Serves: 4
Total Calories: 992

1/4 cup Basic Green Chutney
1/4 cup Minty Sonth Chutney with Mango (or Tamarind) Powder and Jaggery
1 to 3 tablespoon Garlic and Fresh Red Chili Pepper Chutney
1 large russet potato (or any potato)
20 to 24 flour flour chips, store-bought or homemade
1 medium onion, finely chopped
1/2 cup sprouted green mung beans (saabut mung dal), optional
1 cup finely chopped fresh cilantro, including soft stems
1/2 cup plain yogurt, whisked until smooth
1/2 cup crispy sev noodles

1. Prepare the chutneys. Boil the potato in lightly salted boiling water to cover until tender, about 20 minutes. Drain, let cool, then peel and chop finely. Lay out the poori chips on a serving platter.

2. Mix together the potato, onion, sprouted beans (if using), and cilantro, and place about 1 tablespoon on each chip, then place 2 teaspoons yogurt on top of that. Drizzle from 1 to 2 teaspoons of each of the chutneys over the yogurt and top with sprinkling of sev. Serve immediately or they will get soggy.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 992
Calories from Fat: 3

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