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Chaat masala potatoes with yoghurt

Irresistibly Spiced Chaat Masala Potatoes with Yoghurt Delight

This recipe for chaat masala potatoes with yoghurt combines crispy roasted potatoes with a creamy dressing, perfect for a flavorful vegetarian side dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Indian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 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.
For the Toppings
  • 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.
For the Sauces
  • 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.

Equipment

  • Oven
  • Blender
  • Baking Tray
  • Large pot
  • colander
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 220°C (200°C fan/Gas 7). Prepare your baking tray by lightly greasing it.
  2. Boil salted water in a large pot. Add the sliced baby new potatoes and cook for about 6 minutes until nearly tender.
  3. Drain the potatoes and lay them out on a towel to dry completely.
  4. In a bowl, toss the dried potatoes with olive oil, chaat masala, ground turmeric, salt, and pepper. Spread onto the baking tray.
  5. Roast the potatoes in the oven for about 35 minutes, stirring halfway through for even browning.
  6. In a blender, combine fresh coriander, green chili, lime juice, olive oil, and salt until smooth to make the coriander chutney.
  7. In a bowl, mix tamarind paste, caster sugar, chaat masala, and water to create a dressing.
  8. Assemble the dish by spreading Greek-style yoghurt on a platter, adding coriander chutney, crispy potatoes, red onion and green chili.
  9. Drizzle tangy tamarind dressing on top and sprinkle with nigella seeds. Serve hot.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 35gProtein: 5gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 5gSodium: 300mgPotassium: 450mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Ensure potatoes are fully dry before tossing with oil and spices for crispiness. Adjust spice levels to preference.

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