Chaat.

Background (from Wikipedia):

Chaat is a word used across India and the rest of South Asia to refer to small plates of savory snacks, typically served at the side of the road from stalls or carts. Most chaat originated in North India, but they are now eaten across the country.

Some believe that the chaat in Delhi is the best in the world, but other regions in India have their own styles, and would dispute that claim. In each major Indian city, there are popular chaathouses or dhabas, such as Mumbai's Chowpatty Beach and Bangalore's Hot Chips, and Gangotree.


Ingredients

1 ½ cup chickpeas soaked overnight and boiled
Mint leaves
Onion
Lime juice
Coriander
Salt and pepper
Chillis
4 medium potatoes
1-2 onion cumin seeds
Coriander seeds
Black cardamom
Lemon juice
Papri/tortilla shells
Oil
Chaat masala
Plain yoghurt
Green chutney
Tamarind chutney

Method:

Finely chop mint leaves and coriander. Dice green onion and red onion. Add to chickpeas, then add chillies, lemon juice, salt, and pepper for taste.

Boil potatoes until cooked (should not be too soft but cooked) peel and let cool. Cut potatoes into cubes.

Heat oil in a frying pan and add cumin seeds, black cardamom seed , coriander seeds, onion, green chillies and sauté. Add potatoes and fry until crispy add lemon juice and let cool.

Heat vegetable oil in deep fryer. Cut papri or tortilla shells into strips and then diagonally across to make bite size pieces add to heated oil and fry until golden brown. Place in large metal strainer.

Arrange cooked tortilla into plate add potato mixture on top followed by the chickpea mixture top with yoghurt, green chutney, tamarind chutney, chaat masala and garnish with remaining coriander.