Chaat Masala Potatoes with Yoghurt Recipe
If you’re looking for a dish that’s positively bursting with flavor, look no further than Chaat Masala Potatoes with Yoghurt. This classic Indian-inspired appetizer brings together crispy, golden potatoes tossed in a riot of spices, all nestled on a blanket of creamy yoghurt and finished with a confetti of fresh herbs and pomegranate. It’s at once tangy, spicy, cooling, and vibrant — the kind of plate that disappears in minutes at any gathering. Whether you’re a longtime lover of Indian street food or brand new to chaat, this easy recipe is sure to become a favorite in your repertoire.
Ingredients You’ll Need
The magic of Chaat Masala Potatoes with Yoghurt lies in its simple, honest ingredients — each one is essential to creating those punchy flavors and textures. From the earthy, comforting potatoes to the lively blend of spices and the cooling swirl of yoghurt, every component does its part to make this dish unforgettable.
- Baby Potatoes (1 ½ lbs, halved or quartered): These little gems cook quickly and get deliciously crispy on the outside while staying fluffy inside.
- Vegetable Oil (2 tablespoons): Helps the potatoes crisp up beautifully and carries the spices evenly.
- Cumin Seeds (1 teaspoon): Toasted in oil, they release a nutty, aromatic base flavor that anchors the whole dish.
- Chaat Masala (1 teaspoon): This tangy, zesty spice mix is the heart of the recipe, giving the potatoes their irresistible street-food flair.
- Kashmiri Red Chili Powder (½ teaspoon, or paprika): Adds a gentle heat and gorgeous color — feel free to adjust for your spice preference.
- Ground Coriander (½ teaspoon): Lends a fresh, citrusy undertone that balances the richness of the potatoes.
- Salt (to taste): Essential for bringing out all the flavors; don’t be shy!
- Plain Greek Yoghurt (1 cup, or thick plain yoghurt): Its cool, creamy tang is the perfect foil for the spiced potatoes.
- Sugar (½ teaspoon): Just a touch to mellow the yoghurt and round out the flavors.
- Fresh Cilantro (2 tablespoons, chopped): Adds a pop of green and a burst of bright, herbal freshness.
- Mint Leaves (1 tablespoon, chopped): Offers a cooling lift that plays beautifully with the spices.
- Pomegranate Seeds (1 tablespoon, optional): For a juicy, jewel-like garnish that adds sweetness and crunch.
- Juice of ½ Lime: A final squeeze wakes up all the flavors and ties everything together.
How to Make Chaat Masala Potatoes with Yoghurt
Step 1: Boil the Potatoes
Start by placing your halved or quartered baby potatoes into a pot of salted water. Boil them until they’re just fork-tender, about 10 to 12 minutes. You want them cooked through but not falling apart, so keep an eye on them. Once done, drain and let them steam dry in the colander for a few minutes — this step ensures they’ll crisp up nicely in the pan.
Step 2: Crisp and Spice the Potatoes
Heat the vegetable oil in a large skillet over medium heat. When it’s shimmering, toss in the cumin seeds and let them sizzle for about 30 seconds, releasing their fragrant aroma. Add the boiled potatoes to the pan and sauté for 6 to 8 minutes, stirring occasionally, until they’re golden and crispy on the outside. Now, sprinkle in the chaat masala, Kashmiri chili powder, ground coriander, and salt. Toss everything together so the potatoes are evenly coated in that glorious spice mix, then cook for another 1 to 2 minutes so the flavors really infuse.
Step 3: Prepare the Yoghurt Base
While the potatoes are crisping up, grab a small bowl and whisk together the Greek yoghurt, sugar, and a pinch of salt. This creates a silky, lightly sweetened base that will balance the bold spices of the potatoes. The yoghurt should be smooth and creamy, ready to cradle those hot, spiced potatoes.
Step 4: Assemble and Garnish
To serve, spread the whipped yoghurt in a generous layer on your serving platter. Top with the hot, spiced potatoes, piling them high so every scoop gets a bit of everything. Shower with chopped cilantro, mint, and a squeeze of lime juice. If you’re feeling fancy, scatter pomegranate seeds over the top for a burst of color and sweetness. The finished dish is a feast for the senses!
How to Serve Chaat Masala Potatoes with Yoghurt
Garnishes
Garnishing is where you can really let your creativity shine with Chaat Masala Potatoes with Yoghurt. Sprinkle the top with plenty of chopped cilantro and mint for a fresh, herbal lift, then add pomegranate seeds for a touch of juicy sweetness and a pop of color. A final squeeze of lime brightens the whole dish, making each bite sing. For extra flair, a drizzle of tamarind chutney or a scatter of thinly sliced red onions never goes amiss.
Side Dishes
This dish is surprisingly versatile! Serve it as a vibrant appetizer at your next party or as a lively side to your favorite Indian mains. It pairs beautifully with dal, grilled meats, or a simple bowl of steamed rice. If you’re planning a spread, try it alongside samosas, pakoras, or a big, crunchy salad for a complete and satisfying meal.
Creative Ways to Present
Chaat Masala Potatoes with Yoghurt isn’t just delicious — it’s gorgeous, too! For a fun twist, try serving it in individual bowls or glasses for a modern party vibe. Or load the potatoes and yoghurt into lettuce cups for a fresh, handheld version. You can even pile them onto toasted naan for a hearty open-faced snack. However you serve it, this dish is guaranteed to draw a crowd.
