Recipe

Potato-chutney Crisps (sev-puri) Recipe

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Ingredients

1/3 c minced red onion
3/4 c sliced cooked potato
3 dozen round or triangular tortilla chips (flat ones are best) or thin sesame crackers (1 1/2 to 2 in. wide)
6 tbsps spicy yogurt (recipe follows)
3/4 c sev (optional; see notes)
3 tbsps green chutney (recipe follows)
3 tbsps sliced fresh cilantro
6 tbsps tamarind-date chutney (or 1/4 c spiced apple butter mixed with 2 tbsps lime juice & 1/8 tsp each cayenne & salt)

Directions

Step #1 Arrange chips in a single layer on platters.
Step #2 Mound potato, then onion, equally on chips.
Step #3 Top each chip with about 1/2 tsp each spicy yogurt & tamarind-date chutney, 1 tsp sev, 1/4 tsp green chutney, & 1/4 tsp cilantro.
Step #4 Spicy yogurt: In a bowl, sugar, mix 6 tbsps plain nonfat yogurt, & 1/4 tsp each ground cumin, & salt.
Step #5 Makes about 6 tbsps.
Step #6 Green chutney: In a mixer, mix 1 c coarsely sliced fresh cilantro; 2 fresh jalapeño chilies (1 oz.
Step #7 total), rinsed, stemmed, & sliced; 1 tbsp unsweetened shredded dried coconut; 1 tbsp lime juice; & 1/2 tsp each sugar & salt.
Step #8 Whirl until smooth, adding just enough water (2 to 4 tbsps) to facilitate mixing.
Step #9 Cover up & chill up to 1 day.
Step #10 Makes about 1/3 c.
Enjoy the Potato-Chutney Crisps (Sev-puri) recipe