Appetizers

Crispy Wonton Chaat

1 package egg roll wrappers (4 ½” by 5 ½”)
Vegetable oil, for deep frying
1 cup yogurt, whisked until smooth
Salt to taste
½ tablespoon cumin seeds, roasted and ground
1 teaspoon sugar
1 teaspoon chili power
1 large potato, boiled, peeled and diced into
½-inch cubes
1 medium onion, fi nely chopped
1 (15-ounce) can chickpeas, drained and rinsed
½ cup tamarind chutney
2 tablespoons mint chutney
½ cup pineapple, diced
2 tablespoons cilantro, chopped

Cut the egg roll wrappers into 1 inch strips. Heat the oil in large wok and heat to 350 º F over medium heat. Fry the egg roll strips until crisp and golden brown, 3 to 5 minutes.
Remove with a slotted spoon and drain on paper towel.

To the whisked yogurt add salt, ground cumin, sugar and chili powder. Set aside. Mix together the diced potato, onion, and chickpeas in a medium bowl.

On a serving plate, put half of the crispy wonton strips in the fi rst layer. Place the potatoes, onions and chickpeas over it. Arrange remaining crisps over the potato mixture. Top it
with the yogurt mixture, tamarind and mint chutney, and pineapple chunks over the crispy wonton strips.

Serve immediately, garnished with cilantro.