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
Scale
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
