- 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
- In a cheesecloth-lined sieve set over a bowl drain yogurt, chilled, 1 hour. Discard liquid.
- 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.
- 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.
- 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.
- Top dip with shallots and serve with chips and vegetables.