Potato and chickpeas are flavored with an earthy combination of mustard seeds, cumin, curry leaves, and chiles in this classic Indian street snack. The savory mixture is topped with crunchy fried chickpea noodles and sometimes dressed in tamarind, mint, or cilantro-yogurt chutneys. This recipe first appeared in our August/September 2014 special India issue.
Ingredients
- 3 tbsp. canola oil
- 1 tsp. black mustard seeds
- 1 tsp. cumin seeds
- 8 fresh or frozen curry leaves
- 3 chiles de árbol, halved
- 8 oz. Yukon Gold potatoes, peeled and cut into 1" pieces
- 1⁄2 tsp. ground turmeric
- 5 cloves garlic, mashed into a paste
- 1 small red onion, roughly chopped
- 1 (15-oz.) can chickpeas, rinsed and drained
- Kosher salt, to taste
- 1 cup tamarind chutney mixed with 1/2 cup water
- 1⁄2 cup sev (fried chickpea noodles)
- 1 (1") piece of ginger, peeled and mashed into a paste
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Instructions
Step 1
Heat oil in a 4-qt. saucepan over medium-high. Cook mustard and cumin seeds, curry leaves, and chiles until seeds pop, 1–2 minutes. Add potatoes, turmeric, garlic, ginger, and 1⁄2 the onion; cook until golden, 8–10 minutes. Add 1 cup water; boil. Reduce heat to medium; cook, covered slightly, until potatoes are tender, 15–20 minutes. Stir in chickpeas and salt; cook until thickened, 15–20 minutes. Ladle into bowls; drizzle with chutney mixture. Garnish with remaining onion and the noodles.
- Heat oil in a 4-qt. saucepan over medium-high. Cook mustard and cumin seeds, curry leaves, and chiles until seeds pop, 1–2 minutes. Add potatoes, turmeric, garlic, ginger, and 1⁄2 the onion; cook until golden, 8–10 minutes. Add 1 cup water; boil. Reduce heat to medium; cook, covered slightly, until potatoes are tender, 15–20 minutes. Stir in chickpeas and salt; cook until thickened, 15–20 minutes. Ladle into bowls; drizzle with chutney mixture. Garnish with remaining onion and the noodles.
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