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Chaat Masala Potatoes with Yoghurt

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This flavorful Indian-inspired dish features crispy roasted potatoes paired with creamy yogurt, tangy tamarind dressing, and fresh coriander chutney. It’s perfect as a vibrant vegetarian side or a delightful centerpiece for any meal!

Ingredients

Scale

For the Chaat Masala Potatoes:

  • 750g (1lb 10oz) baby new potatoes, cut lengthways into 1cm (½in) thick slices
  • 2 tbsp olive oil
  • 1 tsp chaat masala
  • ½ tsp ground turmeric
  • 250g (9oz) Greek-style yoghurt
  • ½ small red onion, thinly sliced
  • 1 green chilli, thinly sliced
  • 1½ tsp coriander seeds, toasted
  • 1½ tsp nigella seeds, toasted
  • Salt, to taste

For the Coriander Chutney:

  • 30g (1oz) fresh coriander
  • 1 green chilli, seeds removed, roughly chopped
  • 1 tbsp lime juice
  • 4 tbsp olive oil
  • Salt, to taste

For the Sweet Tamarind Dressing:

  • 1½ tbsp shop-bought tamarind paste
  • 1½ tsp caster sugar
  • ¼ tsp chaat masala

Instructions

  1. Prepare the Potatoes: Preheat the oven to 220°C (200°C Fan)/Gas 7.
    In a saucepan, place the potatoes with 2 tsp of salt and enough cold water to cover them by about 4cm (1½in).
    Bring to a boil over medium-high heat, then simmer for 6 minutes, until the potatoes are almost cooked but still firm. Drain and pat dry.
  2. Roast the Potatoes: Line a large baking tray with baking paper. Spread the potatoes on the tray.
    Toss with olive oil, chaat masala, turmeric, ⅓ tsp salt, and a good grind of pepper.
    Roast in the oven for 35 minutes, stirring once or twice, until the potatoes are deeply golden and crispy.
  3. Make the Coriander Chutney: In a food processor or blender, combine fresh coriander, green chilli, lime juice, olive oil, and ¼ tsp salt.
    Blend until smooth. Set aside.
  4. Prepare the Tamarind Dressing: In a small bowl, whisk together tamarind paste, caster sugar, ¼ tsp chaat masala, and 1½ tsp water until the sugar dissolves. Set aside.
  5. Assemble the Dish: Spread the yogurt on a large serving platter.
    Swirl the coriander chutney through the yogurt without fully mixing it.
    Drizzle with half of the tamarind dressing.
    Top with roasted potatoes, red onion slices, and green chilli.
    Drizzle the remaining tamarind dressing over the dish.
    Sprinkle with toasted coriander and nigella seeds for a finishing touch.

Notes

  • This dish can be served as a side or a light meal.
  • You can adjust the amount of tamarind dressing and chutney based on your flavor preference.
  • If you prefer spicier dishes, add more green chilli or a pinch of extra chaat masala.

Nutrition

Find it online: https://deliceflash.com/chaat-masala-potatoes-with-yoghurt/