If you’ve ever craved a snack that bursts with tangy, spicy, and fresh flavors all at once, then this Chaat Masala Potatoes with Yoghurt Recipe is going to become your new obsession. Picture crispy baby potatoes seasoned with aromatic chaat masala and warming spices, perfectly balanced by a cool, creamy yoghurt sauce that brightens every bite. Whether you want a quick appetizer or a vibrant side dish, these potatoes deliver authentic Indian street food vibes right in your kitchen, making every meal feel like a celebration.
Ingredients You’ll Need
Gathering these simple yet carefully selected ingredients is the first step to creating a dish full of character and vibrant flavor. Each component plays a key role— from the tender potatoes that provide comforting texture to the zingy spices and fresh garnishes that add layers of taste and color.
- Baby potatoes: Using halved baby potatoes ensures a perfect balance between crispy edges and soft interiors.
- Vegetable oil: Essential for frying the potatoes until golden and irresistibly crisp.
- Chaat masala: The signature spice blend that brings tanginess and depth to infuse the potatoes with authentic flavor.
- Cumin powder: Adds a warm, earthy undertone that complements the chaat masala beautifully.
- Paprika or Kashmiri red chili powder: Provides a mild heat and vibrant red color for visual appeal and flavor.
- Salt: Enhances all the natural flavors and spices.
- Plain Greek yoghurt: Creates a cool, creamy base that balances the spices with refreshing tanginess.
- Lemon juice: Brings brightness and helps loosen the yoghurt dressing for an even spread.
- Fresh cilantro: Adds a burst of herbal freshness and a pop of green color.
- Finely chopped red onion: Provides a crisp texture and sharp bite that cuts through the creaminess.
- Optional toppings (pomegranate seeds or sev): For those looking to add a jewel-like crunch or a traditional street food flair.
How to Make Chaat Masala Potatoes with Yoghurt Recipe
Step 1: Prepare and Cook the Potatoes
Start by boiling the halved baby potatoes in salted water just until they become tender—this usually takes about 10 to 12 minutes. Be careful not to overcook; you want them soft enough inside but still firm to hold their shape when you fry them.
Step 2: Fry Potatoes Until Golden and Crispy
Drain the potatoes well and allow them to dry slightly to prevent oil splatter. Heat vegetable oil in a skillet over medium-high heat, then add the potatoes. Cook them for 6 to 8 minutes, tossing occasionally, until each piece turns golden brown and develops a crispy exterior. This makes the texture irresistibly contrast with the soft inside.
Step 3: Season the Potatoes Generously
While the potatoes are still hot in the pan, sprinkle them evenly with chaat masala, cumin powder, paprika, and a pinch of salt. Toss everything to combine so the spices coat every crispy nook and cranny, releasing their wonderful aromas.
Step 4: Whisk the Yoghurt Sauce
In a small bowl, whisk together the smooth Greek yoghurt and freshly squeezed lemon juice. This simple dressing adds a lovely tang and silkiness that perfectly complements the spiced potatoes.
Step 5: Assemble and Garnish
Spread the yoghurt on a serving platter or individual plates as a creamy base. Top it with the warm, spiced potatoes. Finally, sprinkle extra chaat masala, chopped fresh cilantro, finely chopped red onion, and if you like, add pomegranate seeds or sev for that classic finish that makes this recipe a showstopper.
How to Serve Chaat Masala Potatoes with Yoghurt Recipe
Garnishes
The garnishes truly elevate the dish. Fresh chopped cilantro adds a fragrant herbal note, while the finely chopped red onion lends crunch and bite. Optional pomegranate seeds provide bursts of juicy sweetness, and sev adds a crispy, salty texture that’s iconic to Indian street food. Don’t hold back here—these extras bring both excitement and color that will have everyone reaching for seconds.
Side Dishes
This dish pairs wonderfully with a variety of Indian mains like rich butter chicken, creamy dal, or spicy kebabs. It also works well as an appetizer when served alongside chutneys or a crisp salad, creating a vibrant spread that’s sure to impress guests and family alike.
