Go Back
–+ servings
Chaat masala potatoes with yoghurt

Crispy Chaat Masala Potatoes with Yoghurt for Flavor Lovers

Experience the vibrant flavors of Chaat Masala Potatoes served with creamy yoghurt in this exciting dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 500 grams Baby New Potatoes Small waxy potatoes can also work well.
  • 3 tablespoons Olive Oil Substitute with vegetable oil if desired.
  • 2 tablespoons Chaat Masala In a pinch, you can use curry powder.
  • 1 teaspoon Ground Turmeric No substitutions needed.
  • to taste Salt Adjust according to preference.
For the Toppings
  • 200 grams Greek-Style Yoghurt Can substitute with regular or dairy-free yogurt.
  • 1 medium Red Onion Shallots can be replaced for a milder flavor.
  • 1 whole Green Chilli Adjust the quantity based on spice tolerance.
  • 1 teaspoon Coriander Seeds Cumin seeds can be a substitute.
  • 1 teaspoon Nigella Seeds Optional but recommended.

Equipment

  • oven
  • pot
  • baking tray
  • blender
  • Small Bowl

Method
 

Preparation
  1. Preheat your oven to 220°C (200°C fan/gas mark 7).
  2. In a large pot, bring salted water to a boil and add the baby new potatoes. Parboil them for about 6 minutes.
  3. Spread the boiled potatoes onto a prepared baking tray, drizzle with olive oil, and sprinkle with chaat masala, turmeric, salt, and pepper.
  4. Place the baking tray in the oven and roast the potatoes for around 35 minutes.
  5. While the potatoes are roasting, prepare the coriander chutney in a blender.
  6. Whisk together tamarind paste, caster sugar, chaat masala, and a splash of water until the sugar dissolves.
  7. To serve, spread Greek-style yoghurt on a platter, top with the roasted potatoes, and garnish with red onion and green chilli slices.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 11gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 300mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1.5mg

Notes

Ensure potatoes are well-dried after boiling for maximum crispiness. Avoid overcrowding the baking tray to ensure even cooking. Adjust the spice levels to taste.

Tried this recipe?

Let us know how it was!