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
Scale
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.
