If you’re craving a dish that hits all the right flavor notes — tangy, spicy, and wonderfully fresh — the Chaat Masala Potatoes with Yoghurt Recipe is your new best friend. This vibrant Indian-inspired snack takes everyday baby potatoes and transforms them using fragrant chaat masala, cooling yoghurt, and a medley of spices and garnishes that make every bite burst with exciting textures and tastes. It’s a perfect treat whether you want a light appetizer, a side dish, or a fun snack to share. Trust me, once you try this recipe, it will become a staple in your kitchen repertoire.
Ingredients You’ll Need
The magic behind this Chaat Masala Potatoes with Yoghurt Recipe is in its straightforward ingredients. Each one plays a crucial role — from the creamy yoghurt that balances heat to the fresh coriander and pomegranate seeds that add pops of color and brightness. These simple components come together to create a dish that’s as stunning to look at as it is delicious to eat.
- Baby potatoes (1 lb, peeled and halved): Small potatoes cook quickly and absorb the spices beautifully.
- Olive oil (2 tbsp): Provides a light, fruity base for roasting the potatoes.
- Salt and pepper (to taste): Basic but essential seasoning to enhance all other flavors.
- Cumin powder (1/2 tsp): Adds a warm earthiness that perfectly complements potatoes.
- Turmeric powder (1/2 tsp): Gives a vibrant color and subtle bitterness.
- Chili powder (1/2 tsp, adjust to taste): Brings heat and depth; tweak to match your spice preference.
- Chaat masala (1 tsp): The star spice blend that lends the iconic tangy, zesty flavor.
- Fresh coriander leaves (1/4 cup, chopped): Adds freshness and herbal brightness at the end.
- Pomegranate seeds (1/4 cup, optional): Bursting sweetness and jewel-like color to elevate presentation.
- Plain yoghurt (1/2 cup, full-fat preferred): Creamy and cooling to balance the spices.
- Tamarind chutney (1 tbsp, optional): A tangy-sweet boost for extra zing if you like.
- Fresh lemon juice (1 tbsp): Brightens up the dish with citrusy notes.
- Roasted cumin powder (1/2 tsp, optional): Intensifies the cumin flavor and adds a toasty element.
How to Make Chaat Masala Potatoes with Yoghurt Recipe
Step 1: Prepare and Roast the Potatoes
Start by peeling and halving your baby potatoes; this helps them cook evenly and soak up flavors. Toss them in olive oil, salt, pepper, cumin powder, turmeric, and chili powder until each piece is fully coated. Spread them out on a baking tray and roast at 400°F (200°C) for about 25 minutes or until golden and tender. Roasting enhances their natural sweetness and creates a slight crisp on the outside, providing wonderful contrast to the creamy yoghurt topping.
Step 2: Mix the Yoghurt Dressing
While the potatoes roast, whisk together the plain yoghurt with tamarind chutney (if using), fresh lemon juice, a pinch of salt, and roasted cumin powder. This mixture becomes the luscious, tangy base that cools down the spices from the potatoes and binds everything together. If you prefer a thinner dressing, add a splash of water or extra lemon juice for extra zing.
Step 3: Combine and Toss
Once the potatoes are done roasting, remove them from the oven and let them cool slightly. Transfer the warm potatoes to a mixing bowl, sprinkle with chaat masala, and gently toss to coat evenly. The heat from the potatoes helps the chaat masala release its fragrant aroma, heightening the dish’s signature flavor profile.
Step 4: Assemble the Dish
Arrange the chaat masala-coated potatoes on a serving plate. Spoon the yoghurt dressing generously over the top, making sure each piece gets a creamy coating. Now you’re ready for the garnishes that bring irresistible texture and a fresh punch of color.
How to Serve Chaat Masala Potatoes with Yoghurt Recipe
Garnishes
Garnishing is what turns this dish from delicious to eye-catching and layered with flavor. Scatter fresh chopped coriander leaves and the jewel-like pomegranate seeds on top. The coriander adds an herbal brightness while the pomegranate seeds give a delightful crunch and a burst of sweetness that contrasts perfectly with the tangy yoghurt and spices.
Side Dishes
This dish shines as a standalone snack but also makes a fantastic side. Pair it with simple Indian staples like warm roti or naan, a bowl of dal for protein, or alongside a refreshing cucumber salad. It’s also perfect for complementing grilled meats or fish, offering a cool and vibrant counterbalance.
Creative Ways to Present
For a party or an Instagram-worthy presentation, serve the chaat masala potatoes in small individual bowls or on colorful banana leaves. Drizzle some extra yoghurt dressing in a pretty zigzag pattern and garnish with edible flowers or microgreens for a gourmet finish. You can even stuff the mixture into small crispy puris to create fun bite-sized chaat cups.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from the Chaat Masala Potatoes with Yoghurt Recipe, store the potatoes and yoghurt dressing separately in airtight containers in the refrigerator. This keeps the potatoes from getting soggy and maintains the freshness of the yoghurt.
