If you love the vibrant flavors of Indian street food, you’re going to fall head over heels for this Chaat Masala Potatoes with Yoghurt Recipe. It’s a dazzling combination of crisp, golden baby potatoes tossed in a tangy and spicy chaat masala blend, resting atop a cool, creamy bed of tangy yoghurt. Every bite bursts with bold spices, refreshing lemon, and the fresh crunch of cilantro and red onions. Whether you’re looking for a spectacular side dish or a snack that wows with flavor and texture, this recipe never fails to impress with its simple ingredients and unforgettable taste.
Ingredients You’ll Need
Gathering these straightforward but key ingredients is the first step to creating the magic of Chaat Masala Potatoes with Yoghurt Recipe. Each one plays an essential role, bringing color, spice, creaminess, or crunch to the final dish.
- Baby potatoes (1 1/2 pounds, halved): Choose small, tender potatoes for perfect bite-sized crisps after cooking.
- Vegetable oil (2 tablespoons): For achieving that irresistible golden, crispy crust on the potatoes.
- Chaat masala (1 teaspoon, plus extra for garnish): The signature tangy spice mix that gives this dish its piquant punch.
- Cumin powder (1/2 teaspoon): Adds a warm, earthy depth to balance the chaat masala’s brightness.
- Paprika or Kashmiri red chili powder (1/2 teaspoon): For a mild heat and a vibrant reddish hue.
- Salt (1/4 teaspoon): Enhances all the spices and overall flavor harmony.
- Plain Greek yoghurt (1 cup): Creates a cooling, creamy base that contrasts perfectly with the spiced potatoes.
- Lemon juice (1 tablespoon): Brightens the yoghurt and adds a fresh zing.
- Fresh cilantro (1 tablespoon, chopped): Delivers herbal freshness and a splash of green.
- Red onion (1 tablespoon, finely chopped): Offers a sharp, crunchy bite in every serving.
- Optional toppings – pomegranate seeds or sev: These bring delightful pops of sweetness or crunch to elevate the dish further.
How to Make Chaat Masala Potatoes with Yoghurt Recipe
Step 1: Boil the Potatoes
Start by boiling your halved baby potatoes in salted water until they are just tender—this usually takes about 10 to 12 minutes. It’s important not to overcook them here because you want to keep a bit of firmness inside so they crisp beautifully later. Once cooked, drain them well and allow them to dry slightly to avoid splattering when frying.
Step 2: Pan-Fry to Crispy Perfection
Heat your vegetable oil over medium-high heat, then add the potatoes to the skillet. Cook them for 6 to 8 minutes, stirring occasionally, until each piece turns a gorgeous golden brown and develops a crisp exterior. This step transforms simple boiled potatoes into something spectacularly crunchy and irresistible.
Step 3: Spice it Up
Sprinkle the potatoes evenly with chaat masala, cumin powder, paprika or Kashmiri chili powder, and salt right in the pan. Toss everything gently so the potatoes become evenly coated with those bold spices full of vibrant flavor. Then, remove the pan from heat and set aside while you prepare the yoghurt.
Step 4: Prepare the Tangy Yoghurt
In a small bowl, whisk together the plain Greek yoghurt and fresh lemon juice until smooth and creamy. This tangy mixture provides a cool counterpoint to the hot, spiced potatoes and brings a lovely balance to the dish.
Step 5: Assemble Your Dish
Spread the yoghurt as a base on a serving platter or individual plates. Top generously with the spiced potatoes, allowing those golden morsels to rest beautifully atop the creamy yoghurt. Finally, sprinkle extra chaat masala, chopped cilantro, red onion, and if you like, pomegranate seeds or sev for a splash of color and texture.
How to Serve Chaat Masala Potatoes with Yoghurt Recipe
Garnishes
Don’t underestimate the power of garnishes when serving this dish. A sprinkle of extra chaat masala dusts the potatoes with extra tang and aroma, while fresh cilantro flecks lift the dish’s visual appeal and add refreshing herbal notes. Finely chopped red onion provides a pleasant bite, and the optional pomegranate seeds or sev bring bursts of sweet and crunchy texture, making the presentation unforgettable.
Side Dishes
This recipe shines as an accompaniment to many meals. It pairs wonderfully alongside Indian curries, grilled meats, or even as part of a festive snack platter. The coolness of the yoghurt offsets spicy mains wonderfully, and it’s also a great vegetarian option that stands on its own for lighter meals or teatime treats.
Creative Ways to Present
Try layering the potatoes and yoghurt in individual glasses for a modern take on serving, turning this traditional recipe into a fun appetizer. Alternatively, build a colorful chaat bowl by adding chopped tomatoes, cucumbers, and a drizzle of tamarind chutney for extra zing. The vibrant colors and layers will surely impress your guests and entice everyone to dive in.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Chaat Masala Potatoes with Yoghurt Recipe in an airtight container in the fridge for up to two days. Store the yoghurt separately from the potatoes to maintain the crispness of the spiced potatoes. When ready to eat, reassemble the dish just before serving.
