🍽️ Crispy Potatoes with Chaat Masala Spice

Name: Crispy Potatoes with Chaat Masala Spice
Total time: 30 min
Yield: 4 servings
Ingredients: 750 g very small new potatoes (cut lengthwise into 1 cm thick slices); 2 tbsp olive oil; 1 tsp chaat masala; 0.5 tsp ground turmeric; 250 g Greek yogurt; 0.5 small red onion (45 g; peeled and sliced into thin slices); 1 green chili pepper (10 g; sliced into thin rings); 1.5 tsp coriander seeds (roasted); 1.5 tsp black cumin seeds (roasted); salt; black pepper; 30 g coriander leaves; 1 green chili pepper (10 g; deseeded and roughly chopped); 1 tbsp lime juice; 60 ml olive oil; 1.5 tbsp tamarind paste; 1.5 tsp sugar; 0.25 tsp chaat masala

454 kcal · 30 min · 4 servings

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Ingredients

750 g very small new potatoes (cut lengthwise into 1 cm thick slices)
2 tbsp olive oil
1 tsp chaat masala
0.5 tsp ground turmeric
250 g Greek yogurt
0.5 small red onion (45 g; peeled and sliced into thin slices)
1 green chili pepper (10 g; sliced into thin rings)
1.5 tsp coriander seeds (roasted)
1.5 tsp black cumin seeds (roasted)
salt
black pepper
30 g coriander leaves
1 green chili pepper (10 g; deseeded and roughly chopped)
1 tbsp lime juice
60 ml olive oil
1.5 tbsp tamarind paste
1.5 tsp sugar
0.25 tsp chaat masala

Instructions

1. Preheat the oven to 220 degrees Celsius with fan setting.
2. Place the potatoes and 2 teaspoons of salt in a pot.
3. Cover the potatoes with cold water to a depth of about 4 centimeters.
4. Bring the water to a boil over medium-high heat.
5. Simmer the potatoes for about 6 minutes until they are almost tender but still firm.
6. Drain the water.
7. Pat the potatoes dry.
8. Spread the potatoes on a baking sheet lined with parchment paper.
9. Toss the potatoes with oil, chaat masala (an Indian spice blend), turmeric, one-third teaspoon of salt, and a generous pinch of pepper.
10. Roast the potatoes in the oven for 35 minutes until deeply browned and crispy.
11. Add all chutney ingredients along with one-quarter teaspoon of salt to a blender.
12. Puree the mixture until smooth.
13. Set the chutney aside until needed.
14. Combine all dressing ingredients with one and a half teaspoons of water in a small bowl.
15. Whisk the mixture well until smooth and combined.
16. Spread the yogurt evenly over a large round serving plate.
17. Spoon the coriander chutney on top.
18. Swirl the chutney in slightly without fully mixing.
19. Drizzle half of the tamarind dressing over the yogurt.
20. Arrange the roasted potatoes, onions, and chili on top.
21. Drizzle with the remaining dressing.
22. Sprinkle with fresh coriander and black cumin seeds.
23. Serve the dish immediately.

Nutrition per serving

kcal: 454
Protein: 6 g · Fett/Fat: 30 g · Carbs: 39 g