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This crispy, spiced potato dish delivers a perfect balance of tangy yogurt, aromatic spices, and fresh herbs in every bite. The double dressing of coriander chutney and sweet tamarind creates layers of flavor that transform simple potatoes into an exciting celebration of Indian street food flavors at home.
I first made these potatoes for a dinner party where I needed something to impress my foodie friends without spending hours in the kitchen. The empty platter and requests for the recipe convinced me this would become a regular in my rotation.
Ingredients
- Baby new potatoes: Their waxy texture helps them maintain shape while getting beautifully crisp edges
- Chaat masala: This signature spice blend brings tangy sour notes that make the dish authentically Indian look for brands without artificial additives
- Fresh coriander leaves: Choose bunches with bright green leaves and no wilting for the most vibrant chutney
- Tamarind paste: The secret ingredient that adds complex sweet sour depth stick with concentrate rather than ready made sauce
- Greek yogurt: Opt for full fat variety for the creamiest base that stands up to the spices
- Nigella seeds: Their subtle oniony flavor adds visual contrast and texture to the finished dish
- Green chilies: Adjust quantity based on your heat preference the seeds contain most of the heat
How To Make Chaat Masala Potatoes with Yoghurt
- Prepare the potatoes:
- Start by boiling the baby potatoes in well salted water for precisely 6 minutes. They should be parboiled but still retain some firmness since they will continue cooking in the oven. Drain thoroughly and pat completely dry to ensure maximum crispiness.
- Season and roast:
- Toss the parboiled potatoes with olive oil, making sure each piece is evenly coated. Sprinkle with chaat masala and turmeric, ensuring even distribution. Spread in a single layer on a parchment lined baking tray, giving each potato slice space to crisp. Roast at high temperature, turning halfway through to achieve golden brown edges on all sides.
- Make the chutney:
- Combine fresh coriander, green chili, lime juice, oil and salt in a food processor. Pulse several times then blend until smooth but still maintaining some texture. The fresh coriander chutney should be vibrant green and easily drizzlable. Taste and adjust lime juice if needed.
- Prepare the tamarind dressing:
- Whisk tamarind paste with sugar, chaat masala and water until completely smooth with no lumps. The consistency should be like honey, thick enough to drizzle but thin enough to spread. This sweet tangy sauce balances the spice of the potatoes.
- Assemble the dish:
- Spread yogurt in an even layer across a wide serving platter, creating a cooling base. Artfully drizzle coriander chutney across the yogurt, creating swirls without fully mixing. Add roasted potatoes while still hot, then layer with sliced onions and chilies. Finish with remaining tamarind dressing and toasted seeds for texture and visual appeal.
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Chaat masala is truly the heart of this recipe. I discovered its transformative powers during a cooking class in Mumbai, where the instructor showed us how just a pinch could elevate the simplest ingredients. Now I keep a jar in my spice cabinet for everything from roasted vegetables to fresh fruit.
Make Ahead Options
The beauty of this recipe lies in how easily the components can be prepared in advance. The coriander chutney can be made up to two days ahead and stored in an airtight container in the refrigerator. Just give it a good stir before using as natural separation may occur. The tamarind dressing also keeps well for several days. You can even parboil the potatoes up to a day ahead, but for maximum crispness, roast them right before serving.
Ingredient Substitutions
No need to worry if you cannot find some of the traditional ingredients. Regular potatoes cut into chunks work well though cooking time may need adjustment. Greek yogurt can replace regular yogurt for a thicker base. If tamarind paste is unavailable, combine lime juice with a touch of brown sugar and tomato paste for a similar sweet tart flavor profile. Cumin seeds can stand in for nigella seeds, offering a different but complementary flavor.
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Serving Suggestions
These chaat masala potatoes shine as part of a larger Indian feast but are versatile enough to complement many meals. Serve alongside grilled meats for a fusion dinner, or make it the star of a vegetarian spread with flatbreads and a simple lentil dal. For a spectacular brunch option, top with a fried egg. The dish works both warm and at room temperature, making it ideal for buffet style service or outdoor gatherings where food may sit for a while.
Cultural Context
Chaat refers to a family of savory snacks originating from street food vendors across India. The word literally means "to lick" reflecting how delicious these flavor packed treats are. Traditional chaat combines multiple textures and contrasting flavors crispy, soft, sweet, sour, spicy all in one bite. This recipe brings those street food sensibilities into a more substantial dish while honoring the balancing act that makes chaat so beloved throughout South Asia.
Frequently Asked Questions
- → What type of potatoes work best for this dish?
Baby new potatoes are ideal as their texture and size make them perfect for roasting and absorbing the spices.
- → Can I prepare the coriander chutney ahead of time?
Yes, the coriander chutney can be made up to a day in advance and stored in an airtight container in the refrigerator.
- → What is the purpose of tamarind paste in this dish?
The tamarind paste adds a sweet-tangy flavor that complements the spiced potatoes and yoghurt beautifully.
- → What can I use instead of nigella seeds?
If you don’t have nigella seeds, you can substitute them with sesame seeds or leave them out altogether.
- → Is this dish suitable for gluten-free diets?
Yes, this dish is naturally gluten-free, making it a great option for those with gluten sensitivities.
- → Can I adjust the spice level in this dish?
Absolutely. You can reduce or omit the green chilli in the potatoes or chutney to make it milder.