Freezing
This dish is best enjoyed fresh, but if you must freeze, only freeze the cooked potatoes without the yoghurt. Place them in a freezer-safe container and thaw in the fridge overnight before reheating. The texture may change slightly, so crisping up in a hot skillet again helps revive them.
Reheating
To reheat the potatoes, use a skillet over medium heat to restore their crunch. Avoid microwaving if you want to keep that irresistible golden crust. Once hot, pair freshly whisked yoghurt with the potatoes for best flavor and texture.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! You can use any small or medium-sized potatoes, but keep in mind that baby potatoes cook faster and tend to crisp up nicely with their tender skins. If using larger potatoes, cut them into bite-sized chunks and adjust boiling time accordingly.
Is it possible to make this dish vegan?
Yes, simply substitute the plain Greek yoghurt with a plant-based yoghurt alternative like coconut or almond yoghurt. The rest of the recipe and flavors work beautifully with this swap.
How spicy is chaat masala, and can I adjust the heat?
Chaat masala has a tangy, mildly spicy flavor that isn’t overwhelmingly hot but very flavorful. If you prefer extra heat, you can add a pinch of cayenne or extra chili powder. Conversely, reduce the paprika if you want a milder version.
Can I roast the potatoes instead of frying them?
Definitely! Roasting at 425°F (220°C) for 25 to 30 minutes until golden and crispy is a fantastic alternative that saves some oil and hands-on time. Toss the boiled potatoes in oil and spices before roasting for full flavor.
What are some creative toppings to try besides pomegranate seeds and sev?
Chopped roasted peanuts, toasted sesame seeds, or finely diced mango chutney can add exciting new flavors and textures. Feel free to experiment to find your favorite twist on this classic recipe.
Final Thoughts
This Chaat Masala Potatoes with Yoghurt Recipe is a delightful celebration of bold Indian flavors packed into an easy-to-make dish that never fails to impress. Whether as a snack, side dish, or part of a festive meal, it’s sure to become a quick favorite in your kitchen. So gather your ingredients, dive in, and enjoy the fun, vibrant flavors with every bite—you won’t regret it!
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Chaat Masala Potatoes with Yoghurt Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian, Gluten Free
Description
Chaat Masala Potatoes with Yoghurt is a flavorful Indian side dish featuring crispy pan-fried baby potatoes tossed in aromatic spices and served on a smooth bed of tangy Greek yoghurt. Garnished with fresh cilantro, red onion, and optional toppings like pomegranate seeds or sev, this dish offers a delightful blend of textures and vibrant flavors that make it a perfect accompaniment to your meal or a tasty snack on its own.
Ingredients
Potatoes & Spices
- 1 1/2 pounds baby potatoes, halved
- 2 tablespoons vegetable oil
- 1 teaspoon chaat masala (plus more for garnish)
- 1/2 teaspoon cumin powder
- 1/2 teaspoon paprika or Kashmiri red chili powder
- 1/4 teaspoon salt
Yoghurt Sauce & Garnish
- 1 cup plain Greek yoghurt
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon finely chopped red onion
- Optional: pomegranate seeds or sev for topping
Instructions
- Boil the Potatoes: Place the halved baby potatoes in salted water and boil until they are just tender, about 10 to 12 minutes. Drain the potatoes thoroughly and allow them to dry slightly to prevent splattering during frying.
- Pan-Fry the Potatoes: Heat vegetable oil in a skillet over medium-high heat. Add the potatoes and fry for 6 to 8 minutes, stirring occasionally, until they turn golden and crispy on the outside.
- Season the Potatoes: Sprinkle the fried potatoes evenly with chaat masala, cumin powder, paprika, and salt. Toss well to ensure all potatoes are coated uniformly with the spices, then remove the skillet from heat.
- Prepare the Yoghurt Sauce: In a small bowl, whisk together the plain Greek yoghurt and lemon juice until the mixture is smooth and creamy.
- Assemble the Dish: Spread the yoghurt mixture on a serving platter or individual plates. Arrange the spiced potatoes on top of the yoghurt layer.
- Garnish and Serve: Garnish with extra chaat masala, chopped fresh cilantro, finely chopped red onion, and optional pomegranate seeds or sev. Serve immediately to enjoy the contrast of hot crispy potatoes with cool tangy yoghurt.
Notes
- Instead of pan-frying, you can roast the potatoes by baking them in a preheated oven at 425°F (220°C) for 25 to 30 minutes for a hands-off cooking method.
- For a vegan version of this dish, substitute the Greek yoghurt with your choice of plant-based yoghurt.
- Adjust the quantity of chaat masala and paprika to control the level of spiciness according to your preference.
- Pomegranate seeds add a lovely burst of sweetness and color; sev adds crunchiness typical in Indian chaat dishes.
