Potato-Chutney Crisps (Sev-Puri) – a delicious recipe with tortilla chips, potato, red onion, spicy yogurt, tamarind-date, green chutney. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
3
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.
4
Green chutney: In a blender, combine 1 cup coarsely chopped fresh cilantro; 2 fresh jalapeno 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.
488
kcal
Calories
38
g
Fat
28
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 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), and more.
Yes, Potato-Chutney Crisps (Sev-Puri) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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