Potato-Chutney Crisps (Sev-puri)

Notes: Sweet-and-sour and spicy-hot chutney over potatoes on a crisp base makes an intriguing appetizer. A sprinkling of sev - fried noodlelike strands of spicy garbanzo batter - adds crunchy texture. The traditional base is a crackerlike fried bread, but Hema Alur-Kundargi prefers crisp sesame crackers or tortilla chips. You can complete step 1 up to 1 hour before serving; let stand at room temperature.

Yield: Makes 3 dozen appetizers; 10 servings

Ingredients

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

Preparation

1. Arrange chips in a single layer on platters. Mound potato, then onion, equally on chips.

2. Top each chip with about 1/2 teaspoon each spicy yogurt and tamarind-date chutney, 1/4 teaspoon green chutney, 1 teaspoon sev, and 1/4 teaspoon cilantro.

Spicy yogurt: In a bowl, mix 6 tablespoons plain nonfat yogurt, and 1/4 teaspoon each ground cumin, sugar, and salt. Makes about 6 tablespoons.

Green chutney: In a blender, combine 1 cup coarsely chopped fresh cilantro; 2 fresh jalapeño chilies (1 oz. total), rinsed, stemmed, and sliced; 1 tablespoon unsweetened shredded dried coconut; 1 tablespoon lime juice; and 1/2 teaspoon each sugar and salt. Whirl until smooth, adding just enough water (2 to 4 tablespoons) to facilitate blending. Cover and chill up to 1 day. Makes about 1/3 cup.

Nutritional Information

Calories:

70 (27% from fat)

Protein:

1.3g

Fat:

2.1g (sat 0.5)

Carbohydrate:

12g

Fiber:

0.8g

Sodium:

198mg

Cholesterol:

0.2mg