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Sprout Tokri

Easy to make potato basket, baked and crispy, filled with a sprouts filling that has the added flavours of cucumber, imli chutney and chaat masala. This is yummy, tangy starter that's perfect for parties and tea time too.

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Made With :
Aloo Mash
How to cook ?


  • Tokri
  • 1 cup vegit aloo mash.
  • ½ cup water.
  • 4 tbsp cornflour.
  • ½ tsp salt.
  • ¼ tsp crushed black pepper.
  • 1 tsp oil.
  • Sprout Filling
  • 4 tbsp sprout.
  • ½ tsp haldi and ½ tsp salt.
  • 3 tbsp finely chopped cucumber.
  • 2 tsp imli chutney.
  • ½ tsp chaat masala.
  • a pinch of crushed pepper.
  • a pinch of salt if needed lemon juice to taste.

Method of Preparation

  • Mix vegit aloo mash with water, cornflour, salt, pepper and oil to make a soft dough.
  • Spread a polythene bag on the kitchen platform. Place the potato dough on it
  • Roll out to a round chappati, slightly thinner then ¼".
  • Cut it with a round cookie cutter.
  • Grease a muffin tray lightly. Place the rounds of potato in the muffin cups to form tokris.
  • Bake at 180°C for 30 minutes till golden. If needed, grill for 3-4 minutes to get brown and crisp tokris. Remove from oven and let them cool. Remove from muffin tray.
  • Boil 1 cup water with haldi and salt. Add sprouts. Mix. Remove from fire and keep covered in hot water for 5-7 minutes. Strain. Leave them in the strainer for all the water to drain off.
  • Mix all ingredient of sprout filling in a bowl. Put a tbsp filling in each tokri to serve.
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