If you are craving a snack that perfectly balances tangy, spicy, and creamy flavors, then the Chaat Masala Potatoes with Yoghurt Recipe is just what you need. This delightful dish celebrates the magic of chaat masala’s zesty spice blend paired with tender baby potatoes and cooling yoghurt, creating a harmonious bite that excites your taste buds. It’s a versatile Indian street food-inspired treat that feels both comforting and refreshingly vibrant. Whether you want a quick appetizer or a light side, this recipe never fails to brighten up any meal with its bold flavors and inviting textures.
Ingredients You’ll Need
The magic of the Chaat Masala Potatoes with Yoghurt Recipe lies in its simple, everyday ingredients that each bring a unique touch to the final dish. From the earthy cumin seeds to the creamy yoghurt, every element plays a crucial role in building layers of taste and texture.
- Baby potatoes (1 ½ lbs): Choose small, tender potatoes; their size helps them cook quickly and evenly for the perfect bite.
- Vegetable oil (2 tablespoons): A neutral oil helps in sautéing the potatoes without overpowering the delicate spices.
- Cumin seeds (1 teaspoon): These add a subtle nuttiness and warming aroma that awakens your palate early on.
- Turmeric powder (½ teaspoon): Besides vibrant color, turmeric lends a mild, earthy undertone enhancing the potatoes’ flavor.
- Chili powder (½ teaspoon): Adds the right amount of heat to make every mouthful exciting without overwhelming your senses.
- Chaat masala (1 teaspoon + extra for garnish): The star spice blend that injects tang, a hint of saltiness, and complex notes unique to Indian street fare.
- Salt (to taste): Balances and elevates all the other spices and ingredients in the dish.
- Plain Greek or natural yoghurt (1 cup): Creamy, cooling, and slightly tangy – it brings a lovely contrast to the spiced potatoes.
- Lemon juice (1 tablespoon): Adds a fresh zing that enlivens the yoghurt and brightens the overall dish.
- Fresh cilantro (2 tablespoons, chopped): Offers a fresh, herbaceous note and a pop of green color.
- Green chili (optional, finely sliced): For those who love an extra spicy kick.
- Pomegranate seeds (optional): These jewel-like seeds add a sweet-tart burst and a stunning visual contrast.
How to Make Chaat Masala Potatoes with Yoghurt Recipe
Step 1: Cook the Baby Potatoes
Begin by boiling your baby potatoes in salted water until they are fork tender, which usually takes about 10 to 12 minutes. This ensures they are soft enough to absorb the spices but still hold their shape. After draining, let them steam dry for a couple of minutes to get rid of excess moisture—this helps when you sauté them next.
Step 2: Toast the Cumin Seeds and Sauté Potatoes
In a large skillet, warm up your vegetable oil over medium heat. Toss in the cumin seeds and listen for them to sizzle and release their aroma, about 30 seconds. Immediately add the boiled potatoes and sauté them for 5–7 minutes, allowing the outsides to develop a gentle golden crispness that adds delightful texture to the dish.
Step 3: Spice It Up
Sprinkle turmeric powder, chili powder, chaat masala, and salt evenly over the potatoes. Stir thoroughly to make sure every piece is beautifully coated in the spice blend. Let the potatoes cook for another 2 to 3 minutes, deepening the flavor as the spices mingle with the warmth in the pan. Then remove the skillet from heat.
Step 4: Prepare the Yoghurt Dressing
While the potatoes finish cooking, whisk the plain Greek or natural yoghurt in a small bowl with lemon juice and a pinch of salt until it reaches a smooth, creamy consistency. This simple mix will bring the fresh, tangy contrast that makes the Chaat Masala Potatoes with Yoghurt Recipe so irresistible.
Step 5: Assemble and Garnish
On a serving plate or shallow bowl, spread a generous layer of the yoghurt mixture. Pile the spiced, warm potatoes on top, then drizzle with additional yoghurt if you like it extra creamy. Finish your masterpiece with a sprinkle of chopped fresh cilantro, a dash of extra chaat masala, finely sliced green chili if you’re feeling adventurous, and a handful of pomegranate seeds for that unexpected burst of sweetness and color.
How to Serve Chaat Masala Potatoes with Yoghurt Recipe
Garnishes
Garnishing isn’t just for show; it elevates the whole eating experience. Fresh chopped cilantro adds an herbal brightness, while extra chaat masala on top reinforces those signature tangy and salty notes. A touch of finely sliced green chili amps up the heat for spice lovers, and those scattered pomegranate seeds provide a lovely pop of juicy sweetness and vibrant color that instantly lifts the dish.
Side Dishes
This dish pairs beautifully with simple, cooling elements like a cucumber raita or a fresh salad made with crunchy raw veggies. It can also be an exciting starter alongside samosas or pakoras, creating a dynamic Indian-inspired spread. If you want to keep it hearty, serve it alongside warm rotis or naan to scoop up the luscious yogurt and spiced potatoes.
