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: 30 Shells
- 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
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!
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!
Keywords: Party, Quick, Vegan