Freezing
Freezing is not ideal for this recipe because the yoghurt may separate and the texture of the potatoes can become mushy after thawing. It’s best enjoyed fresh or refrigerated for a couple of days.
Reheating
To reheat the potatoes, warm them gently in a skillet or oven until heated through, then toss with chaat masala again before adding fresh yoghurt dressing. Avoid microwaving the yoghurt dressing; instead, add it fresh to maintain its cool creaminess and vibrant taste.
FAQs
What is chaat masala?
Chaat masala is a tangy, mildly spicy spice blend commonly used in Indian street food. It typically contains dried mango powder, cumin, coriander, black salt, and other spices, giving dishes like this potato recipe a unique and zesty kick.
Can I use regular potatoes instead of baby potatoes?
Yes, you can, though regular potatoes take longer to cook and might not roast evenly if cut too large. Cut them into smaller, uniform pieces to match the cooking time and texture of baby potatoes.
Is this recipe vegetarian or vegan?
This recipe is vegetarian since it uses yoghurt made from dairy. For a vegan option, substitute the plain yoghurt with a plant-based alternative like coconut or almond yoghurt, and ensure tamarind chutney is free of animal products.
Can I make this recipe less spicy?
Absolutely! Simply reduce or omit the chili powder. The yoghurt dressing also helps mellow out any remaining heat, making it adjustable to your taste buds.
What can I use if I don’t have tamarind chutney?
If you don’t have tamarind chutney, you can substitute it with a splash of lemon juice combined with a little sugar or honey to replicate the sweet-tart flavor it adds to the dish.
Final Thoughts
This Chaat Masala Potatoes with Yoghurt Recipe is a wonderfully simple yet flavor-packed dish that livens up any meal or snack time. Its blend of spices, fresh herbs, and creamy yoghurt makes for a balanced and unforgettable taste experience. Give it a try, and I promise you’ll fall in love with this delightful combination just like I did!
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Chaat Masala Potatoes with Yoghurt Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Chaat Masala Potatoes with Yoghurt is a vibrant and flavorful Indian-inspired appetizer featuring tender baby potatoes tossed in aromatic spices and tangy chaat masala, served with cooling, creamy yoghurt and garnished with fresh coriander and pomegranate seeds for a delightful burst of color and taste. Perfect as a snack or side dish, this recipe balances spicy, tangy, and fresh flavors beautifully.
Ingredients
Potatoes and Spices
- 1 lb baby potatoes, peeled and halved
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder (adjust to taste)
- 1 tsp chaat masala
Garnishes and Condiments
- 1/4 cup fresh coriander leaves, chopped
- 1/4 cup pomegranate seeds (optional)
- 1/2 cup plain yoghurt (preferably full-fat)
- 1 tbsp tamarind chutney (optional)
- 1 tbsp fresh lemon juice
- 1/2 tsp roasted cumin powder (optional)
Instructions
- Prepare the Potatoes: Peel and halve the baby potatoes to ensure they cook evenly. Rinse them well under cold water to remove any dirt or starch.
- Cook the Potatoes: In a pan over medium heat, warm the olive oil. Add the potatoes and sauté until they begin to soften and turn golden, about 10-12 minutes. Stir occasionally for even cooking.
- Add Spices: Sprinkle the cumin powder, turmeric powder, chili powder, salt, and pepper over the potatoes. Continue to cook for another 5 minutes, allowing the potatoes to absorb the spices thoroughly.
- Incorporate Chaat Masala: Sprinkle the chaat masala over the cooked potatoes and mix gently to evenly coat them with this tangy spice blend. Cook for an additional 2 minutes to deepen the flavors.
- Prepare the Yoghurt Sauce: In a small bowl, combine the plain yoghurt, lemon juice, tamarind chutney (if using), and roasted cumin powder (if using). Mix well to create a smooth and tangy sauce.
- Assemble and Garnish: Transfer the spiced potatoes to a serving dish. Drizzle the yoghurt sauce on top or serve alongside. Garnish with fresh coriander leaves and sprinkle pomegranate seeds for a burst of color and freshness.
- Serve: Enjoy the chaat masala potatoes warm or at room temperature as a flavorful appetizer or side dish.
Notes
- You can adjust the chili powder to make this dish milder or spicier.
- Pomegranate seeds add a lovely crunch and sweetness but can be omitted if unavailable.
- Tamarind chutney adds an extra tangy element; you can substitute with lemon juice or skip it if preferred.
- For a vegan version, substitute yoghurt with a plant-based alternative.
- This dish is best enjoyed fresh but can be refrigerated for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Indian