Creative Ways to Present
For a fun twist, serve the Chaat Masala Potatoes with Yoghurt Recipe in small individual bowls or mason jars for a party snack. You can also layer the yoghurt and potatoes in a glass trifle dish creating a colorful dip presentation. Adding edible flowers or microgreens on top makes for a beautiful and gourmet touch.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (though it’s hard to resist!), store the spiced potatoes and yoghurt separately in airtight containers in the refrigerator. This prevents the potatoes from becoming soggy and keeps the yoghurt fresh. Consume within 2 days for the best flavor and texture.
Freezing
Because of the yoghurt base, freezing this dish isn’t recommended. Freezing and thawing could change the texture and cause the yoghurt to separate, which won’t be as pleasant on the palate. Instead, freeze boiled potatoes before frying if you want to prep ahead.
Reheating
To reheat, gently warm the potatoes in a skillet over medium heat to regain their crispiness. Avoid microwaving directly over the combined dish since the yoghurt sauce may curdle when heated. Reassemble the dish fresh for the best taste experience.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! Just cut larger potatoes into bite-sized pieces to ensure they cook evenly and fry up crispy like baby potatoes. Yukon Gold or red potatoes work great for this recipe.
Is this dish suitable for vegans?
Yes! Simply swap out the Greek yoghurt for a plant-based yoghurt alternative, like coconut or almond yoghurt, to keep the creamy tang while staying vegan-friendly.
What does chaat masala taste like?
Chaat masala is a tangy, slightly salty spice blend with hints of dried mango powder, cumin, coriander, and black salt. It adds a unique zesty flavor that’s essential to many Indian street food dishes, including these potatoes.
Can I prepare this recipe gluten-free?
Definitely. This recipe is naturally gluten-free as long as the chaat masala you use doesn’t contain any gluten additives. Always check your spice blends if you have sensitivities.
How spicy is this dish?
The heat level is mild to moderate depending on your choice of paprika or Kashmiri red chili powder. It provides warm undertones rather than strong spice, making it approachable for most palates.
Final Thoughts
This Chaat Masala Potatoes with Yoghurt Recipe brings together the best of textures and flavors—crispy, creamy, tangy, and fresh—all in one delightful dish. It’s an easy, approachable way to add an exciting Indian-inspired treat to your cooking repertoire. Trust me, once you try it, it will become one of those dishes you love making again and again. Go ahead and give it a whirl—you’re in for a real flavor party!
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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 vibrant Indian side dish featuring crispy pan-fried baby potatoes seasoned with a blend of aromatic spices, served atop a smooth bed of tangy Greek yoghurt. Garnished with fresh cilantro, red onions, and optionally pomegranate seeds or sev, this dish combines spicy, tangy, and fresh flavors for a delightful appetizer or accompaniment.
Ingredients
Potatoes
- 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
- 1 cup plain Greek yoghurt
- 1 tablespoon lemon juice
Garnish
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon finely chopped red onion
- Optional: pomegranate seeds or sev for topping
Instructions
- Boil Potatoes: Boil the halved baby potatoes in salted water until just tender, about 10–12 minutes. Drain and let them dry slightly to ensure they crisp up well when cooked.
- Pan-Fry Potatoes: Heat vegetable oil in a skillet over medium-high heat. Add the potatoes and cook for 6–8 minutes, stirring occasionally, until golden and crispy on the outside.
- Season Potatoes: Sprinkle the potatoes evenly with chaat masala, cumin powder, paprika, and salt. Toss well to coat all the potatoes with the spices, then remove from heat.
- Prepare Yoghurt Sauce: In a small bowl, whisk the plain Greek yoghurt with lemon juice until smooth and slightly tangy.
- Assemble Dish: Spread the yoghurt on a platter or individual plates. Top with the spiced crispy potatoes. Garnish with additional chaat masala, fresh chopped cilantro, finely chopped red onion, and optional pomegranate seeds or sev.
- Serve: Serve immediately while the potatoes retain their crispness and the yoghurt remains cool and refreshing.
Notes
- You can roast the potatoes instead of pan-frying by baking them at 425°F (220°C) for 25–30 minutes to achieve a crispy texture.
- For a vegan version, substitute plain Greek yoghurt with plant-based yoghurt alternatives.
- Garnishing with pomegranate seeds adds a sweet burst that complements the tangy and spicy flavors.
- Adjust the level of chaat masala and chili powder according to your spice preference.
