Bold Indian flavours meet gourmet finesse! Crispy phyllo cups filled with spiced potato-pea chaat, drizzled with @evoolutionoils Garlic Olive Oil and their Mission Fig Balsamic for that perfect tangy-sweet finish.
A fusion twist on a street-food favourite — easy to prep, perfect for entertaining, and guaranteed to impress. 💫
Servings: 6–8 (makes 12–16 mini cups)
Cook Time: 15 min
Ingredients
- 12–16 mini phyllo cups
- 2 medium potatoes, boiled & diced
- 1/2 cup green peas (fresh or frozen, cooked)
- 1/2 cup cooked chickpeas (lightly mashed)
- 1/4 cup finely diced red onion
- 1–2 green chilies, finely minced (optional)
- 2 tbsp fresh cilantro, chopped
- 1 tsp roasted cumin powder
- 1/2 tsp chaat masala
- 1/4 tsp Kashmiri chili powder (or mild paprika)
- Salt, to taste
- 2 tbsp Evoolution Garlic Olive Oil
- 1/4 cup plain yogurt (whisked until smooth)
- 1/4 cup Mission Fig Balsamic (reduced into a thick drizzle)
- 1/4 cup pomegranate arils, for garnish
Method
- Prepare the filling: In a skillet, heat 2 tbsp Garlic Olive Oil. Add diced potatoes, peas, and chickpeas. Season with cumin, chaat masala, chili powder, and salt. Cook for 3–4 minutes, gently tossing until coated and slightly crisped. Remove from heat and stir in red onion, cilantro, and green chili (if using).
- Assemble the phyllo cups: Spoon 1–2 tsp of the warm potato-pea mixture into each phyllo cup.
- Top with yogurt & fig drizzle: Add a small dollop of plain yogurt over the filling. Then drizzle each cup with the reduced Mission Fig Balsamic.
- Garnish & serve: Finish with a sprinkle of pomegranate arils and a touch more cilantro. Serve immediately while the phyllo cups are crisp.
