Crispy Chaat Masala Potatoes With Yoghurt Recipe for Flavor Fans

These crispy chaat masala potatoes dance between tangy and spicy, bringing street food magic right to your kitchen.

Fragrant spices swirl through golden-brown potato chunks, promising an explosion of flavor in every bite.

Street vendors across India have perfected this delectable snack for generations.

Bold and zesty, the combination of masala and creamy yoghurt creates an irresistible harmony of textures.

Crunch meets smoothness in a plate that whispers culinary adventure.

Salt, chili, and aromatic herbs weave together to create something truly memorable.

Jump into this recipe and let your taste buds celebrate an unforgettable Indian street food experience.

Chaat Masala Potatoes with Yoghurt Ingredient Overview

• Potatoes: Starchy base that becomes crispy when roasted, choose waxy or all-purpose potatoes for best texture.

• Chaat Masala, Turmeric, Salt, Black Pepper: Blend of spices that adds complex flavor and aromatic warmth to the potatoes.

• Fresh Coriander, Green Chilli: Provide bright, fresh, and spicy notes to the dish.
• Red Onion: Adds sharp, crisp texture and pungent flavor.

• Olive Oil: Helps potatoes crisp and carries flavor during roasting.

• Yogurt: Creamy base for serving, provides cool contrast to spicy elements.
• Tamarind Paste, Caster Sugar: Creates sweet-tangy dressing with balanced complexity.
• Lime Juice: Adds bright acidity to balance flavors.

• Toasted Coriander Seeds, Nigella Seeds: Provide nutty, aromatic crunch and visual interest.

Potato Instructions with Chaat Masala & Yogurt Drizzle

Step 1: Boil Potatoes

Start by heating water in a saucepan.

Add salt and gently drop potatoes into the water.

Cook until potatoes are slightly tender but still holding their shape.

Carefully drain the water and let potatoes dry completely.

Step 2: Season and Roast Potatoes

Preheat the oven to a high temperature.

Arrange potatoes on a baking tray lined with parchment paper.

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

Roast the potatoes, stirring occasionally, until they turn golden and crispy with deep brown edges.

Step 3: Blend Coriander Chutney

• Fresh coriander leaves
• Green chili
• Lime juice
• Olive oil
• Salt

Blend until the mixture becomes smooth and vibrant green.

Set aside for later use.

Step 4: Whisk Tamarind Dressing

• Tamarind paste
• Caster sugar
• Chaat masala
• Water

Stir until sugar completely dissolves, creating a tangy sweet sauce.

Step 5: Create Final Presentation

Spread yogurt across a serving platter.

Gently swirl coriander chutney through the yogurt.

Drizzle half the tamarind dressing.

Top with roasted potatoes, thinly sliced red onions, and chopped green chili.

Finish by sprinkling toasted coriander and nigella seeds over the dish.

Chaat Masala Potato Tips with Cooling Yogurt

• Par-boil potatoes briefly to guarantee a crispy exterior while maintaining a soft, fluffy interior during roasting.
• Adjust chaat masala quantity to match personal heat preference, ensuring balanced flavor without overwhelming spiciness.
• Use thick, strained yogurt like Greek-style to prevent watery base and maintain creamy, rich consistency when assembling the dish.
• Dry-roast coriander and nigella seeds in a skillet for 30-60 seconds to intensify their nutty aroma and enhance overall dish complexity.
• Prepare coriander chutney and tamarind dressing a day ahead to develop deeper flavors and save time during final dish assembly.

Store Chaat Masala Potatoes with Yoghurt

• Store leftover potatoes in an airtight container for up to 3 days, keeping them crispy and fresh.
• Preheat oven to 180°C, spread potatoes on a baking tray, and warm for 10-12 minutes to restore crispiness.
• Microwaving will make potatoes soggy, losing their delightful crunchy texture.
• Keep yogurt and chutney separately to maintain the best taste and prevent sogginess when storing.

Snacks for Chaat Masala Potatoes with Yoghurt

• Refresh with Mango Lassi: Cool down the spicy potatoes with a creamy, sweet mango yogurt drink that balances the heat and complements the chaat masala's tangy flavor.
• Complement with Crisp Indian Lager: Grab a chilled Kingfisher or Taj Mahal beer to cut through the rich, spicy potato dish and cleanse your palate between bites.
• Elevate with Cucumber Raita: Serve a side of cooling cucumber raita to provide a smooth, refreshing contrast to the crispy, spiced potatoes and add a creamy texture to the meal.
• Match with Light Green Salad: Prepare a simple green salad with fresh herbs like mint and parsley to add a crisp, clean element that helps balance the potatoes' intense flavors.

Chaat Masala Potato Style Options

• Vegan Potato Delight: Replace yogurt with coconut or cashew-based yogurt for a dairy-free version. Use plant-based alternatives to maintain creamy texture and tangy flavor.
• Herb-Infused Potato Medley: Swap chaat masala with dried herbs like thyme, rosemary, or za'atar for a Mediterranean-inspired twist. Experiment with different herb combinations to create unique flavor profiles.
• Low-Carb Cauliflower Alternative: Substitute potatoes with roasted cauliflower florets. Follow the same seasoning and roasting method to create a lighter, low-carbohydrate version of the dish while maintaining the original spice blend.
• Protein-Packed Option: Add roasted chickpeas or crumbled tofu alongside the potatoes to increase protein content. Season the additional protein with the same spice mix for consistent flavor throughout the dish.

