Crispy Smashed Potato Chaat
About the recipe
This Crispy Smashed Potato Chaat is a delicious twist on the viral smashed potato salad. Crispy golden potatoes are layered with a creamy spiced yogurt mixture, tangy tamarind chutney, fresh herbs, onions, tomatoes, and juicy pomegranate seeds for the ultimate Pakistani-inspired chaat that’s perfect as a snack, appetizer, or side dish.
Crispy Smashed Potato Chaat
Ingredients
- 500 g Baby potatoes (or large potatoes, halved)
- Oil (for drizzling and greasing)
- 1 cup Yogurt
- 1 tsp Chaat masala
- ½ tsp Red chili powder
- ½ tsp Salt (or to taste)
- ½ tsp Black pepper
- ½ tsp Cumin seeds
- 1 Finely chopped small onion
- 1 Finely chopped small tomato
- 2 tbsp Chopped coriander leaves
- 1 Finely chopped green chili
- Tamarind (imli chutney, as needed)
- Pomegranate seeds (for garnish)
- Extra chaat masala (for sprinkling)
Instructions
- Boil the baby potatoes, or halved large potatoes, in salted water until almost tender. Drain well and let them cool slightly before handling.
- Lightly grease a baking tray and the bottom of a glass with oil. Arrange the potatoes on the tray, gently smash each one until flattened, then drizzle with a little more oil.
- Bake in a preheated 200°C (400°F) oven for 30–35 minutes, or air fry at 190°C (375°F) for 18–22 minutes, turning halfway through, until the potatoes are crisp and golden.
- Meanwhile, prepare the yogurt mixture by combining the yogurt, chaat masala, red chili powder, salt, black pepper, cumin seeds, chopped onion, tomato, coriander, and green chili until well mixed.
- Spread a layer of the yogurt mixture onto a serving plate, arrange the crispy potatoes on top, then spoon over the remaining yogurt mixture.
- Drizzle generously with tamarind chutney, sprinkle with extra chaat masala, garnish with fresh coriander and pomegranate seeds, and serve immediately while the potatoes are warm and crispy.
Tips & Tricks
Don’t Overcook the Potatoes: Boil the potatoes until they’re just fork-tender. Overcooked potatoes may fall apart when smashed.
Leave Space Between the Potatoes: Spacing them out allows hot air to circulate, making every potato extra crispy.
Use Thick Yogurt: A thick yogurt creates a creamier topping and prevents the chaat from becoming watery.
Adjust the Heat: Add more green chilies or chili powder if you enjoy a spicier chaat.
Add Extra Crunch: Top with sev, crushed papdi, or roasted peanuts just before serving for even more texture.
FAQs
Can I make this Crispy Smashed Potato Chaat ahead of time?
Yes. Prepare the yogurt mixture and boil the potatoes in advance, then crisp and assemble them just before serving.
Can I use regular potatoes?
Absolutely. Simply cut large potatoes into halves or thick slices before boiling.
Can I air fry the potatoes?
Yes. Air frying gives the potatoes an incredibly crispy exterior with less oil.
Can I make Crispy Smashed Potato Chaat healthier?
Yes. Use low-fat Greek yogurt and air fry the potatoes instead of baking with extra oil.
How do I keep the potatoes crispy?
Wait until the potatoes are fully crisp before adding the yogurt and chutneys, and serve immediately after assembling.
