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.
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
How to Make It
Arrange chips in a single layer on platters. Mound potato, then onion, equally on chips.
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.