Crispy Smashed Potato Chaat
This Crispy Smashed Potato Chaat transforms the viral smashed potato trend into a bold, flavourful chaat. Crispy roasted potatoes are layered with creamy spiced yogurt, fresh vegetables, tangy tamarind chutney, and crunchy toppings for an irresistible appetizer or snack.
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.