If you love bold flavors and a burst of textures in every bite, the Chaat Masala Potatoes with Yoghurt Recipe is an absolute must-try. This Indian-inspired dish combines perfectly tender baby potatoes sautéed with fragrant spices and tangy chaat masala, all beautifully balanced by the cool creaminess of yoghurt. Whether you’re serving it as a vibrant appetizer or a delightful side dish, it’s a feast for the senses that brings a special sparkle to your table every time.
Ingredients You’ll Need
The magic of Chaat Masala Potatoes with Yoghurt Recipe lies in its simple ingredients that come together to create layers of flavor, texture, and color. Each element plays a vital role—from the soft potatoes providing a comforting base, to the vibrant spices and refreshing yoghurt that lift the dish beautifully.
- 1½ pounds baby potatoes or new potatoes: These hold their shape well and offer a creamy texture when cooked.
- 1 tablespoon vegetable oil: For sautéing, helping the potatoes develop a golden, crisp exterior.
- 1 teaspoon chaat masala: The key seasoning with tangy and slightly spicy notes that define this dish.
- ½ teaspoon ground cumin: Adds a warm earthiness that complements the chaat masala.
- ½ teaspoon paprika or Kashmiri chili powder: Provides a mild heat and vibrant color.
- ¼ teaspoon salt: Balances and enhances all the flavors.
- 1 cup plain Greek yogurt (or regular plain yogurt): Offers creaminess and a cooling contrast to the spices.
- 1 tablespoon lemon juice: Adds brightness and slight acidity to the yoghurt.
- 1 tablespoon chopped fresh cilantro or mint: Brings a fresh herbal note that livens up the dish.
- 1 tablespoon tamarind chutney or date chutney (optional): Introduces a sweet and tangy depth, perfect for drizzling.
- Pomegranate seeds and crispy sev for garnish (optional): These add a delightful crunch and bursts of color, making the presentation irresistible.
How to Make Chaat Masala Potatoes with Yoghurt Recipe
Step 1: Cook the Potatoes
Start by boiling or steaming the halved baby potatoes in salted water until they are just fork-tender, which usually takes around 10 to 12 minutes. The goal here is to soften the potatoes without letting them get mushy—this creates the perfect texture for sautéing later. Once cooked, drain them thoroughly and let them cool slightly to make handling easier.
Step 2: Sauté and Spice
Heat the vegetable oil in a large skillet over medium heat. Add the cooked potatoes and sauté them for 5 to 7 minutes until they develop a golden, lightly crisped surface. This step adds a wonderful contrast to the softness inside. Next, sprinkle the potatoes evenly with chaat masala, ground cumin, paprika, and salt. Toss everything together carefully to coat each piece with those mouthwatering spices, releasing their vibrant aroma.
Step 3: Prepare the Yoghurt Dressing
In a small bowl, whisk the plain Greek yogurt with lemon juice until smooth and creamy. This tangy yoghurt base not only cools the palate but also offers a luscious texture that perfectly balances the spiced potatoes.
Step 4: Assemble the Dish
Spread a generous layer of the yoghurt mixture on your serving plate or shallow bowl. Top it with the warm, spiced potatoes. If you’re feeling adventurous, drizzle some tamarind or date chutney over the top to introduce a sweet and tangy contrast that makes this dish truly unforgettable.
Step 5: Garnish and Serve
Finish off by sprinkling chopped cilantro or mint, pomegranate seeds, and a handful of crispy sev over the potatoes. This final touch brings pops of fresh color, juicy bursts, and delightful crunch, enhancing every bite. Serve immediately while the potatoes are still warm or at room temperature—the taste is simply divine.
How to Serve Chaat Masala Potatoes with Yoghurt Recipe
Garnishes
Chaat Masala Potatoes with Yoghurt Recipe comes alive with thoughtful garnishes. Fresh cilantro or mint leaves add an herbaceous pop, while pomegranate seeds inject a juicy sweetness and vibrant ruby color. Crispy sev provides that classic crunch you crave, completing the dish’s signature combination of textures and flavors beautifully.
Side Dishes
This dish pairs wonderfully with other Indian favorites. Serve alongside fluffy basmati rice, warm naan bread, or a cooling cucumber and tomato salad to create a well-rounded meal. It also makes a fantastic appetizer or flavorful side for grilled meats or roasted vegetables, adding a zesty twist to your spread.
Creative Ways to Present
For a fun twist, serve Chaat Masala Potatoes with Yoghurt Recipe in individual cups or small bowls, garnished to perfection. Layer the potatoes with yoghurt and chutney in a clear glass to showcase the colorful layers, making it visually stunning for parties. You can even use it as a filling for wraps or pita pockets for a portable snack bursting with flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Chaat Masala Potatoes with Yoghurt Recipe keep well in an airtight container in the refrigerator for up to 2 days. Store the potatoes and yoghurt separately to maintain the best texture. Before serving, lightly reheat the potatoes and add fresh yoghurt and garnishes.
