Chaat Masala Potatoes with Yoghurt is that perfect, punchy, and cooling dish you’ll crave after just one bite. Think crispy golden potatoes dusted in zingy spices, nestled on a creamy bed of tangy yoghurt, all crowned with pops of fresh herbs, onions, and—if you fancy—sweet pomegranate seeds or crunchy sev. This recipe captures the lively chaos of Indian street food in a comforting, incredibly easy form right at home. Whether you’re looking for an exciting side, a snack to impress, or the centerpiece at your next gathering, Chaat Masala Potatoes with Yoghurt delivers on every front.
Ingredients You’ll Need
These simple ingredients create a tapestry of flavors and textures you won’t soon forget. Each one brings something important to the Chaat Masala Potatoes with Yoghurt experience, from the heartiness of potatoes to the cooling magic of yoghurt and the lively lift of herbs and spices.
- Baby potatoes (1 1/2 pounds, halved): Tender and naturally creamy, they crisp up beautifully and serve as the satisfying base of this dish.
- Vegetable oil (2 tablespoons): Essential for that irresistible crispy finish on the potatoes—choose a neutral oil for best results.
- Chaat masala (1 teaspoon, plus more for garnish): This tangy, slightly spicy Indian spice blend is the flavor fireworks at the center of the dish.
- Cumin powder (1/2 teaspoon): Adds warmth and depth, balancing the tart notes with earthy richness.
- Paprika or Kashmiri red chili powder (1/2 teaspoon): For vibrant color and a gentle heat; Kashmiri chili will give you an especially beautiful hue.
- Salt (1/4 teaspoon): Simple, but it amplifies every other flavor in the bowl.
- Plain Greek yoghurt (1 cup): Silky, tangy, and cooling; this forms the luscious “sauce” for your potatoes.
- Lemon juice (1 tablespoon): Lifts and brightens, giving the yoghurt layer that extra zing.
- Fresh cilantro (1 tablespoon, chopped): Adds a hit of brightness and color for that true chaat energy.
- Red onion (1 tablespoon, finely chopped): A little crunch and sharpness makes every bite pop.
- Pomegranate seeds or sev (optional, for topping): For biting sweetness or delightful crunch—totally optional, but highly recommended!
How to Make Chaat Masala Potatoes with Yoghurt
Step 1: Boil the Potatoes
Start by dropping your halved baby potatoes into a pot of well-salted water. Boil them for around 10 to 12 minutes, just until they’re tender enough for a fork to slide in, but not falling apart. That’s the secret: you want them soft inside so they’ll crisp up perfectly later. Drain and let them steam dry for a minute or two—excess moisture is the enemy of crispiness!
Step 2: Pan-Fry for Maximum Crisp
Heat vegetable oil in a large skillet over medium-high heat. When hot, add the boiled potatoes—be careful, they’ll sizzle! Flatten them slightly with the back of a spoon for extra surface area if you like. Stir occasionally and let them cook for 6 to 8 minutes until they’re gorgeously golden and irresistibly crispy on the edges.
Step 3: Spice things Up
While the potatoes are hot, sprinkle over the chaat masala, cumin powder, paprika (or Kashmiri chili), and salt. Give it all a good toss so the spices adhere to each piece. Prepare yourself for the aroma—it’s downright intoxicating. Remove from heat and set aside.
Step 4: Get Yoghurt-Ready
In a small bowl, whisk together the Greek yoghurt and lemon juice until completely smooth. This bright, cool sauce is an absolute must with the spiced potatoes; it’s all about contrast and balance here.
Step 5: Assemble Your Masterpiece
Spread the seasoned yoghurt across a platter (or onto individual plates for a gorgeous personal presentation). Pile the warm, spiced potatoes on top of the yoghurt—don’t be shy! Scatter with extra chaat masala, the chopped fresh cilantro, a sprinkle of red onion, and a handful of pomegranate seeds or sev if desired. Serve immediately and watch everyone swoon.
How to Serve Chaat Masala Potatoes with Yoghurt
Garnishes
A flourish of fresh cilantro, sharp red onion, and a final dusting of chaat masala makes Chaat Masala Potatoes with Yoghurt absolutely pop with color. If you want to amp up the party even more, add jewel-like pomegranate seeds for a sweet-tart burst, or crunchy sev for a street-food style bite.
Side Dishes
Chaat Masala Potatoes with Yoghurt pairs beautifully with other Indian street food classics or even simple grilled dishes. Try it alongside a platter of samosas, a bowl of dal, or cucumber raita for a well-rounded, celebratory meal that feels like a treat for all the senses.
