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
Scale
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
