Name: Crispy Shells Filled with Potato and Chickpeas (Dahi Chaat)
Cook time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 0.25 cup Mint-Yogurt Sauce with Chiles (see recipe); 0.25 cup Red Chile, Garlic, and Shallot Sauce (see recipe); 0.75 cup Sweet-Tart Tamarind-Date Sauce (see recipe); 0.75 cup Yogurt Sauce with Black Salt (see recipe); 1 pound russet or Yukon Gold potatoes (peeled, boiled until tender, and mashed); 1 teaspoon coarse kosher or sea salt; 4 slices firm white bread; 1 tablespoon canola oil; 2 tablespoons canola oil (for frying); 0.5 cup finely chopped red onion; 1 cup red cowpeas or whole green lentils (sabud moong) (partially sprouted or store-bought bean sprouts); 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 0.5 teaspoon Toasted Cumin-Coriander Blend (see recipe); 0.5 teaspoon cayenne (ground red pepper); 0.5 teaspoon coarse kosher or sea salt; Chaat masala (see recipe, for dusting)

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Crispy Shells Filled with Potato and Chickpeas (Dahi Chaat) — Formulation & Method | CuliNect