FAQs

• What is chaat masala?

Chaat masala is a tangy, spicy Indian spice blend typically made with dried mango powder, cumin, coriander, black salt, and other aromatic spices. It adds a unique, zesty flavor to dishes.

• Can I make this recipe spicier?

Yes, increase the number of green chillies or add a pinch of red chili powder to the potatoes or chutney for extra heat. Adjust according to your spice tolerance.

• Is chaat masala easy to find?

You can find chaat masala in Indian grocery stores, specialty spice shops, or online retailers like Amazon. If unavailable, you can make a basic version at home using common spices.

• What can I substitute for tamarind paste?

If tamarind paste is hard to find, use lime juice mixed with a bit of brown sugar, or pomegranate molasses as an alternative to create a similar tangy-sweet flavor profile.

Chaat Masala Potatoes That Bring A Tangy, Crispy Twist

• Boost Your Culinary Skills: Master an Effortless Indian-Inspired Potato Dish
• Tackle Beginner-Friendly Cooking: This recipe offers simple steps for home cooks at all levels, requiring minimal kitchen expertise to create a stunning side dish that looks professionally prepared.
• Quick Flavor Explosion: Chaat masala transforms ordinary potatoes into an extraordinary experience, delivering complex spices and tangy notes in just 45 minutes of total preparation and cooking time.
• Versatile Party Pleaser: Perfect for casual gatherings, potlucks, or as a vibrant side dish that impresses guests with its colorful presentation and bold, zesty flavors that complement multiple main courses.
• Customize with Ease: Adaptable ingredients allow personal tweaks like adjusting spice levels, swapping herbs, or making vegetarian/vegan variations without compromising the recipe's delicious core concept.

Chaat Masala Potatoes With Yoghurt Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 17 reviews

• Total Time: 1 hour
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Spicy chaat masala potatoes with yoghurt dance with bold Indian street flavors, bringing zesty excitement to your plate. Crispy potato chunks sprinkled with tangy spices and cool yoghurt create a perfect balance you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 750 grams (1 lb 10 oz) baby new potatoes, cut lengthways into 1 cm (1/2 in) thick slices
• 250 grams (9 oz) Greek-style yoghurt
• 30 grams (1 oz) fresh coriander

Spices and Seasonings:

• 2 tablespoons olive oil
• 1 teaspoon chaat masala
• 1/2 teaspoon ground turmeric
• 1/2 small red onion, thinly sliced
• 1 green chilli, thinly sliced
• 1 1/2 teaspoons coriander seeds, toasted
• 1 1/2 teaspoons nigella seeds, toasted
• Salt, to taste
• 1 1/2 tablespoons shop-bought tamarind paste
• 1 1/2 teaspoons caster sugar
• 1/4 teaspoon chaat masala

Dressing:

• 1 green chilli, seeds removed, roughly chopped
• 1 tablespoon lime juice
• 4 tablespoons olive oil
• Salt, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Initiate potato preparation by immersing them in salted cold water, bringing to a gentle boil. Cook until potatoes are tender yet maintain structural integrity, approximately 6 minutes. Carefully drain and thoroughly pat dry with kitchen towels.
2. Position potatoes on a parchment-lined baking sheet, generously coating with olive oil, chaat masala, turmeric, salt, and freshly cracked pepper. Distribute evenly to ensure maximum crispiness.
3. Roast in a preheated oven at 220°C, rotating occasionally, until potatoes transform into deeply golden, crisp morsels with irresistible texture, approximately 35 minutes.
4. Craft vibrant coriander chutney by blending fresh herbs, green chilli, lime juice, olive oil, and a pinch of salt until achieving a smooth, verdant consistency.
5. Create tangy tamarind dressing by whisking tamarind paste, caster sugar, chaat masala, and water until sugar completely dissolves, creating a balanced sweet-sour liquid.
6. Construct the final presentation by spreading creamy yogurt across a serving platter, artfully swirling coriander chutney through its surface.
7. Strategically arrange roasted potatoes atop the yogurt base, garnishing with thinly sliced red onions and fresh green chilli.
8. Drizzle remaining tamarind dressing over the dish, finishing with a sprinkle of toasted coriander and nigella seeds for an elegant, aromatic flourish.

Notes

• Parboil potatoes briefly to create a crispy exterior while maintaining a soft, creamy interior during roasting.
• Adjust chaat masala quantity based on personal heat tolerance, allowing for a milder or more intense flavor profile.
• Swap dairy yogurt with coconut or almond yogurt for a vegan-friendly version that maintains the dish’s creamy texture.
• Replace coriander and nigella seeds with sunflower or pumpkin seeds if unavailable, preserving the crunchy garnish element.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Snacks, Appetizer
• Method: Roasting
• Cuisine: Indian

Nutrition

• Serving Size: 4
• Calories: 320
• Sugar: 3g
• Sodium: 350mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 7g
• Cholesterol: 10mg