Name: Irresistibly Spiced Chaat Masala Potatoes with Yoghurt Delight
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 500 grams Baby New Potatoes (Any small waxy potatoes will work.); 2 tablespoons Olive Oil (Can substitute with neutral oil.); 2 tablespoons Chaat Masala (Or mix cumin, coriander, and amchur.); 1 teaspoon Ground Turmeric (Can be omitted for a milder flavor.); 1 teaspoon Salt (Adjust to taste.); 250 grams Greek-Style Yoghurt (Can use dairy-free alternatives for vegan version.); 1 medium Red Onion (Shallots can be used for a milder flavor.); 1 piece Green Chilli (Adjust or omit based on spice preference.); 1 tablespoon Coriander Seeds (Roasted for better flavor.); 1 teaspoon Nigella Seeds (Or sesame seeds as a milder substitute.); 50 grams Fresh Coriander (Alternatively use parsley.); 2 tablespoons Lime Juice (Substitute with lemon juice if desired.); 1 tablespoon Tamarind Paste (A squeeze of lime can substitute temporarily.); 1 teaspoon Caster Sugar (Regular sugar can be used.)

The sizzling sound of potatoes hitting the hot pan is music to my ears, bringing back memories of vibrant street stalls filled with the aroma of spices. My Spicy Chaat Masala Potatoes with Creamy Yoghurt Dressing infuse your kitchen with the essence of Indian-inspired cooking, while also providing a healthy, egg-free, and nut-free vegetarian delight. Roasting baby new potatoes until they’re perfectly crispy not only boosts their natural flavor but also makes for an irresistibly addictive side dish that can elevate any meal. And the best part? This recipe comes together in under an hour, making it a quick and tantalizing addition to your dinner table. Ready to explore this flavorful journey with me? Let’s dive into the magic of chaat masala and creamy yoghurt that will leave everyone asking for more!

Why Are Chaat Masala Potatoes Amazing?

Bold, Flavorful: These Chaat Masala Potatoes with Yoghurt pack a punch of spices that’ll awaken your taste buds. The tangy chaat masala elevates ordinary potatoes to culinary stardom!

Quick to Make: In under an hour, you can serve this enticing dish, perfect for busy weeknights or unexpected guests.

Crowd-Pleasing: With their crispy texture paired with creamy yoghurt, this dish is sure to please everyone at the table.

Versatile Pairing: Serve these potatoes with anything from naan to grilled chicken, making them an adaptable side for any meal.

Health-Conscious Delight: Vegetarian, egg-free, and nut-free, they are a wholesome alternative to heavier side dishes. Don’t forget to explore more delicious options like Garlic Butter Pork Chops or Spinach Artichoke Chicken for those hearty cravings!

Chaat Masala Potatoes with Yoghurt Ingredients

For the Potatoes
• Baby New Potatoes – Adds body and texture; any small waxy potatoes will work beautifully here.
• Olive Oil – Provides richness, helping achieve that golden crisp; feel free to substitute with a neutral oil.
• Chaat Masala – This spice blend gives a unique, tangy flavor; if you don’t have it, mix cumin, coriander, and amchur (dried mango powder).
• Ground Turmeric – Contributes earthiness and vibrant color; can be omitted for a milder flavor if preferred.
• Salt – Essential for flavor enhancement; adjust to your taste.

For the Toppings
• Greek-Style Yoghurt – Adds creamy tanginess; you can swap it for regular or dairy-free alternatives for a vegan version.
• Red Onion – Provides a sweet crunch; shallots are a great substitute for a milder flavor.
• Green Chilli – Adds heat and a pop of color; adjust or omit based on your love for spice.
• Coriander Seeds – Roasting enhances their flavor, adding crunch; ground coriander can be used in a pinch, but whole is superior.
• Nigella Seeds – Imparts an onion-like flavor; sesame seeds make for a milder substitute.
• Fresh Coriander – Brightens the dish; parsle can be used instead for a less pronounced flavor.

For the Sauces
• Lime Juice – Adds brightness and acidity; substitute with lemon juice if desired.
• Tamarind Paste – Provides a sweet and sour profile; a squeeze of lime can work as a temporary substitute.
• Caster Sugar – Balances the tartness of the tamarind; regular sugar can work if caster isn’t available.

These Chaat Masala Potatoes with Yoghurt will bring a delightful burst of flavor to your table! Ready to make some magic in your kitchen?

