Serves: 4
Total Calories: 2,263

1/2 cup or more Sonth Chutney with Dried Mango Sliced
2 teaspoons New Delhi Street Food Masala or Chaat Masala (see Spices and Other Seasonings) or store-bought
1 large russet potato (or any potato)
12 (8-inch) thin flour tortillas, preferably vegetarian style
2 to 3 cups peanut oil for deep-frying
1 cup , canned garbanzo beans, , drained, rinsed and coarsely mashed
1 1/2 to 2 cups nonfat plain yogurt, whisked until smooth
1/2 teaspoon cayenne pepper, or to taste
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1/4 cup finely chopped fresh cilantro, including soft stems

1. Prepare the chutney and the masala. Boil the potato in lightly salted boiling water until tender, about 20 minutes. Drain, let cool, then peel and coarsely mash. Cut the flour tortillas into 1-inch pieces.

2. Heat the oil in a wok or skillet over high heat until it reaches 350 F to 375 F on a frying thermometer or until a tiny piece of the tortilla dropped into the hot oil bubbles and immediately rises to the top. Deep-fry the tortilla pieces in 3 or 4 batches, turning them with a slotted spatula, until golden, about 2 minutes per batch.

3. Using a slotted spatula transfer to paper towels to drain. Let cool and use immediately, or store in air-tight containers about 1 month.

4. To serve, spread the chips on a serving platter, then one at a time, top with the potato and chickpea mixture, pour the yogurt evenly on the top and sides, making sure that most of the chips are covered (with some peeking through), then drizzle the sonth chutney over the yogurt. Sprinkle the masala and cayenne pepper, then the green chili peppers and cilantro. Serve immediately or it 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: 2,263
Calories from Fat: 1,043

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