Let’s talk about what makes the best snacks the best. They are crunchy, salty, crispy, fried, spicy, sweet, creamy, fresh or sour right? So, what if you could combine all of those tastes and textures into the one dish? Wouldn’t that make it THE. BEST. SNACK.EVER? Yes. It would. And the only thing that stops me from claiming this for these Bombay Potato Snacks is that there is a little bit of work involved in making them which is kind of contrary to the idea of the snack….however, persevere with me. They’re worth the effort! And also very pretty!
I probably should have cropped this photo a lot more. However, I really liked the shadows of the plants on my kitchen windowsill. And you have to take your little pleasures where you find them right? And for you pernickety people, there’s a cropped version down below.
So, Bombay Potato Snacks. First time I made this, I totally forgot to strew the Bombay mix (or Sev as it is called in Sri Lanka over the top). Doh! It was actually still pretty tasty but you know…really just a potato snack which is totally not enough for all of you delightful and snack hungry RFFMT readers. Cos you all deserve the bomb! Eh?
Okay. Even by my standard of bad puns, that last one was just a little bit too shit. So, let’s quickly forget it ever happened and talk potatoes. In this case oven roasted with a bit o’ salt and cayenne pepper but you could totally pan or deep fry them should you so desire. Once baked or fried, arrange them on a place. I chose to place mine in a circle. Then, add a dollop of Greek Yoghurt, and top that with a dollop of Indian Chutney. I chose to use a home-made Mango Salsa Chutney from Kylee Newton’s wonderful book The Modern Preserver but you could use your favourite bought chutney.
We’re then going to sprinkle a little bit of tomato salsa over the top of all of this – tomato, red onion, chilli, coriander, mint, lemon juice to add some freshness and zing and pow!
And then, if this is not already tasty enough, we’re going to top this off by just throwing a handful of Bombay Mix all over the top! That is five layers of awesome on your plate. This is not just a Yeah! dish. This is a HELL YEAH! dish!
And totes vegetarian for those who care about those things. You could also very easily make it vegan by swapping out the dairy yogurt for a soy or coconut yogurt. Actually, vegans please make this. And give it to your non-vegan friends and defy them to say that this vegan dish is not as tasty AF.
Serve this on a platter and let your guests dig in. Or…eat it all by yourself. I won’t judge you. I promise. I may have even done that myself.
We’re doing Indian in Tasty Reads in April and May…and also there was an awesome Indian inspired Shepherd’s pie made on My Kitchen Rules this week, which I am totally going to adapt to my own tastes so stay tuned for more Indian inspired dishes in future.
Next up though, we’re slipping and sliding, stepping and stomping into the letter S from The A-Z of Cooking. And for once, the heading is not completely random. Leave a comment if you’d like to have a guess at what it might be!
It’s your week…make it fab!