Step‑by‑Step Instructions for Chaat Masala Potatoes with Yoghurt

Step 1: Preheat the Oven
Begin by preheating your oven to 220°C (200°C fan/Gas 7). This high heat will ensure that the chaat masala potatoes achieve that coveted crispy texture while roasting. While the oven heats up, gather your ingredients and prepare your baking tray by lightly greasing it to prevent sticking.

Step 2: Boil the Potatoes
In a large pot, bring salted water to a boil. Carefully add your sliced baby new potatoes and allow them to cook for about 6 minutes until they are nearly tender but still firm to the bite. Drain your potatoes thoroughly in a colander, and lay them out on a clean towel to dry completely; this step is crucial for achieving crispiness during roasting.

Step 3: Toss Potatoes with Spices
Place the dried potatoes into a large mixing bowl and drizzle with olive oil, followed by the chaat masala, ground turmeric, salt, and pepper. Gently toss everything together until the potatoes are evenly coated with the spice mixture. Transfer the seasoned potatoes onto the prepared baking tray, spreading them out in a single layer for even roasting.

Step 4: Roast the Potatoes
Put the tray in the preheated oven and roast your chaat masala potatoes for about 35 minutes. Stir the potatoes halfway through the cooking time to ensure they brown evenly. They should emerge from the oven golden and crispy; keep a close eye on them during the last few minutes to prevent burning.

Step 5: Prepare the Coriander Chutney
While the potatoes are roasting, you can whip up the refreshing coriander chutney. In a blender, combine fresh coriander, green chili, lime juice, olive oil, and a pinch of salt. Blend until the mixture becomes smooth and vibrant. This tangy chutney will counterbalance the rich flavors of the chaat masala potatoes beautifully.

Step 6: Make the Tamarind Dressing
Next, in a small bowl, mix tamarind paste, caster sugar, chaat masala, and a splash of water. Stir until the ingredients are well combined, creating a sweet and tangy dressing that complements your potatoes. Adjust the consistency by adding a bit more water if desired—this dressing should be pourable but not too runny.

Step 7: Assemble the Dish
Once the potatoes are roasted to perfection, it’s time to assemble your Chaat Masala Potatoes with Yoghurt. On a serving platter, spread a generous layer of Greek-style yoghurt as the base. Swirl in your freshly made coriander chutney, then add your crispy roasted potatoes on top along with slices of red onion and chopped green chili for added color and crunch.

Step 8: Finish with Flavors
Drizzle the tangy tamarind dressing over the assembled dish, taking care to enhance every layer of flavor. For the finishing touch, sprinkle nigella seeds on top, adding a hint of onion flavor and a delightful visual appeal. Serve your vibrant chaat masala potatoes hot, and get ready for a burst of taste that will delight everyone at your table!

How to Store and Freeze Chaat Masala Potatoes with Yoghurt

Fridge: Store leftover chaat masala potatoes in an airtight container in the fridge for up to 3 days. Ensure they are cooled completely to maintain quality.

Freezer: For longer storage, freeze the roasted potatoes in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months. Reheat directly from frozen.

Reheating: Reheat in a preheated oven at 200°C (180°C fan) for 10-15 minutes, or until heated through and crispy. Avoid microwaving to retain texture.

Storage Tips: To keep the creamy yoghurt fresh, store it separately and add just before serving for the best taste and presentation.

Make Ahead Options

These Chaat Masala Potatoes with Yoghurt are a fantastic option for meal prep enthusiasts! You can prepare the spiced baby potatoes up to 24 hours in advance by boiling and seasoning them before roasting. Simply store them in an airtight container in the fridge. When ready to serve, just spread them on a baking tray and roast for about 35 minutes until crispy. Additionally, the coriander chutney can be made and stored separately for up to 3 days, maintaining its vibrant flavors. Just remember to give it a quick stir before serving! With these prepped components, you’ll enjoy a quick, delicious meal with minimal effort on busy weeknights.

Chaat Masala Potatoes with Yoghurt Variations

Customize your delightful dish by exploring these enticing twists that infuse your chaat masala potatoes with new flavors and textures.

Make it Vegan: Substitute Greek-style yoghurt with coconut or almond yoghurt for a dairy-free version that maintains creaminess.
Herb Boost: Add fresh mint leaves to the coriander chutney for a refreshing twist that complements the spices beautifully.
Extra Crunch: Toss in roasted chickpeas while serving for added protein and delightful crunch; they provide a wonderful texture contrast.
Cheesy Delight: Top with crumbled feta or paneer before the final drizzle of tamarind dressing for a salty kick that balances the spices.
Spice Level Adjustment: Increase or decrease the amount of green chili based on your preference; adding jalapeños can also bring more heat.
Vegetable Variety: Incorporate an assortment of colorful roasted veggies like bell peppers or zucchini to enhance flavor and nutrition; their sweetness pairs wonderfully with the tangy dressing.
Savory Surprise: Serve alongside grilled meats seasoned with the same spices to create a cohesive, flavor-packed meal that everyone will love.
Chaat Twist: Finish with a sprinkle of pomegranate seeds to add a burst of sweetness and vibrant color, making your dish visually stunning; this playful addition will impress at any gathering.

