Name: Spicy Chickpea-and-Potato Phyllo Cups
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 24 c.
Ingredients: 10 phyllo dough sheets; 2 stick unsalted butter; c. plain yogurt; 1/4 c. chopped fresh cilantro; 1 tbsp. chopped fresh cilantro; 1 serrano or habanero chile; 1 1/4 tsp. toasted ground cumin; 1 tsp. sugar; 1/2 tsp. cayenne pepper; 2 red potatoes; 1 can chickpeas; 6 tbsp. green chutney; 5 tbsp. tamarind chutney; kosher salt

Step 1Preheat oven to 375 degrees F. Lay 1 sheet of phyllo on a clean work surface. Using a pastry brush, brush phyllo with butter; top with another phyllo sheet. Repeat until 5 sheets are buttered and stacked. Cut the stacked sheets into 12 three-inch squares. Create second stack with butter and remaining 5 phyllo sheets; cut into 12 three-inch squares. Place phyllo squares in a buttered 24-cup mini muffin pan, pressing dough against sides and bottoms so the edges stick up out of tops of each cup. Bake until phyllo is golden brown, about 10 minutes.

Step 2Meanwhile, in a small bowl, stir together yogurt, 1/4 cup cilantro, chile, 1 teaspoon cumin, sugar, 1/2 teaspoon salt, and cayenne.

Step 3In a medium bowl, combine potatoes, chickpeas, 2 tablespoons green chutney, and 1 tablespoon tamarind chutney and toss.

Step 4Place 1 tablespoon potato-chickpea mixture into each phyllo cup. Drizzle yogurt mixture on top, followed by 1/2 teaspoon tamarind chutney and 1/2 teaspoon green chutney. Sprinkle remaining cilantro and cumin on top and serve immediately (phyllo will get soggy if cups sit too long). If desired, serve with additional chutney on the side.

Spicy Chickpea-and-Potato Phyllo Cups

Ingredients

Directions

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