Spiced Potatoes with Yoghurt

This hearty Indian-inspired potato dish transforms humble ingredients into a flavor explosion. The contrast between the crispy roasted potatoes, cooling yogurt, and vibrant chutneys creates an unforgettable combination that will transport your taste buds straight to the bustling streets of Mumbai.

I first made these chaat masala potatoes for a dinner party where I needed to accommodate different dietary preferences. The empty platter and requests for the recipe told me everything I needed to know — this dish is now my go-to crowd pleaser for gatherings.

Ingredients

• Baby new potatoes: Their waxy texture holds up beautifully during roasting, and their thin skins become deliciously crispy
• Chaat masala: The quintessential Indian spice blend providing tanginess and depth; look for brands containing amchoor (dried mango powder) for authenticity
• Yogurt: Use full-fat Greek yogurt for the creamiest base that stands up to the bold flavors
• Fresh coriander leaves: Essential for the vibrant green chutney; select bunches with bright leaves and no wilting
• Tamarind paste: The sweet and sour backbone of this dish — opt for concentrate rather than block tamarind for convenience
• Green chillies: Adjust the amount based on your heat preference; removing seeds reduces spiciness
• Coriander and nigella seeds: These add texture and visual appeal; toast them until fragrant to maximize flavor
• Red onion: Adds crunch and peppery bite; slice as thinly as possible for the best texture

Step-by-Step Instructions

Prepare the potatoes:

Cut baby potatoes lengthwise into 1cm slices, then parboil in salted water for exactly 6 minutes. This crucial step ensures the potatoes develop a creamy interior while maintaining enough structure to crisp up in the oven. Drain thoroughly and pat dry — any excess moisture will prevent proper browning.

Season and roast:

Toss the parboiled potatoes with olive oil, chaat masala, and turmeric, ensuring each slice is evenly coated. Arrange in a single layer on a parchment-lined baking sheet, giving them plenty of space to crisp. Roast at 220°C fan for 35 minutes, turning occasionally, until deeply golden and crispy around the edges.

Make the coriander chutney:

Combine fresh coriander, green chilli, lime juice, olive oil, and salt in a food processor. Blend until smooth but still maintaining some texture. This bright, herbaceous chutney cuts through the richness of the yogurt and potatoes. Taste and adjust seasoning if needed — the chutney should be vibrant and zingy.

Prepare the tamarind dressing:

Whisk together tamarind paste, sugar, chaat masala, and a splash of water until smoothly combined. This sweet and tangy dressing adds complexity and brightness to the dish. The consistency should be pourable but not watery; adjust with a few drops of water if needed.

Assemble the dish:

Spread yogurt in an even layer across a large round platter. Dollop the coriander chutney on top and gently swirl without fully mixing. Drizzle half the tamarind dressing in a decorative pattern over the yogurt mixture. Arrange the roasted potatoes on top, followed by sliced red onion and green chilli. Finish with the remaining tamarind dressing and a generous sprinkle of toasted seeds.

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My absolute favorite element is the layering technique. When I first made this for my Indian friend, whose grandmother owned a famous chaat stand in Delhi, she nodded approvingly and said, “This is exactly how we build flavors at home — one careful layer at a time.”

Make Ahead Options

The beauty of this dish lies in how easily the components can be prepared separately. The coriander chutney keeps well for up to 3 days in an airtight container in the refrigerator. The tamarind dressing can be made up to a week ahead and stored in the fridge. Even the potatoes can be parboiled a day ahead, then roasted just before serving. Assemble everything just before serving to maintain the temperature contrast and prevent the yogurt from becoming watery.

Understanding Chaat Masala

Chaat masala is the unsung hero of this dish. This complex spice blend typically contains amchoor (dried mango powder), cumin, black salt, asafoetida, and other spices that create a tangy, savory flavor profile unlike any other spice mixture. The word chaat comes from the Hindi word chaatna, meaning “to lick,” reflecting how delicious these flavors are. While store-bought versions work well, if you want to make your own, toast cumin, coriander, and fennel seeds, then grind with amchoor, dried mint, black salt, and a pinch of asafoetida.

Serving Suggestions

Serve these potatoes as part of a larger Indian feast alongside dal, butter chicken, or vegetable curry. For a complete meal on their own, consider adding chickpeas or black lentils for protein. The dish works beautifully as a side for grilled meats or as a stunning vegetarian main. For entertaining, I often set up a build-your-own chaat bar with the components separated, allowing guests to layer according to their preferences.

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This dish brings together bold flavors and textures in every bite. It never fails to impress, whether for weekday meals or special gatherings.

Frequently Asked Questions

→ What is chaat masala?

Chaat masala is a tangy, spicy Indian spice blend typically containing amchoor (dried mango powder), cumin, coriander, black salt (kala namak), asafoetida, and other spices. It adds a distinctive tangy, savory flavor that's common in Indian street food.

→ Can I prepare any components ahead of time?

Yes! Both the coriander chutney and tamarind dressing can be made up to 3 days in advance and stored in the refrigerator. The potatoes can be boiled a day ahead, then roasted just before serving for the best texture.

→ What can I substitute for tamarind paste?

If tamarind paste is unavailable, you can substitute with a mixture of lime juice and a touch of brown sugar or date syrup to achieve a similar sweet-sour flavor profile.

→ Is this dish served hot or cold?

This dish is best served with hot, freshly roasted potatoes over room temperature yoghurt and chutney, creating a pleasing temperature contrast as part of the experience.

→ Can I make this dish vegan?

Yes, simply substitute the yoghurt with a plant-based alternative like coconut yoghurt or cashew cream. The rest of the ingredients are already plant-based.

→ What can I serve with this dish?

This versatile dish works well as a side for grilled meats or as part of an Indian-inspired feast. It also makes a satisfying vegetarian main when served with naan bread or basmati rice.