First of all peel off the skin of potato and grate it like straw, soak the grated potato in water for 4-5 minutes.
Now drain and wash in running water for 2-3 minutes, drain and wipe dry using a cotton cloth.
Now place the grated potato on a 45 mm 2” diameter metal vegetable or tea strainer and top with a second strainer so potato straws won’t spread in oil.
Hold tightly and deep fry the basket on a medium flame till basket is light golden in colour, now switch off the flame and remove the strainer from the oil and invert it and tap tightly to un mould the basket perfectly.
Now combine boiled potato and chickpeas in a medium bowl, soak boondi in hot water for 5 minutes and drain the excess water.
Now add soaked boondi and boiled matar or white peas in a bowl, add chopped tomato, coriander leaves, green chillies, red chilli powder, black salt, salt, 1 tsp tamarind chutney and 2 tsp yogurt.
Mix well, now the filling is ready, put 1 cup of filling in the basket, top with honey, lime juice, yogurt and green chutney, garnish with coriander leaves and sev and enjoy.