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