The Best Chaat Masala Potatoes With Yoghurt Recipe for Spice Lovers

Crisp golden potatoes dance with the vibrant chaat masala potatoes with yoghurt, creating a symphony of tantalizing flavors.

Spices swirl and mingle, promising an explosion of taste in every bite.

Each potato chunk carries a delightful blend of zesty and creamy elements that awaken the senses.

The yoghurt adds a cool, smooth counterpoint to the bold spice profile.

Textures contrast beautifully between the crunchy exterior and soft potato interior.

Street food inspiration meets home cooking magic in this simple yet remarkable dish.

You’ll find yourself falling in love with every mouthwatering spoonful of this irresistible recipe.

Chaat Masala Potatoes with Yoghurt That Pop with Flavor

• Savor Flavor-Packed Simplicity: This chickpea stew delivers bold, complex tastes with minimal cooking steps, making it perfect for home cooks wanting restaurant-quality meals without complicated techniques.
• Customize Your Comfort: The recipe offers versatile serving options with flatbreads and couscous, allowing personal touch and easy meal adaptation for different preferences and dietary needs.
• Create Nutritious One-Pot Wonder: Packed with protein-rich chickpeas, vibrant tomatoes, and herby yogurt, this dish provides a balanced, satisfying meal that comes together in a single pan with minimal cleanup.
• Embrace Global Cuisine Adventure: Harissa and Mediterranean-inspired ingredients transform an ordinary stew into an exciting culinary journey that brings international flavors directly to your kitchen.

Ingredients Behind Chaat Masala Potatoes with Yoghurt

• Potatoes: Starchy vegetables that form the base of this flavorful dish.
• Yoghurt: Creamy dairy product that provides a cool and tangy base for the recipe.
• Olive Oil: Helps to crisp and season the potatoes during roasting.

• Chaat Masala, Turmeric, Black Pepper: Blend of spices that add complex and vibrant flavor to the potatoes.
• Salt: Enhances the overall taste of the dish.

• Coriander, Green Chilli: Fresh herbs that provide a bright and spicy element.
• Lime Juice: Adds a citrusy tang to the coriander chutney.
• Tamarind Paste, Caster Sugar: Create a sweet and sour dressing.
• Onion: Provides a sharp and crisp texture to the final dish.

• Coriander Seeds, Nigella Seeds: Toasted seeds that add extra crunch and nutty flavor.

How to Assemble Chaat Masala Potatoes with Yoghurt

Step 1: Prepare Potato Foundations

Preheat the oven to 220°C. Place potato slices and salt in a saucepan, covering them with cold water.

Boil over medium-high heat, simmering for 6 minutes until potatoes are almost cooked but still firm. Drain and pat dry completely.

Step 2: Season and Roast Potatoes

• Olive oil
• Chaat masala
• Turmeric
• Salt
• Black pepper

Roast in the oven for 35 minutes, stirring occasionally, until potatoes turn golden and crispy.

Step 3: Blend Fresh Coriander Chutney

• Fresh coriander
• Green chilli
• Lime juice
• Olive oil
• Salt

Blend until smooth and set aside.

Step 4: Create Tangy Tamarind Dressing

• Tamarind paste
• Caster sugar
• Chaat masala
• Water

Ensure sugar dissolves completely.

Step 5: Assemble Gorgeous Potato Dish

Spread yoghurt on a large serving platter. Swirl coriander chutney through yoghurt.

Drizzle half the tamarind dressing. Top with roasted potatoes, thinly sliced onion, and green chilli.

Add remaining tamarind dressing. Sprinkle with toasted coriander and nigella seeds.

Serve immediately.

Tips for Perfect Chaat Masala Potatoes with Yoghurt

• Simmer potatoes exactly 6 minutes to achieve the ideal texture – crispy outside, soft inside. Don't overcook or they'll become mushy.
• Adjust chaat masala quantity based on personal heat preference. Start with less, then gradually increase for customized flavor intensity.
• Spread potatoes in single layer on baking tray, ensuring they're not overcrowded. This guarantees maximum crispiness and even golden color.
• Swirl chutney gently through yoghurt for beautiful marbled effect. Creates visually appealing presentation and flavor distribution.
• Use fresh coriander and green chillies for vibrant, bright flavors that elevate the entire dish's taste profile.

Flavor Twists You Can Try on Chaat Masala Potatoes

• Vegan Potato Delight: Replace yoghurt with coconut or cashew yoghurt for a dairy-free version that maintains creamy texture and tangy flavor.
• Herb-Infused Roast: Swap chaat masala with herbes de Provence or za'atar for a Mediterranean-inspired potato roast with unique aromatic profile.
• Spicy Sweet Potato Remix: Use sweet potatoes instead of regular potatoes for a nutrient-dense alternative with natural sweetness and different roasting characteristics.
• Low-Carb Cauliflower Alternative: Substitute potatoes with roasted cauliflower florets for a lighter, keto-friendly version that still delivers complex spice notes.

