PAPRI CHAAT ( SERVES 4 -6)

INGREDIENTS

Four 8-inch soft flour tortillas

Vegetable oil, for frying

2 cups plain yogurt

1/4 teaspoon Kashmiri red chili powder, plus more for garnish

1 teaspoon ground toasted cumin seeds

Salt

6 ounces (about 3/4 cup) cilantro-mint chutney (store-bought, or see recipe)

6 ounces (about 3/4 cup) tamarind chutney (store-bought, or see recipe)

1 cup cooked chickpeas (garbanzo beans), rinsed if from a can

2 medium potatoes (8 ounces total), cubed, boiled, and cooled

1/4 cup pomegranate arils (optional)

A pinch of chaat masala

How To Make It

1. Cut the tortillas into small diamonds. Deep-fry in hot oil until crispy and golden brown. Drain on paper towels.

2. Whisk together the yogurt, chili powder, 1/2 teaspoon of the cumin, and salt to taste. Set aside about 1/4 cup of the yogurt and each chutney for garnish, in separate squeeze bottles or small bowls.

3. Mix together the tortilla diamonds, chickpeas, potatoes, pomegranate arils (if using), the remaining yogurt, cilantro-mint chutney, tamarind chutney, and the chaat masala in a large bowl.

3. Transfer to individual serving cups or plates. Garnish with drizzles of yogurt and both chutneys, and sprinkle with chili powder and the remaining ground cumin. Serve immediately.

Note: The chaat has to be assembled only at the last minute before serving or it will get soggy.