Prep Time::30 mins
Total Time::30 mins
Servings::8
Ingredients
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For the Yogurt Sauce:
1 ½ cups plain Greek yogurt
2 medium limes, juiced
2 teaspoons tamarind paste, or to taste
1 ½ teaspoons garam masala
½ teaspoon ground cumin
2 teaspoons hot sauce
1 teaspoon white sugar
¼ cup water, or as needed
For the Salad:
12 cups kettle-cooked potato chips
½ cup thinly sliced jalapeno pepper
½ cup thinly sliced red bell pepper
½ cup thinly sliced red onion
½ cup thinly sliced green onion
1 cup sliced cooked purple potatoes (Optional)
1 cup chopped fresh mint leaves
1 cup chopped fresh cilantro leaves
2 medium limes, halved
Directions
Gather all ingredients.
ALLRECIPES / ANA CADENA
Combine yogurt, lime juice, tamarind paste, garam masala, cumin, hot sauce, and sugar in a bowl with a whisk until combined. Taste and adjust as needed; mix in water as needed to reach desired consistency.
ALLRECIPES / ANA CADENA
Layer chips, jalapeno, bell pepper, red and green onions, potatoes, mint, cilantro, and yogurt sauce as desired for individual portions, or this can be served salad bar-style and everyone can make their own plate.
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Squeeze lime juice from halves over top and enjoy!
ALLRECIPES / ANA CADENA
Chef's Note:
You can use curry powder instead of garam masala.