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This vibrant chaat masala potato dish transforms humble spuds into a flavor explosion that perfectly balances crispy textures with cooling yogurt and punchy chutneys. The combination of spicy, tangy, and sweet elements creates that authentic Indian street food experience right in your home kitchen.
I first made this recipe for a dinner party where I needed something to impress my foodie friends without spending hours in the kitchen. The empty plate and requests for the recipe confirmed it was a keeper in my rotation.
Ingredients
- Baby new potatoes: Cut lengthwise creates the perfect surface area for crisping and spice absorption
- Chaat masala: Provides that distinctive tangy spice blend essential for authentic flavor
- Fresh coriander and green chilli: Form the backbone of the vibrant green chutney
- Tamarind paste: Delivers that sweet sour punch that makes street food irresistible
- Yogurt: Creates the cooling base that balances all the bold flavors
- Toasted coriander and nigella seeds: Add texture and visual appeal
- Thinly sliced red onion and green chilli: Provide fresh crunch and heat
How To Make Chaat Masala Potatoes with Yoghurt
- Parboil the potatoes:
- Simmer the potatoes in salted water for exactly 6 minutes until they retain some bite but are nearly cooked through. This crucial step ensures they'll have that perfect texture after roasting crisp on the outside while remaining tender inside.
- Season and roast:
- After draining and drying the potatoes thoroughly toss them with olive oil chaat masala turmeric salt and pepper ensuring even coating. Roast at 220°C fan for 35 minutes stirring occasionally until they develop a deeply golden exterior that provides the essential crispy texture.
- Prepare the chutney:
- Blitz fresh coriander green chilli lime juice olive oil and salt in a food processor until smooth and vibrant green. The freshness of this chutney cuts through the richness of the potatoes and creates a beautiful color contrast.
- Mix the tamarind dressing:
- Whisk together tamarind paste caster sugar chaat masala and water to create a balanced sweet tangy dressing that ties all elements together. The depth this dressing adds is what transforms this from good to unforgettable.
- Assemble the dish:
- Layer components starting with yogurt spread on a large round platter followed by swirls of coriander chutney. Arrange the roasted potatoes onions and chilli on top before finishing with remaining tamarind dressing and toasted seeds for the perfect presentation.
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I discovered the magic of toasted nigella seeds quite by accident when making this recipe during a pantry challenge. Their slight onion flavor and delicate crunch have become my secret weapon for elevating many vegetable dishes beyond this potato masterpiece.
Perfecting Your Spice Blend
Chaat masala is the heart of this dish with its complex blend of cumin coriander black salt dried mango powder and more. If making your own start with freshly toasted whole spices before grinding for maximum aroma and flavor. Store bought versions vary widely in quality so seek out brands from Indian grocers rather than generic supermarket options. The best chaat masala should deliver a perfect balance of tang heat and umami notes.
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Make Ahead Options
This dish shines with a bit of planning. The potatoes can be parboiled up to a day ahead and kept refrigerated. The coriander chutney and tamarind dressing both keep beautifully for up to three days in sealed containers in the refrigerator actually improving as flavors meld. Even the toasted seeds can be prepared in advance and stored in an airtight container. When ready to serve simply roast the prepped potatoes and assemble your masterpiece in minutes perfect for stress free entertaining.
Serving Suggestions
Serve these potatoes as part of a larger Indian feast alongside dal butter chicken and fluffy naan. For a lighter meal they pair beautifully with a simple cucumber raita and tandoori grilled vegetables. I particularly love setting this dish as the centerpiece of a casual weekend lunch with friends adding nothing more than a crisp green salad and cold beers. The vibrant colors and complex flavors make this humble potato dish worthy of being the star of any meal.
Frequently Asked Questions
- → How do I achieve crispy potatoes in this dish?
To get crispy potatoes, boil them first until just tender, then roast them in a preheated oven at 220°C with chaat masala, turmeric, and oil. Stir them once or twice during roasting to ensure even crispiness.
- → Can I make this dish ahead of time?
Yes, you can roast the potatoes and prepare the chutney and tamarind dressing in advance. Assemble everything just before serving for the best texture and flavor.
- → What’s the purpose of layering yoghurt in the dish?
The yoghurt acts as a cooling base that balances the spices in the potatoes and chutneys, adding a creamy texture to the dish.
- → Can I use regular potatoes instead of baby new potatoes?
Yes, you can use regular potatoes by cutting them into 1cm-thick slices. Be sure to adjust the boiling time to ensure they cook properly.
- → What is a good substitute for tamarind paste?
If you cannot find tamarind paste, you can use a mixture of equal parts lemon juice and honey or molasses to replicate the sweet-tangy flavor.