Freezing
While freezing cooked potatoes is generally possible, for this recipe freezing is not recommended due to the yoghurt component and the textural changes it may cause. It’s best enjoyed fresh to preserve its bright, vibrant flavors and creamy consistency.
Reheating
To reheat, gently warm the sautéed potatoes in a skillet over medium heat until heated through and slightly crispy again. Avoid overheating. Then, add fresh yoghurt and toppings just before serving to keep the cool contrast delicious and intact.
FAQs
Can I use regular potatoes instead of baby potatoes?
Yes, you can substitute regular potatoes, but baby or new potatoes are preferred for their waxy texture and ability to hold shape better, which is important for the sautéing step.
Is this dish spicy?
The level of spice in Chaat Masala Potatoes with Yoghurt Recipe is moderate and tangy rather than hot. You can adjust the paprika or chili powder to suit your heat preference.
Can I make this recipe vegan?
Absolutely! Replace the yoghurt with a plant-based yogurt alternative such as coconut or almond yoghurt, and ensure your chutney is vegan-friendly.
What is chaat masala exactly?
Chaat masala is a tangy and aromatic Indian spice blend that typically includes dried mango powder, cumin, coriander, black salt, and other spices, giving a unique zest and complexity to dishes.
Can I prepare this dish in advance for a party?
You can prepare the potatoes ahead and keep them refrigerated, but it’s best to assemble with yoghurt and garnishes just before serving to preserve freshness and texture.
Final Thoughts
There’s something truly special about the Chaat Masala Potatoes with Yoghurt Recipe that captures the heart of Indian flavors with straightforward ingredients and simple techniques. It’s the kind of recipe that invites you back for seconds with its bright, tangy spices and soothing yoghurt creaminess—perfect for sharing with friends and family. Give it a try and watch it become a beloved staple in your kitchen, too!
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Chaat Masala Potatoes with Yoghurt Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Chaat Masala Potatoes with Yoghurt is a flavorful Indian appetizer featuring tender baby potatoes seasoned with aromatic chaat masala, cumin, and paprika, sautéed to a golden crisp, and served with a tangy lemon-yoghurt sauce. Garnished with fresh herbs, pomegranate seeds, and crunchy sev, this dish offers a delightful blend of textures and vibrant flavors perfect for any occasion.
Ingredients
Potatoes and Spices
- 1½ pounds baby potatoes or new potatoes, halved
- 1 tablespoon vegetable oil
- 1 teaspoon chaat masala
- ½ teaspoon ground cumin
- ½ teaspoon paprika or Kashmiri chili powder
- ¼ teaspoon salt
Yogurt Sauce and Garnishes
- 1 cup plain Greek yogurt (or regular plain yogurt)
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh cilantro or mint
- 1 tablespoon tamarind chutney or date chutney (optional)
- Pomegranate seeds (optional, for garnish)
- Crispy sev (optional, for garnish)
Instructions
- Cook the Potatoes: Boil or steam the halved baby potatoes in salted water until just fork-tender, about 10–12 minutes. Drain well and let them cool slightly to handle safely.
- Sauté the Potatoes: Heat the vegetable oil in a large skillet over medium heat. Add the cooked potatoes and sauté for 5–7 minutes, stirring occasionally, until they turn golden and lightly crisp on the edges. Sprinkle with chaat masala, ground cumin, paprika, and salt. Toss well to evenly coat the potatoes with the spices.
- Prepare the Yogurt Sauce: In a small bowl, whisk together the plain Greek yogurt and lemon juice until smooth and creamy. This tangy yogurt base provides a refreshing contrast to the spiced potatoes.
- Assemble the Dish: Spread a generous layer of the lemony yogurt onto a serving plate or shallow bowl. Top this with the warm, spiced sautéed potatoes. If using, drizzle tamarind or date chutney over the potatoes to add a hint of sweetness and tanginess.
- Garnish and Serve: Sprinkle the chopped fresh cilantro or mint over the top along with pomegranate seeds and a scattering of crispy sev to add color, freshness, and crunch. Serve immediately while the potatoes are still slightly warm or at room temperature.
Notes
- Best served slightly warm or at room temperature to enjoy the blend of textures and flavors fully.
- Adjust the quantity of chaat masala to taste for desired tanginess and spice level.
- Baby potatoes are preferred for their tender texture and appealing appearance, but new potatoes can be used as well.
- Using Greek yogurt adds creaminess and protein, but regular plain yogurt works fine too.
- Tamarind or date chutney is optional but highly recommended for an authentic tangy touch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Indian
