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
Scale
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.
