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
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
Instructions
- 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.
- 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.
- Roast in a preheated oven at 220°C, rotating occasionally, until potatoes transform into deeply golden, crisp morsels with irresistible texture, approximately 35 minutes.
- 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.
- Create tangy tamarind dressing by whisking tamarind paste, caster sugar, chaat masala, and water until sugar completely dissolves, creating a balanced sweet-sour liquid.
- Construct the final presentation by spreading creamy yogurt across a serving platter, artfully swirling coriander chutney through its surface.
- Strategically arrange roasted potatoes atop the yogurt base, garnishing with thinly sliced red onions and fresh green chilli.
- 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