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
Scale
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
