaat : Indian Street Food

 Summer vacation is finally here and I'm back, after a very long break. The last year and a half has been crazy! 

From the isolation, the crazy, desperate search  for disinfectants, the pick-up grocery, the zoom calls where we would pull on a formal shirt over PJ's and hastily brush hair or just keep the camera off, the vaccination and the side-effects of it to finally venturing out without masks.  

The hardest part was and still is the travel ban. Those of us, away from our homeland have been anxious of our family member back home. Old parents, now without the comforts of their maids / cook coming and helping or the unavailability of Doctors (who refuse to make house calls now, even for geriatric patients). 

I cannot wait for the time when it is safe to travel, oh! I know people are traveling even now, but those on a visa have to reconsider their options, or the bigger fear is, what if you take home the virus! 

Here's hoping and praying that there is a respite soon and I get to see my parents.

After a year of almost not entertaining, I finally could hold back no longer. So during Sankranti (that is when I made these and the post has been languishing in the drafts for so long) , I invited my friends over for haldi-kumkum. I was very excited and made plans, all of which included planning a menu. 

The choice was clear, chaat. My friends and I are chaat fanatics, like most of you. This seemed to be the best opportunity to make and stuff ourselves with all the yumminess (it's a word). 

Lets talk about the amazing Tokri chaat baskets I made. 

These bowl shaped edible baskets can be stuffed with boiled cubed potato, sprouted and steamed whole moong beans, boiled garbanzo beans and spiced up to make a lip smacking snack. 

These tokris (baskets) can be made in advance. They keep well in an airtight container for up to a week, not that they will last that long once you start eating! 

*This needs a little pre-planning and preparation. It cannot be done in one day. 

Here is what needs to be done :

• Make the edible bowls
• Reconstitute the beans (I use mung bean sprouts and garbanzo beans) by soaking them in water
• Sprouting the mung / moong beans 
• Cooking the beans, separately
• Make chutneys (Cilantro- mint aka the green spicy chutney and Date- tamarind chutney aka the sweet chutney)
• Buy or make plain yogurt 

I looked up several recipes and they all look the same, so I used one that I liked best. Just search on YouTube for 'katori chaat' and you will get may options.

Here is my adaptation.

To make the tokri bowl, start with  making the dough.

Mix together 1 1/2  cups of All Purpose Flour / Maida and 1/2 cup of fine Sooji / Rava.

To this add 2  hefty pinches of Ajwain/ Carom seed and 1/2 tsp Salt.

Drizzle in 4 Tbsp Oil. 

Now mix this so the oil is incorporated in the flour and it looks sandy. Grab a fistful and press it firmly in your palm, if the flour holds shape when clumped up, it's perfect. 

Now slowly add water to make a semi soft dough.

Now cover and set the dough aside for 15-30 mins. This helps the sooji absorb the water. 

In a wok, pour oil ( sufficient to cover the dough bowls) and heat it over medium heat.

Now, knead the dough a little, so it becomes smooth. Pinch off small lime sized balls. Roll it into a circular shape, taco sized. Prick the dough all over with a fork. This will prevent the 'bowl' from  ballooning up.

Pick a katori (I used a stainless steel water tumbler /cup) and lightly grease it. Next, place your rolled dough on it and press on the sides to form the bowl shape. Like in the picture below. 

The tumbler is a safe choice. It is easier to place in the hot oil and also to hold in place with tongs as you splash oil on the dough and get it to separate from the steel. 

                 

Depending on the size of your wok, gently place the cups in the hot oil. As the dough gets deep fried, it loosens and with a small nudge, comes off the steel tumbler. Splash some hot oil into the bowl so that it cooks on all sides. Do not rush this. as the dough cooks in the hot oil, it will naturally separate, but sometimes a little prying is needed. Use the back end of a spoon or spatula to do this and be very careful. 

Using tongs, lift the katori/ tumbler and pull it out and place on a tissue to cool off (I used a small salad plate lined with tissue to place my hot tumblers). 

      

 

The bowls should be a light golden brown. This will make them flaky and crisp. 

I also flipped the bowls in oil and let them fry upside down. 

Drain the oil and place on a tray lined with tissue paper. 

I used six tumblers, two at a time. This allowed the hot tumblers to cool off between rounds of frying. 

At this point, you can cool them and store them to use over the next few days.

To make Tokri Chaat, do the prep work.

You can buy a can of Garbanzo beans to skip one step.

If you plan to use dry beans, then follow the steps below. 

If you plan on using mung /moong bean sprouts and garbanzo beans, begin by soaking them overnight or at least 8 hours. 

The next day, drain the soaking water and rinse the beans.

