Ingredients

* 1 small package of whole-wheat tortillas
* 1 16oz. can of chickpeas, nicely drained to wash away the canning juices
* 3 large red potatoes, boiled and cut into 1/4 inch cubes
* 32oz. Container of homestyle Plain Yogurt
* 2 inch piece of ginger root, julienne finely
* Tamarind-Date Chutney
* Black Salt to taste
* Salt to taste
* 1 tsp Sugar
* 2 tsp Chaat Masala
* 4 tsp toasted cumin powder
* 1 tsp cayenne pepper. Optional
* 4 green chillies, chopped finely, optional
* 1 cup of chopped fresh Cilantro
* Sprouted mung beans or French lentils, optional
* Lemon juice, only if using sprouts
* Canola oil

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Method :

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In a deep frying pan or wok pour enough oil to fill it to a depth of 1 1/2 inches. Using a long sharp knife cut the tortillas into 1/2 inch squares or bite sized diamonds and set aside. When the oil is hot (375 degrees F), drop a handful or two of the tortillas into the oil. Fry till golden brown in color and drain on paper towels. Do the same with remaining tortillas and when done let cool till the wafers are crisp.

In a mixing bowl whisk the yogurt, black salt, sugar, salt, cayenne pepper, chaat masala, 2 tsp. toasted cumin and a quarter cup of the cilantro greens. The yogurt mix should feel like a light pancake batter consistency. Dilute with milk if needed. Set aside. In a serving platter or individual salad plates arrange the wafers, chickpeas and potatoes as you feel like. I often like to dip some of the wafers into the yogurt mix and arrange them loosely around the plate or platter. When you have used all the wafers, potatoes and chick peas, divide the yogurt mix equally over each plate or over the platter. Sprinkle the top of each plate or the platter with generous splatters of the Tamarind-Date chutney. Sprinkle the cumin powder on this and garnish with the ginger and cilantro.

If using the sprouts, toss them with a little salt and lemon juice. You can arrange these on the rim of the plate or on the sides of the platter.