Creative Ways to Present
For parties or casual get-togethers, try the Chaat Masala Potatoes with Yoghurt Recipe served in individual mini bowls or colorful ramekins for easy sharing. Another fun idea is to layer the potatoes and yoghurt in transparent glasses to show off the layers visually—an inviting twist that will have your guests reaching for seconds before you can say “chaat!”
Make Ahead and Storage
Storing Leftovers
You can keep any leftover spiced potatoes in an airtight container in your refrigerator for up to two days. It’s best to store the yoghurt dressing separately to maintain its fresh, creamy texture and combine just before serving to enjoy that signature contrast.
Freezing
Freezing is not ideal for this dish because the yoghurt tends to separate upon thawing, and the potatoes can become mealy. If you do freeze the spiced potatoes alone, expect some texture changes, though reheating them in a pan can help restore crispiness.
Reheating
To reheat, warm the potatoes gently on the stovetop until heated through and crisp again. Avoid microwaving as it can make them soggy. Add the yoghurt fresh just before serving to keep the cooling effect intact.
FAQs
Can I use regular potatoes instead of baby potatoes?
Yes, you can use regular potatoes cut into bite-sized chunks, but baby potatoes work best because they cook evenly and offer a tender texture with less risk of drying out.
Is the Chaat Masala Potatoes with Yoghurt Recipe spicy?
It has a mild to moderate level of heat thanks to chili powder and optional green chilies, but you can easily adjust the spice to your preference by reducing or increasing these ingredients.
What can I substitute for chaat masala if I don’t have it?
While chaat masala has a unique flavor, a mix of cumin powder, amchur (dried mango powder), black salt, and a pinch of black pepper can mimic its tangy, savory notes quite well.
Can this dish be vegan?
Absolutely! Swap out the yoghurt for a plant-based alternative like coconut or almond yoghurt to keep all the bold flavors while making it vegan-friendly.
How long does it take to prepare the Chaat Masala Potatoes with Yoghurt Recipe?
The entire process, from boiling to serving, takes about 30 minutes, making it a perfect last-minute dish that still delivers on flavor and satisfaction.
Final Thoughts
Trust me, once you make the Chaat Masala Potatoes with Yoghurt Recipe, it’s going to become one of your go-to dishes whenever you want something quick, flavorful, and a little different from the usual. The interplay of spices, creamy yoghurt, and fresh garnishes create a celebration of tastes that feels like an instant party in your mouth. So go ahead, grab those potatoes, and bring this vibrant Indian street food snack into your kitchen to savor and share!
Print
Chaat Masala Potatoes with Yoghurt Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer, Side Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian, Gluten Free
Description
Chaat Masala Potatoes with Yoghurt is a flavorful Indian street food-inspired dish featuring tender baby potatoes sautéed with aromatic spices and tangy chaat masala. Served atop a creamy layer of yoghurt and garnished with fresh cilantro, green chili, and optional pomegranate seeds, this vibrant appetizer or side dish offers a perfect balance of spicy, tangy, and savory flavors with an irresistible crispy texture.
Ingredients
Potatoes and Spices
- 1 ½ lbs baby potatoes, halved or quartered
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- ½ teaspoon chili powder
- 1 teaspoon chaat masala (plus more for garnish)
- Salt to taste
Yoghurt Mixture
- 1 cup plain Greek or natural yoghurt
- 1 tablespoon lemon juice
- Pinch of salt
Garnishes (Optional)
- 2 tablespoons chopped fresh cilantro
- 1 green chili, finely sliced
- Pomegranate seeds
Instructions
- Boil Potatoes: Boil the halved or quartered baby potatoes in salted water for 10–12 minutes until they are fork tender. Drain them well and let them steam dry for a few minutes to remove excess moisture.
- Toast Cumin Seeds: Heat vegetable oil in a large skillet over medium heat. Add cumin seeds and allow them to sizzle for about 30 seconds to release their aroma.
- Sauté Potatoes: Add the boiled potatoes to the skillet and sauté for 5–7 minutes until they develop a lightly crispy and golden exterior, stirring occasionally to prevent sticking.
- Add Spices: Sprinkle turmeric powder, chili powder, chaat masala, and salt evenly over the potatoes. Stir well to coat the potatoes thoroughly with the spices. Cook for an additional 2–3 minutes to let the flavors blend.
- Prepare Yoghurt Sauce: In a small bowl, whisk together the plain yoghurt, lemon juice, and a pinch of salt until smooth and creamy.
- Assemble the Dish: Spread a layer of the yoghurt sauce on a serving plate or shallow bowl. Pile the spiced potatoes on top of the yoghurt layer. Drizzle additional yoghurt over the potatoes if desired.
- Garnish and Serve: Garnish with chopped fresh cilantro, extra chaat masala, thinly sliced green chili, and pomegranate seeds for a pop of color and flavor. Serve immediately while the potatoes are warm.
Notes
- For a crispier texture, roast the potatoes instead of boiling: toss with oil and bake at 425°F (220°C) for 25–30 minutes until golden.
- Adjust the level of chili powder and green chili according to your spice preference.
- This dish works well as a side, appetizer, or a light lunch option.
- Using Greek yoghurt adds creaminess and protein, but natural yoghurt can be used as a substitute.
