Print

Chaat Masala Potatoes with Yoghurt

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Indian-inspired roasted potatoes are spiced with chaat masala and turmeric, served on a creamy bed of yoghurt, and topped with a fresh coriander chutney, sweet tamarind dressing, and toasted seeds. A vibrant, flavorful vegetarian dish perfect for sharing.

Ingredients

Scale

For the Chaat Masala Potatoes:

  • 750g/1lb 10oz baby new potatoes, cut lengthways into 1cm/½in thick slices
  • 2 tbsp olive oil
  • 1 tsp chaat masala
  • ½ tsp ground turmeric
  • 250g/9oz Greek-style yoghurt
  • ½ small red onion, thinly sliced
  • 1 green chilli, thinly sliced
  • 1½ tsp coriander seeds, toasted
  • 1½ tsp nigella seeds, toasted
  • Salt

For the Coriander Chutney:

  • 30g/1oz fresh coriander
  • 1 green chilli, seeds removed and roughly chopped
  • 1 tbsp lime juice
  • 4 tbsp olive oil
  • Salt

For the Sweet Tamarind Dressing:

  • 1½ tbsp shop-bought tamarind paste
  • 1½ tsp caster sugar
  • ¼ tsp chaat masala

Instructions

  • Prepare and Roast the Potatoes:
    Preheat the oven to 220°C/200°C Fan/Gas 7. Place the sliced potatoes and 2 teaspoons of salt in a saucepan. Cover with cold water, ensuring the water is about 4cm/1½in above the potatoes. Bring to a boil over medium-high heat, then simmer for 6 minutes, until the potatoes are almost cooked but still firm. Drain and pat dry.
    Line a large baking tray with parchment paper and spread the potatoes evenly. Toss the potatoes with olive oil, chaat masala, turmeric, 1/3 teaspoon salt, and a good grind of black pepper.
    Roast in the oven for 35 minutes, stirring once or twice, until golden and crispy.
  • Make the Coriander Chutney:
    Combine the coriander, green chilli, lime juice, olive oil, and ¼ teaspoon of salt in a food processor or blender. Blitz until smooth and set aside.
  • Prepare the Tamarind Dressing:
    In a small bowl, whisk together tamarind paste, caster sugar, chaat masala, and 1½ teaspoons of water until the sugar dissolves. Set aside.
  • Assemble and Serve:
    Spread the yoghurt across a large round serving platter. Swirl the coriander chutney through the yoghurt without fully mixing it in.
    Drizzle half of the tamarind dressing over the yoghurt and chutney.
    Top with the roasted potatoes, thinly sliced onion, and green chilli.
    Drizzle over the remaining tamarind dressing.
    Sprinkle with toasted coriander and nigella seeds. Serve immediately.

Notes

  • This dish is best served fresh, but you can prepare the chutney and dressing in advance.
  • You can make the potatoes ahead of time and store them in the fridge, reheating them in the oven to regain their crispiness.

Nutrition