This salad combines all of the ingredients that I love about Indian Samosas into a much lighter dish because I substitute poppadoms for the fat-and-flaky crust that encases all of the spicy potato and pea goodness.  I roast the potatoes for extra flavor and I stir the traditional cilantro and mint dipping chutneys and spices into the dressing, dolloping a mango or fruit-type chutney on the top.

Don’t you think the salad look enchanting served in its poppadom cup?  As you probably know, poppadoms are very low-calorie/low-fat Indian chickpea wafers with a high level of flavor.  They puff up magnificently in the microwave in a mere 45-60 seconds.  The shape into which they morph is not always predictable, so you might end up with something rippled but flatter and less cup-like, but no worries.  The dish will still look beautiful and taste divine even if presented as more of a tostado.

Yield: 4 servings

1 tablespoon olive oil

1 1/2 cups quartered new potatoes (mine were white-skinned)

1 1/2 cups fresh peas

2 pinches of sea salt

1/4 cup vegan mayo (the Blooming Platter Mayo in my new cookbook is quite special, if I do say so myself; but any kind will do)

1 teaspoon prepared Indian Cilantro Chutney (available at Indian markets and the International aisle of better-stocked grocery stores)

1/4 teaspoon ground coriander

1/4 teaspoon ground cumin

1/4 teaspoon curry powder

1 teaspoon prepared Indian Mint Chutney (also available at Indian markets and the International aisle of better-stocked grocery stores)

4 poppadoms

4 teaspoons or a bit more Indian fruit chutney (prepared or homemade; I used my homemade Blackberry Chutney because I had some on hand)

Optional garnish: 4 petite slices of yellow, red or orange bell pepper or even Roma tomato + 4 sprigs of mint or cilantro

Preheat oven to 400 degrees.  Place tablespoon of olive oil into a large roasting pan, add potatoes and a pinch of salt and toss lightly to coat.  Roast for about 30  minutes, stirring about every 10 minutes.  I like mind to develop a nice caramelization, but roast for less time if you don’t.  Just make sure they are very tender.  Remove potatoes to a bowl and cool to room temperature.

While potatoes roast, place peas into a 2 quart saucepan.  Add water to just barely cover and a pinch of salt.  Stir once , turn heat to medium-high, cover lightly, and simmer for about 15-20 minutes or until tender.  Drain, rinse with cold water, and drain again.  Add to bowl with potatoes.

In a small bowl, stir together vegan mayo, the cilantro and mint chutneys, and the coriander, cumin and curry powder.  Pour the dressing over the potatoes and peas and stir gently to distribute evenly.  Taste and adjust seasoning if necessary.

Cook poppadoms, a couple at a time, for 45-60 seconds in the microwave.  Remove, place on salad plates, fill each with 1/4 of the salad mixture, dollop with about a teaspoon of the Indian fruit chutney, and garnish as desired.