
This robust Indian-style potato creation turns simple ingredients into a taste sensation. When crispy baked potatoes meet cool yogurt and bright chutneys, you get an amazing mix that'll take you right to Mumbai's food scene without leaving home.
I whipped these chaat masala potatoes up for friends with different food needs. When the plate came back empty and everyone wanted my recipe, I knew I'd found my new go-to dish for get-togethers.
Ingredients
- Baby new potatoes: They stay firm when baked and get wonderfully crispy skins
- Chaat masala: This key Indian spice mix adds tang and richness - try to find one with amchoor (dried mango powder) for the real deal
- Yogurt: Pick full-fat Greek yogurt for the richest base that can handle the strong flavors
- Fresh coriander leaves: They make the green chutney pop - grab bunches with bright, fresh leaves
- Tamarind paste: It brings the sweet-sour backbone - go for the ready-made concentrate instead of the block type
- Green chillies: Use more or less based on how spicy you want it - take out the seeds for milder heat
- Coriander and nigella seeds: They add crunch and make it pretty - warm them up first to bring out more flavor
- Red onion: Gives you crunch and zip - cut it super thin for the best texture
Step-by-Step Instructions
- Prepare the potatoes:
- Slice baby potatoes lengthways about 1cm thick, then boil them in salty water for 6 minutes flat. This makes them creamy inside but still firm enough to crisp up when baked. Drain them well and pat them dry - wet potatoes won't get crispy.
- Season and roast:
- Mix your partly-boiled potatoes with olive oil, chaat masala, and turmeric until they're all coated. Spread them out on a paper-lined tray with plenty of room between pieces. Bake at 220°C with fan for 35 minutes, flipping now and then, until they're golden and crispy at the edges.
- Make the coriander chutney:
- Throw fresh coriander, green chilli, lime juice, olive oil, and salt in a food processor. Pulse until it's smooth but still has some bits for texture. This fresh, herby chutney balances the rich yogurt and potatoes. Give it a taste - it should be bright and tangy.
- Prepare the tamarind dressing:
- Mix tamarind paste, sugar, chaat masala, and a bit of water until smooth. This adds sweet-sour notes that make the dish pop. It should pour easily but not be too runny - add water drops if needed.
- Assemble the dish:
- Spread yogurt on a big round plate. Drop coriander chutney on top and swirl it gently without mixing completely. Pour half the tamarind dressing in a pretty pattern over the yogurt. Put the roasted potatoes on top, add red onion slices and green chilli. Finish with the rest of the tamarind dressing and sprinkle with your toasted seeds.

I love how the layers come together in this dish. When I first made it for my friend whose grandma ran a famous chaat stand in Delhi, she smiled and said, "That's exactly our family trick - building flavors one layer at a time."
Make Ahead Options
What's great is you can prep all the parts separately. The green chutney stays good up to 3 days in the fridge in a sealed container. The tamarind sauce lasts even longer - about a week when refrigerated. You can even boil the potatoes a day ahead and roast them just before you need them. Just wait to put everything together until serving time so the yogurt doesn't get watery and you keep that nice hot-cold contrast.
Understanding Chaat Masala
Chaat masala really makes this dish special. This mix usually has amchoor (dried mango powder), cumin, black salt, asafoetida, and other spices that create a flavor you can't get anywhere else. The name chaat comes from a Hindi word meaning "to lick" - that's how tasty it is! Store-bought works fine, but if you want to try making your own, toast some cumin, coriander, and fennel seeds, then grind them with amchoor, dried mint, black salt, and a tiny bit of asafoetida.
Serving Suggestions
These potatoes go great with other Indian dishes like dal, butter chicken, or veggie curry. To make them a meal by themselves, throw in some chickpeas or black lentils for protein. They work as a side with grilled meat or can be the star for vegetarians. When I have friends over, I sometimes let everyone build their own by setting out all the parts separately so they can layer them how they want.

This dish packs so many bold tastes and textures in each bite. It always gets compliments whether I'm making dinner on a Tuesday or hosting a special occasion.
Recipe Q&A
- → What’s chaat masala made of?
Chaat masala is an Indian spice mix that’s tangy and savory, made with dried mango powder (amchoor), black salt, cumin, coriander, asafoetida, and other goodies. It’s a go-to for Indian street snacks!
- → Can any parts of the dish be prepared early?
Absolutely! Whip up the chutney and tamarind sauce a few days in advance and pop them in the fridge. If you want to save time, boil the potatoes a day ahead and roast them just before serving.
- → What’s a good swap for tamarind paste?
No tamarind paste? No worries! Try a mix of lime juice with a touch of brown sugar or date syrup for that sweet-yet-tangy flavor combo.
- → Should this dish be served hot or cold?
Keep the potatoes hot and pile them on room temperature yoghurt and chutney. That warm-and-cool combo is a big part of what makes it special.
- → How can I make it vegan?
Simple! Swap out the yoghurt for a dairy-free version like cashew cream or coconut yoghurt. Everything else is plant-based.
- → What pairs well with this dish?
This dish is adaptable! Pair it with grilled meat, add it to an Indian-style spread, or even make it the star of the table with naan or rice for a vegetarian main.