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Spiced Roast Potato Chaat Recipe

Spiced Roast Potato Chaat recipe


This is a yummy dish with crispy potatoes mixed with spices and herbs. It's like a party in your mouth with tangy and sweet flavors. You roast the potatoes until they're golden, then mix them with tasty things like mint, tamarind, and spices. It's a fun snack that everyone will love!


550 g Russet Potatoes
3 Tbsp Olive Oil
1 Tbsp Unsalted Butter
1 Tbsp Tamarind Paste
2 Tbsp Mint Leaves, Chopped
1 Tbsp Fresh Lemon Juice
3/4 Tsp Salt
2 Tbsp Sweet Tamarind Chutney
200 g Plain Yoghurt
1 Tbsp Lemon Zest
1 Lemon, Juiced
1/4 Cup Pomegranate Seeds
Mint Leaves, To Serve
1/2 Red Onion, Finely Sliced
1 Tbsp Chaat Masala


Preheat the oven to 200°C (392°F).
Peel the potatoes and cut them into quarters. Place them in a large pot, cover with water, and add 1/2 tsp of salt. Boil until they are fork-tender, then drain and fluff in the pot. Let them air dry in a strainer.
In a large rimmed baking dish, add the olive oil and butter. Place in the oven for about 10 minutes until the oil is hot.
Carefully remove the tray from the oven and add the potatoes, ensuring they sizzle as they hit the oil. Toss them with tongs to coat in oil. Roast for 20 minutes, then flip and continue roasting for another 55 minutes or until they are crispy and golden.
While the potatoes are roasting, prepare the herbed yoghurt by mixing the plain yoghurt with lemon juice, lemon zest, and a pinch of salt. Place it in the fridge to chill.
Finely slice the red onion and chop the mint leaves for garnishing.
Once the potatoes are golden, remove them from the oven and sprinkle with chaat masala, tamarind paste, and lemon juice. Toss to coat evenly and return to the oven for another 10 minutes.
Spread the herbed yoghurt onto a serving plate. Place the spiced potatoes on top, then garnish with pomegranate seeds, red onion slices, and fresh mint leaves. Serve immediately with sweet tamarind chutney on the side.

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