Creative Ways to Present
For a dramatic centerpiece, serve everything on a wide platter, letting the colors mingle in rustic, gorgeous fashion. Hosting a party? Assemble in small glass cups for the prettiest individual servings—perfect for passing around. Or stuff the potatoes into mini pita pockets with yoghurt, turning this dish into handheld chaat bites.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Chaat Masala Potatoes with Yoghurt, store the potatoes and yoghurt separately in the fridge. The potatoes will keep for 3–4 days, and the yoghurt sauce stays tasting fresh just as long. Keep garnishes like onions and pomegranate seeds in a little container on the side.
Freezing
These potatoes can be frozen once cooked and cooled—just lay them flat on a baking sheet, freeze, then store in an airtight container. The yoghurt sauce, however, doesn’t freeze well and may separate, so it’s best made fresh each time you serve Chaat Masala Potatoes with Yoghurt.
Reheating
To revive leftover potatoes, spread them on a baking sheet and pop them into a 400°F (200°C) oven for about 10 minutes, or until hot and crisp again. Microwave reheating works in a pinch, but you’ll lose some of that signature crispness. Always add the yoghurt and garnishes just before serving.
FAQs
Can I make Chaat Masala Potatoes with Yoghurt vegan?
Absolutely! Simply swap the Greek yoghurt for your favorite plant-based alternative—it’s just as delicious with coconut, almond, or cashew yoghurt, especially paired with the spices and bright herbs.
What is chaat masala, and can I substitute it?
Chaat masala is a unique Indian spice blend made from cumin, dried mango powder, black salt, and other spices. While it’s a big part of the magic in Chaat Masala Potatoes with Yoghurt, if you can’t find it, try mixing cumin, coriander, a dash of black salt (if you have it), and a little lemon zest for a homemade twist.
Can I roast the potatoes instead of pan-frying?
Yes—if you want to save a little hands-on time or need to make a larger batch, roasting is perfect. Spread boiled, drained potatoes on a parchment-lined tray, drizzle with oil, and bake at 425°F (220°C) for 25–30 minutes, stirring once, until golden and crisp.
Is this dish spicy?
Chaat Masala Potatoes with Yoghurt brings gentle heat mostly from the paprika or Kashmiri chili, so it’s pleasantly tingly not fiery. If you love spice, feel free to add a pinch more chili powder. If you’re sensitive, simply reduce the amount or use a mild paprika.
Can I make Chaat Masala Potatoes with Yoghurt ahead for a party?
Definitely! Cook the potatoes and whisk the yoghurt ahead of time; just keep them in the fridge until you’re ready. Bring both to room temperature before assembling, then garnish right before serving for the freshest flavor and presentation.
Final Thoughts
Chaat Masala Potatoes with Yoghurt is a crowdsourcing favorite that’s as much fun to make as it is to eat! The spicy potatoes, cool yoghurt, and riot of fresh toppings come together in just thirty minutes but deliver layers upon layers of flavor. Give it a try—you’ll be hooked at first forkful!
Print
Chaat Masala Potatoes with Yoghurt Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian, Gluten-Free
Description
These Chaat Masala Potatoes with Yoghurt are a delightful and flavorful Indian side dish that offers a perfect balance of crispy, spiced potatoes with cool, creamy yogurt. Topped with zesty chaat masala, these potatoes make a fantastic addition to any meal.
Ingredients
Potatoes:
- 1 1/2 pounds baby potatoes, halved
- 2 tablespoons vegetable oil
- 1 teaspoon chaat masala (plus more for garnish)
- 1/2 teaspoon cumin powder
- 1/2 teaspoon paprika or Kashmiri red chili powder
- 1/4 teaspoon salt
Yoghurt Topping:
- 1 cup plain Greek yoghurt
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon finely chopped red onion
- Optional: pomegranate seeds or sev for topping
Instructions
- Boil the Potatoes: Boil the halved baby potatoes in salted water until just tender, about 10–12 minutes. Drain and let them dry slightly.
- Cook the Potatoes: Heat vegetable oil in a skillet over medium-high heat. Add the potatoes and cook for 6–8 minutes until golden and crispy. Sprinkle with chaat masala, cumin powder, paprika, and salt. Toss to coat evenly.
- Prepare Yoghurt: In a small bowl, whisk the yoghurt with lemon juice until smooth.
- Assemble: Spread the yoghurt on a platter or individual plates. Top with the spiced potatoes. Garnish with extra chaat masala, chopped cilantro, red onion, and pomegranate seeds or sev if desired. Serve immediately.
Notes
- You can roast the potatoes instead of pan-frying by baking them at 425°F (220°C) for 25–30 minutes.
- For a vegan version, use plant-based yoghurt.
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 3g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg
