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Chaat Masala Potatoes Yoghurt

Featured in Crowd-Pleasing Appetizers and Snacks for Any Occasion.

Golden potatoes seasoned with chaat masala and turmeric, roasted to perfection, rest on a creamy yoghurt base. Topped with coriander chutney, tamarind sauce, fresh onions, green chilis, and a sprinkle of toasted seeds for a vegetarian snack that’s as bold as it is satisfying. Enjoy this Indian-inspired delight for any casual get-together or as a flavorful side.

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Updated on Tue, 20 May 2025 19:03:56 GMT
Golden brown potatoes over yoghurt with fresh toppings. Pin it
Golden brown potatoes over yoghurt with fresh toppings. | chefmelt.com

This colorful chaat masala potato creation turns ordinary potatoes into a taste sensation that perfectly combines crunchy elements with soothing yogurt and bold chutneys. The mix of hot, sour, and sweet components brings that genuine Indian street food vibe straight to your dinner table.

I whipped this up for the first time when hosting friends who love good food but I didn't want to spend forever cooking. The cleaned plates and recipe requests told me it was going to become a regular in my kitchen.

Ingredients

  • Baby new potatoes: Slicing them lengthwise makes the ideal surface for crisping and soaking up spices
  • Chaat masala: Gives that signature tangy spice mix needed for real flavor
  • Fresh coriander and green chilli: Create the base of the bright green chutney
  • Tamarind paste: Adds that sweet-sour kick that makes street food so addictive
  • Yogurt: Forms the chilled foundation that evens out all the intense flavors
  • Toasted coriander and nigella seeds: Bring crunch and eye-catching detail
  • Thinly sliced red onion and green chilli: Add fresh snap and spiciness

How To Make Chaat Masala Potatoes with Yoghurt

Parboil the potatoes:
Cook the potatoes in salty water for just 6 minutes till they're still a bit firm but nearly done. This key step makes sure they'll end up perfectly textured – crispy outside but soft inside after roasting.
Season and roast:
After draining and completely drying the potatoes mix them with olive oil chaat masala turmeric salt and pepper until they're fully coated. Bake at 220°C fan for 35 minutes turning now and then until they're deeply golden outside giving that must-have crunch.
Prepare the chutney:
Blend fresh coriander green chilli lime juice olive oil and salt in a food processor until it's smooth and bright green. This fresh chutney cuts the richness of the potatoes and makes the dish look beautiful.
Mix the tamarind dressing:
Stir together tamarind paste caster sugar chaat masala and water to make a balanced sweet-tangy sauce that connects all components. The flavor this dressing adds is what turns this dish from good to amazing.
Assemble the dish:
Build in layers starting with yogurt spread on a big round plate followed by swirls of coriander chutney. Place the roasted potatoes onions and chilli on top then finish with the rest of the tamarind dressing and toasted seeds for a stunning presentation.
A plate of food with a dollop of sour cream. Pin it
A plate of food with a dollop of sour cream. | chefmelt.com

I stumbled upon the wonder of toasted nigella seeds by chance while making this dish during a clean-out-the-pantry challenge. Their subtle oniony taste and light crunch have become my go-to trick for upgrading many veggie dishes beyond just these amazing potatoes.

Perfecting Your Spice Blend

Chaat masala forms the soul of this dish with its rich mix of cumin coriander black salt dried mango powder and other spices. If you're making your own start by toasting whole spices before grinding them for the strongest smell and taste. Store versions differ a lot in quality so try to find brands from Indian shops instead of regular supermarket options. The top chaat masala should give you just the right mix of sourness heat and savory flavors.

A plate of food with onions and potatoes. Pin it
A plate of food with onions and potatoes. | chefmelt.com

Make Ahead Options

This dish really works with some planning ahead. You can parboil the potatoes up to a day early and keep them in the fridge. The coriander chutney and tamarind dressing both stay good for up to three days in covered containers in the fridge and actually get better as flavors mix together. Even the toasted seeds can be done ahead and kept in a sealed container. When you're ready to eat just roast your prepped potatoes and put everything together in minutes perfect for easy entertaining.

