Keep the fried shallots, dip, chips, and raw vegetables separately; just before digging in, top the dip with shallots.

　　

Ingredients

Makes 2 1/2 cups

　　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

　　

Accompaniments:

potato chips

　　assorted raw vegetables such as cherry tomatoes, trimmed radishes, cucumber spears, celery sticks

　　

Step 1

In a cheesecloth-lined sieve set over a bowl drain yogurt, chilled, 1 hour. Discard liquid.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

Top dip with shallots and serve with chips and vegetables.