Chaat Masala Potatoes with Yoghurt Recipe
Get ready to fall in love with a bowl bursting with flavors and colors: Chaat Masala Potatoes with Yoghurt brings the best of zesty street food vibes right to your table. This dish balances creamy Greek yoghurt, perfectly crisped potatoes, and an irresistible mix of warming Indian spices—all topped with vibrant garnishes for a festive finish. It’s a fantastic snack or side, layered with tang, heat, crunch, and freshness, and comes together in just 30 minutes. Every bite is a party, whether you’re a chaat addict or a first-timer to this craveable flavor combo.
Ingredients You’ll Need
Ingredients You’ll Need
With just a handful of carefully chosen ingredients, Chaat Masala Potatoes with Yoghurt showcases how the right spices and bright accents can truly transform something humble—like potatoes—into a wow-worthy dish. Each element adds its own pop of taste, texture, or color to make the magic happen.
- Baby potatoes (1 1/2 lbs, halved): Their creamy texture and quick cook time make them perfect for soaking up all the flavors.
- Olive oil (2 tablespoons): Helps crisp up the potatoes and brings a lovely richness.
- Cumin seeds (1 teaspoon): Toast these for fragrant, earthy undertones that anchor the dish.
- Chaat masala (1 teaspoon): The star seasoning—tangy, salty, and packed with South Asian spice market energy.
- Ground turmeric (1/2 teaspoon): Adds golden color and gentle warmth that pairs perfectly with potatoes.
- Kashmiri red chili powder or paprika (1/2 teaspoon): Delivers vibrant color and a hint of mild heat.
- Salt (to taste): Pulls all the dynamic flavors together.
- Plain Greek yogurt (1 cup): Creamy, tangy, and refreshing—the perfect foil to the bold spices.
- Lemon juice (1 tablespoon): Brings brightness and a little zing to the yoghurt base.
- Fresh cilantro (2 tablespoons, chopped): For a burst of herby freshness and color on top.
- Red onion (1 tablespoon, finely chopped, optional): Adds a little crunch and sweet sharpness if you like things extra lively.
- Pomegranate seeds (1 tablespoon, optional): Jewels of juicy, sweet-tart flavor for the final flourish.
How to Make Chaat Masala Potatoes with Yoghurt
Step 1: Boil and Prep the Potatoes
Start by bringing a generous pot of salted water to a boil. Drop in the halved baby potatoes and let them cook for about 10 to 12 minutes, until they’re perfectly fork-tender, not mushy. Drain them well, and give the potatoes a few minutes to dry out and cool slightly; this small pause helps them form that golden, crispy crust in the next step.
Step 2: Sauté Until Golden and Crispy
Heat the olive oil in a roomy skillet over medium heat. Add the cumin seeds and listen for their sizzle—once they’re fragrant and toasty (it takes about 30 seconds), toss in the boiled potatoes. Let them sauté for 5 to 7 minutes, stirring every so often, until they’re beautifully golden and those edges start to crisp up. If you want them extra crispy, feel free to gently smash the potatoes before they hit the skillet or even try roasting them at 425°F for 25 to 30 minutes.
Step 3: Spice It Up
Once the potatoes are almost done, sprinkle on the chaat masala, turmeric, chili powder, and salt. Toss everything together so each potato is evenly coated in those lively flavors. Let the spices toast on the hot potatoes for an extra minute or two—this really amps up their punch and makes the whole kitchen smell incredible.
Step 4: Whisk the Yoghurt Base
While your potatoes are sizzling, grab a small bowl and whisk together the Greek yogurt, lemon juice, and a pinch of salt. Aim for a silky, pourable consistency. This creamy base will cool down the spices and add that classic tang that makes Chaat Masala Potatoes with Yoghurt truly irresistible.
Step 5: Assemble and Garnish
Spread the tangy yoghurt in a generous swoosh over your serving platter. Pile the warm, spiced potatoes right on top, letting them sink into the creamy layer. Shower it all with chopped cilantro, a scattering of red onion, and jewel-like pomegranate seeds if you’ve got them. Serve right away—the blend of warm potatoes and cool yoghurt is pure magic.
How to Serve Chaat Masala Potatoes with Yoghurt
Garnishes
Don’t be shy with those toppings! Fresh cilantro gives a herbal lift, while finely chopped red onion adds a pleasant crunch and subtle bite. For a pop of color and joy, toss on some pomegranate seeds—each one is like a burst of sweet-tart sunshine. If you want to go all-out, a sprinkle of extra chaat masala or even some crispy sev (Indian chickpea noodles) can make it party-ready.
Side Dishes
Chaat Masala Potatoes with Yoghurt is fantastic as a standout vegetarian snack, but it sings alongside a spread of Indian favorites. Pair it with a cooling cucumber raita, some warm naan or parathas, and maybe a hearty dal or chana masala for an unforgettable feast. It’s also a hit with grilled meats or tossed into a picnic platter for a global twist.
