India x USA

Pani puri potato chips

Kettle chips that taste like the first puri at the golgappa stall.

60 minTime

3 gProtein each

mediumSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

216kcalsame

3 gproteinsame

3 gfibresame

60minutessame

Per serving, worked out from the ingredient table.

Potato3 large

Cooking oil (vegetable oil)for deep frying (about 3 1/2 tbsp absorbed)

Mint leaves1 cup leaves

Dry mango powder1 tsp

Black salt½ tsp

Chaat masala1 tsp

Cumin powder (ground cumin)½ tsp, roasted

Red chilli powder (indian red chili powder)¼ tsp

Black peppera pinch

Saltto taste

6 steps

1Spread the mint leaves on a plate and microwave in 30 second bursts for 2 to 3 minutes until dry and crisp. Crush with all the spices and salt to a fine dust.
2Slice the potatoes 2 mm thin on a mandoline. Soak in cold water for 20 minutes, changing the water once.
3Drain and dry the slices thoroughly on a towel.
4Heat oil in a kadai to about 160°C and fry in small batches for 4 to 5 minutes, stirring, until golden and the bubbling slows. Fry with care.
5Drain and toss straight away with the pani puri dust in a big bowl.
6Cool completely before storing in an airtight jar.

Serve it like this

Pile into a paper cone or a small steel bowl and sprinkle a final pinch of the green dust on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.