Active Time: 50 MINTotal Time1 HR 15 MIN
Yield: Serves : 6
Corn puffs form the base of this delicious and impressive snack. You can definitely use Fritos, but try seeking out the Kurkure—they’re super crunchy and flavored with a blend of Indian spices.
- 5 tablespoons plus 1 teaspoon peanut oil, divided
- 1 large yellow onion, thinly sliced (about 3 1/2 cups)
- 3 to 6 chiles de árbol
- 1 1/2 teaspoons cumin seeds
- 1 teaspoon black peppercorns
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 1/3 cup tomato paste
- 1/3 cup white vinegar
- 2 tablespoons grated peeled fresh ginger (grated on a Microplane)
- 2 tablespoons grated garlic (grated on a Microplane)
- 2 teaspoons granulated sugar
- 1 3/4 cups water
- 2 1/4 teaspoons kosher salt, divided
- 1 large sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
- 1/8 teaspoon freshly ground black pepper
- 1 1/4 cups fresh yellow corn kernels (from 2 ears)
- 1 (6-ounce) green bell pepper, chopped (about 1 cup)
- 6 (3.3-ounce) packages corn puffs or chips (such as Kurkure or Fritos)
- Mango Koochumbar
- 3 ounces tamarind chutney
- 3 ounces queso fresco, crumbled (about 3/4 cup)
How to Make It
Preheat oven to 400°F. Heat 3 tablespoons oil in a large skillet over medium-high. Add onion, and cook, stirring often, until browned, 16 to 20 minutes. Add chiles, cumin seeds, peppercorns, cardamom, cinnamon, mustard seeds, and fenugreek seeds. Cook, stirring occasionally, until fragrant, about 1 minute and 30 seconds. Stir in tomato paste, vinegar, ginger, garlic, and sugar; cook, stirring constantly, until mixture begins to caramelize, about 3 minutes. Remove from heat. Process chile mixture, 1 3/4 cups water, and 1 teaspoon salt in a blender until mixture forms a smooth, thick sauce. Set aside.
Toss together sweet potato, ground black pepper, 1 teaspoon oil, and 1/4 teaspoon salt on a large rimmed baking sheet; spread in a single layer. Roast in preheated oven until just tender, about 12 minutes. Set aside.
Heat remaining 2 tablespoons oil in a large skillet over medium-high. Add corn kernels and bell pepper, and cook, stirring often, until vegetables begin to soften, 1 to 2 minutes. Stir in sweet potato, and cook 1 minute. Add 1 3/4 cups pureed chile sauce and remaining 1 teaspoon salt, and cook, stirring often, until just heated through, about 2 minutes.
To serve, open corn puff bags. Spoon 1/2 cup vegetable mixture over corn puffs in each bag. Top each with about 1/2 cup mango koochumbar, 1/2 ounce tamarind chutney, and 1/2 ounce queso fresco.
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