· 8 Flour Tortillas
· 1 Can Garbanzo Beans, drained
· 1 ½ Potato boiled and peeled (the brown, dirty looking kind) J and diced
· 1 can Plain Yogurt
· 1/8 tsp Red Pepper
· ¼ tsp Salt
· 1/8-1/4 cup Milk
· Imli (recipe below)
Preheat oven to 400. Cut tortillas into small pieces and bake for 6-7 minutes until they start to turn slightly golden brownish. Cool--they will get crisp as they cool.
Arrange tortilla pieces in a dish, sprinkle garbanzo beans and potatoes
In a separate bowl: mix ¾ of the yogurt container with milk, salt and pepper (should be like pancake batter consistency), pour over tortilla, garbanzo beans and potatoes.
Drizzle Imli on top and enjoy J
· ½ Block Raw Imli (soak in a bowl with enough warm water to cover the block of Imli)
· ½ tsp Salt
· ¼ tsp Black Salt
· ½ tsp Cumin Powder
· Dash of Red Pepper
· Pinch of Black Pepper
· ¼ Cup brown sugar
Once the Imli block is soaked for about 15-20 minutes, massage the block in the water and strain the pulp. Add water as needed to keep the consistency like thick pancake batter.
Once the pulp is drained add remaining ingredients and mix--if it seems too tart or tangy add more brown sugar.