Serving Suggestions

Enjoy these potatoes as part of a bigger Indian spread with dal butter chicken and soft naan. For something lighter they go great with a simple cucumber raita and tandoori grilled veggies. I really love putting this dish in the middle of the table for a casual weekend lunch with friends adding nothing more than a fresh green salad and cold beers. The bright colors and deep flavors make this simple potato dish worthy of being the main attraction at any meal.

Frequently Asked Questions

→ How can I make the potatoes crispy?

Boil the potatoes until tender but not soft. Toss them with oil, turmeric, and chaat masala, then roast in a 220°C oven. Stir halfway through to get an even crunch.

→ Can I prep this dish earlier?

Sure! Cook the potatoes, make the chutney, and mix the tamarind sauce ahead of time. Put it all together before serving for the freshest results.

→ Why add yoghurt under the potatoes?

The yoghurt is there to cool things down. It balances the spices perfectly and adds a creamy texture alongside the crispy potatoes.

→ Can I sub regular potatoes for baby ones?

Of course! Slice regular potatoes into 1cm pieces. Stick to the same boiling and roasting steps, just adjust cook time accordingly.

→ What can I use if tamarind paste isn’t available?

If tamarind paste’s hard to find, mix equal parts lemon juice with honey or molasses. It gives a similar tangy-sweet kick.

Chaat Masala Potatoes

Crispy golden potatoes paired with creamy yoghurt, tangy tamarind sauce, and fresh coriander—a mix of bold and comforting flavors.

Prep Time
20 Minutes
Cook Time
40 Minutes
Total Time
60 Minutes


Difficulty: Intermediate

Cuisine: Indian

Yield: 4 Servings (4 portions when served as a side)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Potatoes

01 1 tsp chaat masala
02 2 tbsp olive oil
03 750g baby new potatoes, sliced lengthwise into 1cm thickness
04 ½ tsp ground turmeric
05 Salt and a dash of freshly cracked black pepper

→ Vegetables & Seeds

06 1½ tsp nigella seeds, toasted
07 1 green chilli, finely sliced into rounds (10g)
08 250g of red onion, sliced into thin rounds
09 1½ tsp coriander seeds, toasted

→ Coriander Chutney

10 30g of fresh coriander leaves
11 1 tbsp freshly squeezed lime juice
12 60ml of olive oil
13 ¼ tsp salt
14 1 green chilli, deseeded and roughly chopped (10g)

→ Sweet Tamarind Dressing

15 1½ tsp caster sugar
16 1½ tsp water
17 1½ tbsp tamarind paste
18 ¼ tsp chaat masala

Instructions

Step 01

Set your oven to 220°C fan. In a decent-sized pan, toss in the potatoes and about 2 teaspoons of salt. Pour in cold water until it’s roughly 4cm above the potatoes. Heat things up over medium-high until the water boils, then lower to a simmer for about 6 minutes. You’re looking for that perfect soft-but-not-too-soft texture.

Step 02

Use a sieve to drain the potatoes, then pat them down to dry. Spread them on a large tray lined with parchment paper. Mix them around with the oil, chaat masala, turmeric, some salt (⅓ teaspoon should do), plus some pepper. Pop them in the oven for 35 minutes, stirring halfway through, until golden and crisp.

Step 03

Grab a food processor and add every chutney ingredient to its small bowl. Blend everything until smooth, and keep it aside for later.

Step 04

In a small bowl, mix the dressing ingredients together with a whisk. Once combined, let it rest nearby.

Step 05

On a large and round serving dish, spread the yogurt across. Spoon the coriander chutney on top, swirling it lightly but leaving it distinct from the yogurt. Drizzle half of the tamarind sauce over the surface, then layer on the potatoes, onion slices, and chilli. Top it all off with the rest of the tamarind sauce and sprinkle the seeds for garnish before digging in.

Notes

  1. Drying the potatoes after boiling helps to make them crunchier.

Tools You'll Need

  • Medium-sized pan
  • Sieve
  • Large tray with parchment
  • Food processor
  • Small bowl

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 220.5
  • Total Fat: 8 g
  • Total Carbohydrate: 35.7 g
  • Protein: 3.2 g