4 recipes that use potato crisps, with photos, step-by-step instructions and cook times. The quickest, Fried peas & cheese mix, takes 15 minutes. It is most often cooked with lemon juice, coriander and red chilli powder.
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Bite-sized samosas filled with a tangy, sweet and spicy mix of crushed sev, fried lentils, nuts, crisps and sweet mango pickle. 'Chatpatta' means tangy and spicy. They keep for up to a month in an air-tight container, so they're perfect for parties and Diwali. Instead of making each savoury, you can use leftover farsan like chevdo, bhusu or gathiya.
A no-cook party snack of crunchy fried peas, peanuts and crushed crisps, tossed at the last minute with cubes of cheese, onion, green chilli and coriander. Mix the two parts just before serving so everything stays crisp.
Bread rounds baked in a muffin tray into crisp little baskets, filled with a gently spiced mixture of corn, potato, carrot and coconut. Topped with crushed crisps and dots of red, green and tamarind chutney, they make a pretty party starter.
A quick chaat of boiled chickpeas, peanuts and potato with onion, chilli, coriander and lemon, tossed with crushed crisps just before serving. Add the crisps at the last moment so they stay crunchy, and serve immediately.
