Preparation / Directions:
Simmer potatoes in saucepan with water to cover until tender, about 15 minutes. Remove and cut into 1/4 - to 1/3-inch cubes.
Beat yogurt with water.
Arrange puris on serving tray. Top each with dab of yogurt, then a few cubes of potato. Drizzle with 1/2 teaspoon tamarind chutney, or more to taste. Top with 1 teaspoon bhel mix, then with 1 teaspoon mint-cilantro chutney. Sprinkle with red chile, if desired. 24 appetizers.
Notes:
"Puris'' are deep-fried puffy breads. They are sold prefried in Indian grocery and snack shops, and come either flattened or puffed.
In addition, Indian snack and sweet shops sell all sorts of nut and snack mixes - spiced cashews, for instance, and crunchy ``bhel'' mix, which, along with potatoes and chutney, fill fried puris.
For the ground hot red chile called for in recipes for dishes from India, you can use New Mexico chili powder, which is available in most supermark
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