I used my Electric Pressure Cooker (like the Instant Pot) to cook the garbanzo beans.

* Add water to the steel inner pot, place your insert on the trivet. 

Put the Garbanzo beans in a cooker insert, use anything that is like the stackable inserts, add water to the beans - the water level must be just a little above the beans-  some salt  and I simply cook them on the 'Beans' mode. Natural pressure release. Cool and store in the fridge till it's time to use them. 

The mung / moong beans need to be sprouted. This is a longer process. Drain the water that the beans were soaked in. Rinse the beans once. Now, take a clean (lint free) towel or cheesecloth and place the beans in it. Make a bundle of it by pulling up the sides and loosely tie it. Cover and place this bundle in a warm place to sprout. You can also use the Yogurt mode in your Instant Pot. This may take between 8-12 hours.

To cook the mung sprouts, rinse the sprouts. Place them in a steel insert. Sprinkle some salt.

I used my regular pressure cooker for this, pour water in the base of the cooker. Place a trivet. Place the insert with the sprouts in it. Close the cooker and on high heat (on a scale of 1-10, turn the knob at 8) cook for one whistle. Switch off the heat and let the pressure subside naturally. 

 

 To cook in the IP, use PIP method and cook on Manual / pressure cook mode for 1 minute. NPR.

To cook on the stove top, place the bean sprouts in a deep saucepan. Add sufficient water so that all the beans are submerged and sprinkle in some salt. On high heat, let the water come to a boil.  Cook until the beans are tender but not mushy. I rarely cook them on stove top, so I cannot give you an exact time, but these cook relatively faster than any other beans. Just ensure that they are cooked and retain their shape. They should not be mushy. 

Boil potatoes. I boiled 2 large russet potatoes for 6 people. 

Boil, peel and cube the potatoes and set aside. Just before serving, you can spice up these potatoes by adding a dash of chaat masala, a couple of pinches of white and black salt each and mixing well to coat the cubed potato.

To serve: 

I set up an assembly line. Just start at the edible bowls and follow the steps given below.

1. Katori / edible bowls
2. Boiled and cubed potatoes 
3. Steamed moong / mung sprouts
4. Garbanzo beans
5. Finely chopped onion
6. Green chutney (recipe below)
7. Sweet date and tamarind chutney (recipe below)
8. Yogurt ( beat yogurt until smooth and add salt and a hefty pinch of sugar and mix well)
9. Thin Sev noodles
10. Finley chopped cilantro to garnish
11. Chaat masala , Salt and paprika in small bowls for anyone who needs an extra dash of spice

You (and your guests) can simply go down the assembly line and and make their own Katori chaat or arrange it on your table and make these for them. 

The chaat party had Tokri chaat, Pani-Puri, Mini Mutter Kachori and Chai

Either way, you and your guests are sure to love them! 

Green Cilantro and Mint chutney

1 bunch Fresh Cilantro ( I use tender stems as well)

1 bunch Mint ( use only leaves)

2-3  Green Chilies (adjust the number to as mild or hot as you want)

1 inch piece of Ginger

2 Pinches Cumin seeds

1 pinch Asafetida / Hing

Salt to taste

1 Lime

Wash the cilantro and mint. My preference is 1 bunch of cilantro and half bunch mint. I am not too fond of a strong minty flavor. 

Wash and peel the ginger and slice or just roughly chop it. Wash the green chilies and chop into 2-3 pieces each.

Place all the ingredients (except the lime)  in the blender jar add 2-3tbsp water initially and blend to a smooth paste. Use extra water, one table spoon at a time as needed to make the chutney. You do not want a runny chutney. 

Transfer to a lidded container, squeeze lime juice and mix it in the chutney. Store in the fridge. 

*You can also use an ice-cube to grind the chutney instead of adding water.

Date-Tamarind Chutney

I usually eyeball the ingredients and make this. 

In a saucepan, add 2 Tsp Tamarind concentrate, 6-7 pitted Dates and a cup of water.

Bring this to a boil and add jaggery, I estimate and add about 3-4 times the quantity of the tamarind. 

Add 1/2 scant tsp of Kashmiri Red chilies powder or crushed red pepper flakes, 1/4 tsp of Ginger powder and Jeera powder EACH. 

Add Salt to taste and 1/2 tsp of Black Salt. 

Turn off the heat as soon as the jaggery melts. taste and adjust flavors. the chutney should be sweet and sour. The sour must not be pronounced. It leans more towards the sweet side. 

Use an immersion blender to make a smooth chutney or let it cool and then blend to a smooth consistency. 

*You can also use tamarind and soak it in warm water for about 15 mins and then extract the pulp (discard the solids) and use it in place of the concentrate. Use a lime sized ball. 

