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.
Ingredients
Scale
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
Instructions
- 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.
- Drain potatoes thoroughly and transfer to parchment-lined baking tray. Coat with olive oil, chaat masala, turmeric, salt, and black pepper.
- Roast potatoes for 35 minutes, stirring occasionally, until golden and crispy edges develop.
- Blend coriander, green chilli, lime juice, olive oil, and salt in food processor until smooth chutney forms.
- Whisk tamarind paste, caster sugar, chaat masala, and water in small bowl until sugar completely dissolves.
- Spread yoghurt across serving platter in smooth layer. Swirl coriander chutney through yoghurt without fully incorporating.
- Drizzle half the tamarind dressing over yoghurt mixture.
- Arrange roasted potatoes on top of dressed yoghurt. Scatter thinly sliced onions and green chilli over potatoes.
- Finish by drizzling remaining tamarind dressing and sprinkling toasted coriander and nigella seeds across dish.
- 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