Make Ahead and Storage
Storing Leftovers
Leftover Chaat Masala Potatoes with Yoghurt keep surprisingly well. Store the potatoes and yoghurt separately in airtight containers in the refrigerator. The potatoes will stay good for up to 3 days, and the yoghurt will remain fresh for about the same. Keeping them separate helps maintain the texture and ensures each component tastes its best when you’re ready for round two.
Freezing
While the yoghurt sauce doesn’t freeze well, the spiced potatoes can absolutely be frozen. Spread the cooled potatoes on a baking sheet, freeze until solid, then transfer to a zip-top bag for up to a month. When you’re ready, reheat them until crisp and serve with freshly whipped yoghurt and garnishes. This makes it easy to enjoy Chaat Masala Potatoes with Yoghurt on demand!
Reheating
To bring leftover potatoes back to life, a quick reheat in a hot skillet or oven works wonders — just a few minutes is all it takes to restore their crispiness. Avoid microwaving if possible, as it can make them a bit soggy. Serve the reheated potatoes over fresh yoghurt, and don’t forget those garnishes for that just-made magic.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! Just cut larger potatoes into even, bite-sized pieces so they cook evenly and get that perfect golden crust. Yukon Gold or red potatoes work especially well for this recipe.
What is chaat masala, and can I make it at home?
Chaat masala is a tangy, salty, slightly spicy Indian spice blend often used in street foods. If you can’t find it, you can mix your own with cumin, coriander, dried mango powder (amchur), black salt, and a pinch of chili powder — but the ready-made blend is a handy shortcut.
Is Chaat Masala Potatoes with Yoghurt gluten-free?
Yes! This recipe is naturally gluten-free as long as you double-check your chaat masala blend. It’s a great choice for entertaining guests with dietary restrictions.
Can I make this dish vegan?
Definitely. Swap out the Greek yoghurt for a thick, unsweetened plant-based yoghurt (like coconut or almond) and check that your sugar is vegan-friendly. The rest of the ingredients are already vegan, so you’re all set.
Can I serve Chaat Masala Potatoes with Yoghurt warm or cold?
You can enjoy this dish either way! Warm potatoes are especially comforting, but the flavors shine at room temperature as well. It’s a perfect make-ahead dish for picnics or parties.
Final Thoughts
If you’re craving something bold, zesty, and utterly satisfying, Chaat Masala Potatoes with Yoghurt is the answer. It’s a dish that’s as easy to make as it is impressive to serve, and every bite is a celebration of flavor and texture. Give it a try — your taste buds (and your friends) will thank you!
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Chaat Masala Potatoes with Yoghurt Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Chaat Masala Potatoes with Yoghurt is a flavorful Indian appetizer featuring crispy sautéed baby potatoes seasoned with chaat masala and spices, served atop a creamy bed of tangy Greek yoghurt. Garnished with fresh cilantro, mint, pomegranate seeds, and a squeeze of lime, this dish offers a delightful balance of textures and vibrant flavors perfect for a tasty snack or side.
Ingredients
Potatoes and Spices
- 1 ½ lbs baby potatoes (halved or quartered)
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon chaat masala
- ½ teaspoon Kashmiri red chili powder (or paprika)
- ½ teaspoon ground coriander
- Salt to taste
Yoghurt Sauce
- 1 cup plain Greek yoghurt (or thick plain yoghurt)
- ½ teaspoon sugar
- Pinch of salt
Garnishes
- 2 tablespoons fresh cilantro (chopped)
- 1 tablespoon mint leaves (chopped)
- 1 tablespoon pomegranate seeds (optional)
- Juice of ½ lime
Instructions
- Boil the potatoes: Place the halved or quartered baby potatoes in a pot of salted water and boil until they are just fork-tender, about 10 to 12 minutes. Drain the potatoes and let them steam dry for a few minutes to remove excess moisture.
- Toast cumin seeds: Heat the vegetable oil in a large skillet over medium heat. Add the cumin seeds and toast them until fragrant, about 30 seconds, to release their aroma and flavor into the oil.
- Sauté the potatoes: Add the boiled potatoes to the skillet and sauté them for 6 to 8 minutes, stirring occasionally, until they develop a golden and crispy exterior.
- Season the potatoes: Sprinkle the sautéed potatoes with chaat masala, Kashmiri red chili powder (or paprika), ground coriander, and salt. Toss everything together evenly and cook for an additional 1 to 2 minutes to allow the spices to coat the potatoes and infuse their flavors.
- Prepare the yoghurt sauce: In a bowl, whisk the plain Greek yoghurt with sugar and a pinch of salt until smooth and creamy. Adjust sweetness or saltiness to taste.
- Assemble and garnish: Spread the yoghurt evenly on a serving platter or individual plates. Pile the hot spiced potatoes on top of the yoghurt. Garnish with freshly chopped cilantro, mint leaves, a squeeze of lime juice, and pomegranate seeds if using. Serve warm or at room temperature.
Notes
- This dish can be enjoyed warm or at room temperature, making it a versatile appetizer or side dish.
- For an extra tangy flavor, drizzle tamarind chutney over the potatoes before serving.
- Adding thinly sliced red onions on top adds a crisp texture and sharpness that complements the dish well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Side Dish
- Method: Boiling, Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 4g
- Sodium: 260mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