Creative Ways to Present
This dish offers plenty of room for fun and flair! Try presenting the potatoes over individual yoghurt “swooshes” for party appetizers, or serve in a big shared platter for family-style snacking. Layer in bowls for a street-food “chaat” experience, or even stuff the mix into pita pockets with crunchy veggies for a fusion lunch. However you serve it, Chaat Masala Potatoes with Yoghurt is always instantly inviting.
Make Ahead and Storage
Storing Leftovers
Got extras? Store the potatoes and yoghurt separately in airtight containers in the fridge. Potatoes will stay fresh for up to three days, while the yoghurt can last a few days longer. Make sure everything is fully cooled before storing to keep flavors bright and textures spot-on.
Freezing
While the yoghurt sauce won’t freeze well, the cooked potatoes are surprisingly freezer-friendly! Simply pack the cooled, spiced potatoes in a freezer bag and freeze for up to a month. When ready to enjoy, let them thaw in the fridge before reheating and assembling with fresh yoghurt and garnishes.
Reheating
For best results, re-crisp the potatoes in a hot skillet with a splash of oil, or pop them in a 400°F oven for 10 minutes. This revives their crispiness and deepens their flavor. Always add the cool yoghurt and garnishes just before serving for maximum contrast and impact.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! Just cut larger potatoes into bite-size chunks and proceed as directed. Baby potatoes are preferred for their creamy texture and adorable look, but regular Yukon Gold or red potatoes work beautifully too.
Is there a dairy-free alternative for the yoghurt?
Yes—swap in your favorite plain plant-based yoghurt such as coconut or almond. Just ensure it’s thick and unsweetened for the best contrast to the hot, spicy potatoes.
What can I use if I can’t find chaat masala?
Chaat masala has a wonderfully tangy, almost funky flavor that’s tough to replicate exactly, but you can come close by mixing 1/2 teaspoon each of ground cumin, coriander, amchoor (dried mango powder) or lemon zest, and a pinch of salt and black pepper. It won’t be quite the same, but it’ll give you a tasty twist!
Can I make Chaat Masala Potatoes with Yoghurt ahead of time for a party?
You can boil and crisp the potatoes earlier in the day, then reheat and assemble with the yoghurt and toppings just before serving. This way, you get the texture and vibrant look without last-minute stress.
How spicy is this dish, and can I adjust the heat level?
Chaat Masala Potatoes with Yoghurt is designed to be flavorful more than fiery—Kashmiri chili is mild, but you can dial the heat up or down by swapping in cayenne or omitting the chili altogether. Taste and adjust as you go; this dish is all about making it your own.
Final Thoughts
If you’ve never tried Chaat Masala Potatoes with Yoghurt, let this recipe be your delicious introduction. It’s vibrant, fresh, and loaded with amazing contrasts—crispy, creamy, tangy, and spicy all in one bowl. Whether you serve it as a snack, side, or centerpiece, get ready for happy faces around the table. Go on, give it a try and let those bold flavors spark some joy in your kitchen!
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Chaat Masala Potatoes with Yoghurt Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Enjoy the delightful flavors of Chaat Masala Potatoes with Yoghurt, a vibrant and tangy Indian dish that makes for a flavorful snack or side. Crispy spiced baby potatoes are paired with creamy yogurt, fresh cilantro, and optional red onions and pomegranate seeds for a burst of taste and texture.
Ingredients
Baby Potatoes:
- 1 1/2 lbs baby potatoes, halved
Spice Mix:
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon chaat masala
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon Kashmiri red chili powder or paprika
- Salt to taste
Yoghurt Topping:
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon finely chopped red onion (optional)
- 1 tablespoon pomegranate seeds (optional)
Instructions
- Boil the Potatoes: Boil the halved baby potatoes in salted water until fork-tender, about 10–12 minutes. Drain and let them dry slightly.
- Saute the Potatoes: Heat olive oil in a large skillet over medium heat. Add cumin seeds, then the potatoes, and sauté until golden and crispy.
- Season the Potatoes: Sprinkle with chaat masala, turmeric, red chili powder, and salt. Toss to coat evenly and cook for another minute.
- Prepare the Yoghurt: Whisk yogurt with lemon juice and salt until smooth. Spread on a plate.
- Assemble: Pile the warm spiced potatoes on the yogurt. Garnish with cilantro, red onion, and pomegranate seeds.
- Serve: Enjoy immediately as a snack or side dish.
Notes
- For extra crispiness, lightly smash the potatoes before sautéing.
- You can also roast the potatoes in the oven at 425°F (220°C) for 25–30 minutes instead of pan-frying.
- Adjust chaat masala to taste for a tangy, salty-sour flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Appetizer
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 3g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg
