The potato basket, or *tokri*, holds its shape because we press grated potatoes firmly into a small, round mould and deep-fry it twice—once to set the shape, then again to crisp it golden. Inside, we fill it with spicy boiled chickpeas, tangy tamarind chutney, fresh coriander, and a final sprinkle of chaat masala. But listen, the real secret is the potato itself—it must be starchy and squeezed *khub* tight, unlike what some new vendors think about just any potato working. I know this because after twenty years at my cart near Hazratganj, my fingers have the exact pressure needed so each basket stands crisp under all that *jol* of the chutneys.
#ipl#lsg
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