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
Scale
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.
