Tortilla Chips & Yogurt Snack
Dahi Papri from America
Shalini Prayadarshini
This is a fun, nutritional snack. It may sound complicated but is very quick and easy to make. The final assembly should be done just before serving. If you have dry papri (wheat flour crisps or chips) available where you live, it is even quicker to make, eliminating the need for steps 3-4. Most Indian stores in UK and USA sell these ready-made, along with pani poori or gole gappas.
Serves 6
Ingredients
4 large flour tortillas, each cut into 6 wedges
1 can chick peas, washed and drained
2 medium sized boiled potatoes, finely diced
1 cup natural yoghurt
2 tbsp. Tamarind Chutney or buy ready made from Indian grocers. Home made is much, much better, easy to make and it lasts a long time in the fridge.
1/2 tsp. cumin powder: dry roast a handful of cumin seeds on a griddle (this releases flavour) and grind coarsely in with a mortar and pestle.
1/2 tsp. chilli powder (optional)
2 small green chillies, finely chopped (optional)
2 tbsp. fresh cilantro, finely chopped
1/4 tsp. salt
1/4 cup bhujia or sev to sprinkle on top (optional)
Oil for deep frying
Instructions
Boil potatoes or bake in microwave until cooked (like jacket potatoes).
Cool, remove skin and chop into small pieces. Keep aside to cool completely.
Heat oil in a wok or karahi to low to medium hot
Fry 3-4 tortilla wedges at a time, until light golden brown and crisp. The tortilla should not be fried in hot oil, or they will get too brown very quickly and not get crisp. Allow them to stand vertically on a paper towel, to drain off the excess oil.
Meanwhile measure all the other ingredients and keep them separately in small bowls.
Beat the yogurt lightly to a smooth consistency.*
To serve
Line the tortilla wedges on a platter covering the entire bottom evenly, without overlapping too much. You can assemble them on individual plates for each person.
Spoon a thin layer of the yogurt evenly on the tortillas crisps.
Sprinkle 1 tbsp. each of chickpeas and chopped potatoes loosely all over the tortilla pieces.
Spoon 1 tbsp. tamarind chutney on top, evenly.
Add a sprinkling of cumin, chilli powder, salt, green chillies and cilantro (pepper).
If you have Bhujia, a type of Indian snack sold in packets, it gives the dish an extra crunch if sprinkled on top.
Serve immediately as the tortillas will get soggy very quickly.
Also see Chat Selection.
Notes
*It gives better taste if you add a little salt, chilli powder, roast cumin powder to the yoghurt while beating.
Black, rock salt gives better flavour than table salt.
You can add a little red onion, very finely chopped, to the chick peas.
You can add a little green mango chutney (see recipe), along with tamarind chutney.