It never fails, but if you are a newbie, here is a link that has a detailed recipe.

Imli Khajur chutney

NOTES: 

• Make the edible bowls in advance.
• Do not use large tumblers/ katori. A big edible bowl makes it difficult to eat and is very filling too. 
• You can use a katori, but be careful when frying. The separating the dough and the steel bowl part can be tricky.
• You can make this with just one filling or all. If sprouting moong beans is not possible or you do not  have time or beans, just use garbanzo beans.
• Use canned garbanzo beans to cut one step out of the process.
• The date and tamarind chutney can be stored in the fridge for a long time, a month at least. You can also buy this chutney in any Indian store.
• Thin Sev, the crispy noodle topping is easily available in any Indian store.

Here's hoping everyone has a safe and wonderful summer! 

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Aloo Tikki Chaat (Stuffed Potato Shells)

Lunch time in school was special. Small recess and long recess. 2 lunch boxes/ dabbas to carry. One with a small snack and the other with lunch. These definitely added to the weight of the already heavy school bag, but was there any other option? I, for one, couldn't do without  the lunch box ( the big one) ! Besides, lunch time was the ideal time to gather round and share my lunch box with everyone and laugh over silly jokes or gasp at some bit of gossip or an 'inhuman punishment' by a teacher. 

 Those days were fun! I'd demand 'interesting' lunchbox options from my Mom. No 'poli-bhaji' (roti/ flat bread & vegetables) everyday for me please! and I always wanted extra so there'd be enough to share and for me as well. Did you all also have fun times like that? Did you share lunch boxes and have a really good time?

These days I hear of children complaining about what their Mom packs in lunch boxes and say things like, "don't give me any of that yucky green spinach thing" or " I don't want anything that looks different" and also that there is no sharing. 

So what is a 'good' lunch box ? Peanut butter and jelly sandwich? Not that I have anything against that, of course, I like PBJ just as much as anyone else, but I like variation and yes, I like to share.

I still remember the fun we used to have in school, small recess, we'd just share a few biscuits , wafers (cookies and chips) or some nuts and swap books or stamps, coins whatever one was interested in. Hastily check if we had done our homework or quickly scribble it with a bit of help from a friend's notebook. During the long recess we would all gather in a large group, a dozen or so girls, smiling , giggling and all with their dabba. Ready to share! There was a variety to share, someone had idlis or dosas, and then someone had theplas or rice or poli-bhaji. everything was yummy and everything was to be shared. We would eat with our hand. No one said,"eeww" to that, no one scorned the contents of a lunch box.Sometimes a girl did not bring lunch, maybe her Mom was unwell or maybe our friend forgot to pack it in her school bag, it did not matter, there was enough for her to eat with us. It was all so much fun. Back then, lunchtime was a time to bond over food. A thing that continued even when I went to college and then work.

I have for you today, cutlets, which make a good lunch box option for the fussy ones as well as the not so fussy ones and something that has a healthy filling too, moong/ mung bean sprouts.  It's been a while since I blogged from one of my favorite cookbooks, 660 Curries.  This particular recipe was bookmarked, dog eared, actually... and then I guess, in the routine, I quite forgot about it. I spied a small unopened packet of moong beans that needed to be used up. What better way to start the year!

Cutlets , specially stuffed ones are my favorite. I like to have them for lunch or dinner, preferably both!

M and I enjoyed these and little S also (to my satisfaction, after the surprise) ate half a cutlet, considering that it was after his dinner, he did it justice and warmed my heart! Squeeze my baby bunny!
I shared some with my friend in the apartment community I live in and she gave it her stamp of approval too!

These make good lunch box options if you have a microwave in the office to warm food and your colleagues will surely want some! So share the goodies aound, your friends will love you for these tasty treats!

You can make these on one day (if you have sprouts oh hand) or like me in stages, boil potatoes  and make the stuffing a day earlier, the chutneys/ sauces in the morning and then final assembly at tea or dinner time.



To begin with, do the prep. Sprout the moong beans.


For the Potato Shells:
1 pound Russet or Yukon Gold potatoes, boiled, peeled and mashed
1 tsp. Salt
1 tbsp Oil
4-6 slices firm white bread


For the filling:
2 Tbsp Canola oil
1/2 cup Red onion , finely chopped
1 cup sprouted moong (or red cowpeas)
2 tbsp Finely chopped Cilantro
1/2 tsp Toasted Cumin-Coriander Blend
1/2 tsp Cayenne (  ground red pepper)
1/2 tsp salt


About 6 tbsp Oil for shallow frying 
Chaat masala for dusting

To make the shell, place the mashed potatoes in a bowl and add the salt.