What to Serve with Chaat Masala Potatoes and Yoghurt

• Select a crisp, light Indian beer like Kingfisher or Taj Mahal to cut through the rich, spicy potato flavors and refresh the palate with its cool, malty undertones.
• Prepare a simple cucumber raita with fresh yogurt, grated cucumber, mint, and a pinch of chaat masala to balance the potatoes' intense spiciness and provide a smooth, cooling contrast.
• Blend fresh ripe mangoes with yogurt, a touch of cardamom, and ice to create a sweet, creamy drink that harmonizes with the dish's tangy and spicy profile, offering a delightful taste experience.

Best Ways to Store Chaat Masala Potatoes with Yoghurt

• Store leftover potatoes in an airtight container for up to 3 days. Keep the yoghurt and chutney separate to maintain crispiness.
• Spread potatoes on a baking sheet, bake at 180C for 10-12 minutes until crisp and heated through. Avoid microwaving to preserve texture.
• Place potatoes on a hot skillet with a touch of oil, cook for 2-3 minutes on each side to restore crunchiness.
• Enjoy the dish as a chilled salad by adding fresh yoghurt and chutney when ready to eat, mixing the cold potatoes into the creamy base.

FAQs

• What is chaat masala?

Chaat masala is a tangy, spicy Indian spice blend typically containing amchur (dried mango powder), cumin, coriander, black salt, and other aromatic spices that adds a zesty flavor to dishes.

• Can I make this recipe without a food processor?

Yes, you can use a mortar and pestle or finely chop the coriander and green chilli, then mix with other chutney ingredients by hand, whisking thoroughly.

• How spicy is this dish?

The heat level depends on the green chillies used. For less heat, remove the chilli seeds or use fewer chillies. For more heat, keep the seeds or add extra green chillies.

Chaat Masala Potatoes With Yoghurt Recipe

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4.8 from 38 reviews

• Total Time: 56 minutes
• Yield: 4 1x

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Description

Spicy Chaat Masala Potatoes with Yoghurt promise a delightful Indian street food experience that dances with tangy, zesty flavors. Crispy potato cubes seasoned with aromatic spices and cool yoghurt will transport you straight to the bustling markets of Mumbai.

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Ingredients

Scale 1x2x3x

Potatoes:

• 750 grams / 1 pound 10 ounces baby new potatoes, cut lengthways into 1 centimeter / 1/2 inch thick slices

Spices and Seasonings:

• 1 teaspoon chaat masala
• 1/2 teaspoon ground turmeric
• 1 1/2 teaspoons coriander seeds, toasted
• 1 1/2 teaspoons nigella seeds, toasted
• Salt to taste

Cooking and Garnishing Ingredients:

• 2 tablespoons olive oil
• 250 grams / 9 ounces Greek-style yoghurt
• 1/2 small red onion, thinly sliced
• 1 green chilli, thinly sliced

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Instructions

1. Heat oven to 220C. Slice potatoes and place in saucepan, covering with cold water 4cm above potato level. Add salt and boil for 6 minutes until slightly tender but firm.
2. Drain potatoes thoroughly and transfer to parchment-lined baking tray. Coat with olive oil, chaat masala, turmeric, salt, and black pepper.
3. Roast potatoes for 35 minutes, stirring occasionally, until golden and crispy edges develop.
4. Blend coriander, green chilli, lime juice, olive oil, and salt in food processor until smooth chutney forms.
5. Whisk tamarind paste, caster sugar, chaat masala, and water in small bowl until sugar completely dissolves.
6. Spread yoghurt across serving platter in smooth layer. Swirl coriander chutney through yoghurt without fully incorporating.
7. Drizzle half the tamarind dressing over yoghurt mixture.
8. Arrange roasted potatoes on top of dressed yoghurt. Scatter thinly sliced onions and green chilli over potatoes.
9. Finish by drizzling remaining tamarind dressing and sprinkling toasted coriander and nigella seeds across dish.
10. Serve immediately while potatoes remain hot and crisp.

Notes

• Parboil potatoes first to guarantee a crispy exterior and fluffy interior, creating the perfect textural contrast.
• Adjust chaat masala quantity based on spice tolerance, allowing personalized heat levels for different palates.
• Use Greek yoghurt for a thicker, creamier base that holds toppings better and provides extra protein.
• Prepare components separately in advance to streamline assembly and reduce last-minute cooking stress.

• Prep Time: 15 minutes
• Cook Time: 41 minutes
• Category: Snacks, Appetizer
• Method: Boiling
• Cuisine: Indian

Nutrition

• Serving Size: 4
• Calories: 188 kcal
• Sugar: 3 g
• Sodium: 150 mg
• Fat: 7 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 5.2 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 10 mg