Phyllo Chaat Cups
Indian street food flavors in phyllo shells! These are filled with a potato and chickpea mixture spiced with masalas and topped with cilantro and tamarind chutneys!
Servings: 5 people
Ingredients
- 30 phyllo shells
- 1 tablespoon oil
- 1 potato,, diced
- ¼ teaspoon salt
- 1 can chickpeas,, no salt added
- 1 teaspoon cumin powder
- 1 ½ tablespoon pani puri masala, *see recipe notes
Instructions
- Heat oven to 350°F
- Place phyllo shells in an oven safe tray and bake to make them crispy for about 5 minutes or according to the packaging.
- Heat oil in a small pan and add potato. Add salt then cover with a lid and cook the potato for about 5 minutes, or until they begin to soften. Stir occasionally. If potatoes start to stick at the bottom of the pan, add a couple of tablespoons of water.
- Once potatoes begin to soften, add chickpeas, cumin powder, and pani puri masala. Cook for another 5 minutes. Make sure potatoes are cooked well but not too mushy.
- Let the mixture cool completely.
- Top the phyllo cups with cilantro chutney and some sweet tamarind chutney and serve at room temperature. Enjoy!
Notes
Pani puri is a popular street food in India. The ready-made masala can be bought at any Indian food store. I recently saw that Walmart sells it online as well!
The packages of phyllo shells I used come in a 15 count so I used two packages!
Nutrition Info
Calories: 141kcal | Carbohydrates: 20g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 163mg | Potassium: 187mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 6IU | Vitamin C: 8mg | Calcium: 9mg | Iron: 1mg
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