For even more culinary inspiration, consider pairing these with stunning dishes like Comfort Pot Smothered or explore the comforting flavors in Southern Country Gravy. Your kitchen adventure awaits!

What to Serve with Spicy Chaat Masala Potatoes with Creamy Yoghurt Dressing

Elevate your dining experience by pairing these delightful potatoes with complementary sides and drinks that will enchant your taste buds.

Cilantro Lime Rice: A fluffy, zesty rice that echoes the freshness of your dishes, balancing the spiciness beautifully.
Garlic Naan: Soft and buttery garlic naan makes the perfect vessel for scooping up the creamy yoghurt and spices, enhancing every bite.
Cucumber Raita: This cooling yoghurt-based side brings a refreshing touch, perfectly countering the warmth of the chaat masala.
Paneer Tikka: Grilled spiced paneer adds a hearty element, making for a satisfying vegetarian option that pairs wonderfully with potatoes.
Mixed Green Salad: A vibrant salad with crisp greens and citrus vinaigrette adds freshness, complementing the flavors of the potatoes without overwhelming them.
Mango Lassi: This sweet and creamy drink tones down the spice and adds a luscious fruity note, perfect for sipping alongside your meal.
Spicy Lentil Soup: A savory lentil soup brings warmth and earthiness, making this a cozy option that works beautifully with the potatoes. The depth of flavor intertwines harmoniously with the spices.
Pakoras: These crispy fritters bring an added crunch and depth with their spiced batter, a delightful snack that’s hard to resist when served alongside.

Expert Tips for Chaat Masala Potatoes with Yoghurt

Dry Potatoes First: Ensure your boiled potatoes are completely dry before tossing with oil and spices. This is crucial for achieving that crispy texture when roasting chaat masala potatoes with yoghurt.
Spice It Up: Adjust the amount of chaat masala and green chili according to your spice tolerance. Start small and taste; you can always add more to enhance the flavor.
Roast Alternatives: For a quicker method, consider using an air fryer to roast your potatoes. It can give you the same crispiness in less time, making it a great option for busy weeknights.
Freshness Matters: Use fresh coriander and lemon juice for the chutney to really brighten up the dish. Dried herbs and bottled lemon juice won’t provide the same vibrant flavor.
Serve Immediately: Enjoy your chaat masala potatoes fresh from the oven to ensure they retain their crispness. Reheating may cause them to lose texture, so serve hot for the best experience!

Chaat Masala Potatoes with Yoghurt Recipe FAQs

What type of potatoes are best for this recipe?
I recommend using baby new potatoes for their waxy texture and ability to crisp up beautifully. If you can’t find them, any small waxy potatoes will work well, providing similar results.

How should I store leftover chaat masala potatoes?
Store leftover chaat masala potatoes in an airtight container in the fridge for up to 3 days. It’s important to let them cool completely to maintain their quality. Make sure to reheat them in an oven for the best texture.

Can I freeze chaat masala potatoes?
Absolutely! To freeze, spread the roasted chaat masala potatoes in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag, where they can be kept for up to 2 months. When ready to enjoy, reheat them straight from frozen in a preheated oven at 200°C (180°C fan) for about 10-15 minutes, or until hot and crispy.

What if my potatoes aren’t getting crispy enough?
If your potatoes aren’t achieving that desired crispness, ensure they’re completely dry after boiling before tossing with oil and spices. You might also want to roast them on a baking tray lined with parchment and make sure they’re spread out in a single layer; overcrowding can prevent them from browning well.

Is this dish suitable for my dietary restrictions?
Yes! This recipe is both egg-free and nut-free, making it a perfect choice for many dietary needs. If you’re concerned about allergens, always double-check your ingredient labels, especially for the yoghurt and any spices you use.

How can I make this dish spicier or milder?
To adjust the spice level, you have control over the chaat masala and green chili. Start with a smaller amount and gradually add more to suit your taste. If you want it milder, simply omit the green chili from the recipe altogether. Enjoy experimenting with the flavors!