Basket puri recipe with tips and tricks | basket chaat recipe | market style basket puri

Basket Puri is a crispy, deep-fried bowl or basket made with all-purpose flour (maida) and spices, commonly used in various chaat recipes. In this recipe, I’ll share a new technique for making basket puri in a quick and easy way, allowing you to make them in large quantities. These puris have a long shelf life and can be stored in an airtight container for months.

The basket is filled with potato-chana masala, finely chopped vegetables, and topped with chaat chutneys and sev. It delivers a delightful combination of sweet, sour, and spicy flavors, loved by people of all age groups. I also include a kid-favorite cheese and corn basket puri recipe. Give it a try!

1. Dough Preparation: I made the basket puri dough with all-purpose flour, but you can use a 50/50 mix of wheat flour and maida. Adding slightly hot oil to the dough helps achieve a crispy, market-style texture.
2. Rolling the Puri: Roll the puris slightly thinner than a regular chapati or roti. This will help you achieve the perfect crispness. Don’t forget to poke holes in the puri with a knife before deep frying. Fry them on medium-low heat for the best results. Once fried, store them in an airtight container for a longer shelf life.
3. Stuffing: The stuffing is completely customizable based on your preference. Boiled chickpeas, sprouts, or boiled peas are great options to consider.

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Recipe video 

Basket puri recipe with tips and tricks | basket chaat recipe | market style basket puri

Author Nehas Cook Book

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course chaat, Snack

Cuisine Indian

Servings 1 box

Ingredients

 

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For basket puri

• ▢ 500 grm or 4 cup all purpose flour - maida
• ▢ Salt to taste
• ▢ ¼ cup hot oil
• ▢ 1 +1/4 cup water or as required
• ▢ Oil for frying

For basket puri chaat stuffing

• ▢ 4 medium size or 2 cup boiled potatoes pieces
• ▢ ½ cup boiled chana
• ▢ ¼ cup onion
• ▢ ½ cup tomatoes
• ▢ 2 chopped green chilli
• ▢ Pinch of salt
• ▢ 2 tsp special masala
• ▢ 1 tsp lemon juice
• ▢ 1/3 cup fried boondi
• ▢ Some coriander leaves

For special masala

• ▢ 1 tbsp cumin powder
• ▢ 1 tbsp amchur powder
• ▢ 1 tbsp black salt
• ▢ 1 tsp red chilli powder

For assembling basket puri chaat

• ▢ 6-7 basket puri
• ▢ Potato-chana masala
• ▢ Hung curd
• ▢ Green chutney
• ▢ Date-tamarind chutney
• ▢ Special masala
• ▢ Fried boondi
• ▢ Sev
• ▢ Pomegranate seeds

For cheese corn basket puri stuffing

• ▢ ½ cup boiled corn
• ▢ ¼ cup capsicum
• ▢ ¼ cup onion
• ▢ 2 chopped green chilli
• ▢ 4 tbsp mayonisse
• ▢ ½ tsp red chilli flakes
• ▢ Pinch of salt
• ▢ ¼ tsp black pepper
• ▢ Garnish with cheese

Instructions

Making Basket Puri:

• In a mixing bowl, add 4 cups (500 grams) maida, salt, and ¼ cup hot oil. Mix well into the flour.
• Gradually add water and knead into a smooth, stiff dough. Do not knead a soft dough.
• Cover the dough and let it rest for 15 minutes.
• Divide the dough into 4 equal parts. Take one part, grease the kitchen platform with oil, and roll the dough into a large, thin roti.
• Using a round bowl, cut the dough into medium-sized puris. I make about 10 puris at a time. Remove the excess dough and prick the puris with a fork. Repeat this process for all the dough.
• Place a rolled puri on a basket-shaped mould, then take a second mould and press the puri lightly between the two (refer to the video for clarity).
• Remove the excess dough. Repeat this process for all the puris.
• If you're not using a mould, place a small katori (bowl) in the center of the puri and wrap the puri around it. Remove the excess dough and continue making all the basket puris without a mould.
• Deep fry the basket puris on medium-low heat until they turn golden and crisp.
• Drain the fried puris and repeat the process until all the basket puris are done.
• Store the basket puris in an airtight container.

Making Special Masala:

• In a bowl, add cumin powder, amchur powder, black salt, and red chilli powder. Mix well. Your special masala is ready.

Making the Stuffing:

• In a mixing bowl, add 1 cup boiled, chopped potatoes, ½ cup boiled chana, ¼ cup chopped onion, ½ cup chopped tomatoes, 2 chopped green chillies, a pinch of salt, the special masala, 1 tsp lemon juice, 1/3 cup fried boondi, and coriander leaves. Mix well. Your stuffing is ready.

Making Basket Puri Chaat:

• Take a basket puri and place it on a plate.
• Top it with the stuffing, hung curd, green chutney, date-tamarind chutney, boondi, sev, and pomegranate seeds.
• Serve immediately.

Making Cheese Corn Basket Puri:

• In a mixing bowl, add ½ cup boiled corn, ¼ cup chopped capsicum, ¼ cup chopped onion, and 2 chopped green chillies.
• In a separate bowl, mix 4 tbsp mayonnaise with ½ tsp red chilli flakes, a pinch of salt, and ¼ tsp black pepper. Stir well.
• Add the mayonnaise mixture to the corn mixture and mix thoroughly. The stuffing is ready.
• Fill the basket puris with the stuffing, then garnish with tomato ketchup and grated cheese. Serve immediately.

Notes

• Adding hot oil to the dough helps make the basket puris crispy.
• Knead the dough until smooth and stiff for basket puris. Do not knead soft dough for puri.
• Roll the dough into a thin sheet for basket puris. Do not roll it too thick, or the puris won't turn out perfect.
•  Prick the puris with a fork to prevent them from puffing up while frying.
• Using two basket moulds helps achieve the perfect shape for the puris.
• While frying, keep the flame at medium-low and do not flip the mould for 2-3 minutes.
• Fry the basket puris on medium heat.

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