Chaat (Hindi: ???) is really a term explaining savoury snacks, typically offered at road-side tracks from stalls or buggies in India. Using its roots in east India, chaat is becoming hugely popular within the relaxation of India and also the relaxation of South Asia. The chaat variants are according to fried dough, with assorted other elements. The initial chaat is a combination of potato pieces, crispy fried bread Dahi vada or Dahi Bhalla (“Bhalla” in Hindi), gram or chickpeas and tangy-salty spices or herbs, with sour home-made Indian chilli and Saunth (dried ginger root and tamarind sauce), fresh eco-friendly coriander leaves and yogurt for garnish, but other popular variants incorporated Aloo tikkis (garnished with onion, coriander, hot spices or herbs along with a dash of curd), bhel puri, dahi puri, panipuri, dahi vada, papri chaat, and sev puri.
Add salt and pepper to the chickpeas along with lemon juice and set aside. Heat oil in a wok and take the square filo sheets and fry them. While frying press down with something hard or firm so that they hold their shape and become hollow from inside to form a pouch or a basket. When golden brown strain and set aside. When the baskets are fried, put some chickpeas in them. Now add boiled cubed potatoes, onions, green chilies and top with sweet yogurt. Sprinkle chaat masala and coriander leaves. Serve immediately.