• 2 Medium size potatoes
• 1 Cup Gram Flour 
• 1 Pinch of Baking Soda
• 1/4 Tsp Turmeric Powder
• 1 Tsp Red Chilli Powder
• Water as requires
• Salt as per taste
• 1/2 tsp Ajwain ( bishop's weed )
• A pinch of Asafoetida
• Oil for Deep frying

Method :

 Ingredients :

• 4 Potatoes
• 1 Tbsp Cornflour
• 1/2 Tsp Salt
• 2 Cups Fresh Sweet Corn seeds
• 1/2 Cup Pomegranate seeds
• 1/2 - 1 Tsp Lime Juice
• Red Chilli Powder as per taste
• Chat Masala as per taste
• Oil for Deep frying

Method :

Peel the potatoes and grate them thickly and keep in salt water for 5 min.Then take them out and squeeze out the water from grated potatoes. Add Corn flour and mix it well in potatoes.Take some portion of it and place in a steel / aluminum tea strainer (channi) and spread on all sides of strainer.Press on top to tie them together to form a nice Basket /Tokari shape. Then holding strainer deep fry in hot oil on medium flame till the basket / tokari is golden brown and crispy.The strainer should be dipped in oil completely and properly. Now remove stainer from the oil & tap it softly to unmould the basket or with the help of knife remove it slowly & softly.Likewise make other baskets / tokaris and keep aside.
Now for the filling,steam cook sweet corn seeds till they become little soft.In a bowl take cooked sweet corn seeds, pomegranate seeds, lime juice, chat masala, red chilli powder and Mix well. Now fill this mixture in potato baskets / tokaris and serve.

• 4 Potato
• 1 Tbsp Homemade Schezwan Sauce or 2 Tbsp Ching's Secret Schezwan Sauce
• 1/4 Tsp Turmeric Powder
• 1 Tsp Red Chilli Powder
• 1/2 Tsp Vinegar
• 2-3 Tbsp Oil
• Chopped coriander
• Salt as per Taste

Method :

Boil and peel potatoes and cut them into pieces. Heat oil in a pan, add potato pieces to it , let them become crispy and brown in color. Then add turmeric powder,red chilli powder, schezwan sauce, salt, vinegar and mix well and let it cook for 2-3 minutes.Garnish with chopped coriander ans serve.