Description
These Chaat Masala Potatoes with Yoghurt are an exciting and flavorful twist on traditional potato salad. With crispy spiced potatoes, tangy yogurt, and a variety of chaat masala toppings, this dish brings the authentic taste of Indian street food to your table. Perfect as a snack, appetizer, or side dish.
Ingredients
Scale
- 1 lb baby potatoes, peeled and halved
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder (adjust to taste)
- 1 tsp chaat masala (available at Indian grocery stores)
- 1/4 cup fresh coriander leaves, chopped (for garnish)
- 1/4 cup pomegranate seeds (optional, for garnish)
- 1/2 cup plain yogurt (preferably full-fat)
- 1 tbsp tamarind chutney (optional, for extra tang)
- 1 tbsp fresh lemon juice
- 1/2 tsp roasted cumin powder (optional, for extra flavor)
Instructions
- Cook the Potatoes:
In a large pot, bring salted water to a boil. Add the halved potatoes and cook for about 10-12 minutes, or until they are fork-tender. Drain and set aside to cool slightly. - Spice the Potatoes:
In a large pan, heat olive oil over medium heat. Add the cooked potatoes and season them with salt, pepper, cumin powder, turmeric powder, and chili powder. Toss well to coat the potatoes evenly in the spices. Sauté for 5-7 minutes until the potatoes are crispy and golden brown on the edges. Sprinkle with chaat masala and toss again. - Prepare the Yogurt Sauce:
In a small bowl, whisk together the plain yogurt, lemon juice, and roasted cumin powder. Taste and adjust seasoning with salt and more lemon juice if needed. - Assemble the Chaat:
Once the potatoes are crispy, transfer them to a serving plate. Drizzle the yogurt sauce over the potatoes, then sprinkle with fresh coriander leaves, pomegranate seeds (if using), and a little extra chaat masala for garnish. - Serve:
Serve immediately as a flavorful snack, appetizer, or side dish. It pairs wonderfully with naan, rice, or any Indian meal.
Notes
- You can adjust the spice levels to your liking by adding more chili powder or adjusting the amount of chaat masala.
- Tamarind chutney is optional, but it adds a nice sweet-tangy element that complements the yogurt and spices.
- If you want to make the dish spicier, add a chopped green chili to the yogurt sauce or sprinkle extra chili powder on top.
- This dish is best served fresh, but can be stored in the fridge for up to 1 day. The potatoes may lose some of their crispiness when stored.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack, Appetizer
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 210 kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg