Spicy Yogurt Dip with Chips and Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Keep the fried shallots, dip, chips, and raw vegetables separately; just before digging in, top the dip with shallots. Ingredients:
2 cups plain yogurt |
4 fresh jalapeño chilies |
1 1/2 tablespoons coriander seeds |
2 teaspoons fennel seeds |
1 teaspoon cumin seeds |
1/4 cup water |
2 shallots |
3 tablespoons vegetable oil |
1/2 cup fresh mint leaves |
1/2 cup fresh flat-leafed parsley leaves |
1/4 cup dry-roasted peanuts |
1 teaspoon finely grated fresh lime zest |
1 tablespoon fresh lime juice |
potato chips |
assorted raw vegetables such as cherry tomatoes, trimmed radishes, cucumber spears, celery sticks |
Directions:
1. In a cheesecloth-lined sieve set over a bowl drain yogurt, chilled, 1 hour. Discard liquid.
2. Wearing rubber gloves, seed and devein jalapeños, reserving 1/4 teaspoon seeds. Cut chilies into pieces and in a blender purée with reserved chili seeds, coriander, fennel, and cumin seeds, and water until smooth.
3. Thinly slice shallots. In a skillet heat oil over moderate heat until hot but not smoking and cook shallots, stirring occasionally, until golden. With a slotted spoon transfer shallots to paper towels to drain and season with salt. In oil remaining in skillet cook chili purée, stirring frequently, until liquid evaporates, about 3 minutes, and cool completely.
4. Chop separately mint, parsley, and peanuts and in a bowl stir together with yogurt, chili purée, lime zest and juice, and salt and pepper to taste. Dip may be made 2 days ahead and chilled, covered. Chill shallots separately in an airtight container.
5. Top dip with shallots and serve with chips and vegetables.
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