Hold the bread slices under running water  to drench them and then squeeze out as much water as possible. You should end up with a rolled up wad of moist but firm bread.

Work the bread into the potatoes and knead to form a slightly sticky dough. Rub oil over the dough and allow it to rest for 15-20 mins

Make the filling. Heat oil in a medium  size pan, add onion and stir fry till light brown. add the sprouts, cilantro, spice blend, cayenne and salt. cook stirring  frequently to warm the sprouts and cook the spices. Set aside to cool.

To assemble: (the author has a different and systematic way of assembling the shells, I did mine the unsystematic way, but with the same results, here is my way)

Pinch off a bit of the potato dough (should make about 12 patties) and using your palms, flatten the dough into a dumpling like wrapper. Spoon about 2 tsps of the moong filling in the center. Gather the edges and bring them together to the center pinching the seam to seal tightly. Gently flatten the top making sure the filling stays completely covered. Shape into a patty, roughly 3 inches in diameter and 1/2 inch thick.

Repeat the process for the remaining dough.

Line a plate/ cookie sheet with paper towels.

Heat oil in a non-stick skillet or a well seasoned cast iron skillet over medium heat. Arrange the patties in a single layer without crowding the pan and cook them till they are golden brown and crisp on the underside.

Flip over and cook on the other side till golden brown and crisp. Transfer the patties to the paper towel lined cookie sheet/ plate. Repeat for all the remaining patties .


To serve: Place 2 patties on individual serving plate. atop each patty, soon 1 tsp each of the chutneys (recipe follows), dust with chaat masala and garnish with cilantro ( optional) and serve.



For the chutneys ( I made 2, Mint-yogurt chutney with chilies and Tamarind - Date chutney)

Mint-yogurt chutney
1 cup firmly packed Cilantro (leaves and tender stems)
1 cup firmly packed fresh Mint leaves
1 tbsp thick Yogurt 
1 lengthwise  slices of ginger (21/2inches l x 1 inch w x 1/8 inch t)
1/2 tsp Salt
6 Green chilies
Pour 1/4 cup water in the blender and then pile in all the ingredients. Puree  until it forms a smooth green sauce. Store in an airtight container or freeze. Use as required.

Tamarind - Date chutney
1 tsp Tamarind paste / concentrate
1/4 cup crumbled Jaggery / firmly packed dark brown sugar
10 pitted Dated, coarsely chopped


Pour 11/2 cup water  into a small saucepan add tamarind and whisk  to mix well.
Add jaggery and dates and bring to a boilover medium heat.

Boil uncovered, stirring occasionally until the liquid had evaporated to half
Remove from heat and cool. Transfer the contents from the saucepan to a blender jar and blend till smooth.
Transfer to a jar ( glass or plastic) and store in the fridge. Use as needed. 

I am linking this post to the Sweet Heat challenge#4 - Let's Rock Indian hosted by Michelle and originally started by Lyndsey.



A while ago, my dear friend Ash shared this wonderful award and MeMe with me. Thank you so much dear Ash!

1. What makes you laugh, smile or giggle?
My baby and his antics. Reading P.G.Wodehouse books. When my Dad relates an incident- he is a raconteur, not unlike PGW !


2. What are your dreams for your future?
The least is to live a happy and healthy life. And oh! I wouldn't really object to wealth......

3. If you are going to a cruise, where would it be and why?
Round the world!  I want to see everything that there is to see! ( now you see why I will not object to question 2 stated above)

4. How would you spend your vacation and with whom?
Vacay with my family... how? hahahahahah! anybody can guess, having fun mixed with the usual vexations only a wife and mother of a 31/2 year old can know!
 
5. If given a life, what life would you choose ? Your life now or your past?
I'm happy with what is... but childhood definitely has a strong attraction... carefree days ( of course there was the dread of homework and exams, but what of it? easier than problems of adulthood, don't you think?)

6. Is there something that you wished before when you were young but you didn't get it?
Of course! Like most kids my list of wants (which I mostly confused for needs) was long enough to add grey hair to my parents head!

7. Have you been in a situation where you might have given up but you still choose to move on?
Yes, I always tell myself, into each life, some rain must fall.... it is my choice, to sit and grumble or dance in that rain. And though  a pathetic dancer, I am a rain lover and cannot resist it ;)

8. Is there someone in your life who has been your source of strength and inspiration? 
Sure! But it would be unfair to name one person, in different circumstances, different people/ personalities have inspired me and I am thankful to each one of them.

I invite all my blogger friends who would like to participate to do this MeMe. Play along ! 

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