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Chaat Masala Potatoes with Yogurt and Tamarind

Servings 4 People


Chaat Masala Potatoes

  • 750 grams Baby Potatoes Cut in lengthwise into ½ inch thick slices
  • 2 tablespoon olive oil
  • 1 teaspoon Chaat Masala
  • ½ teaspoon Turmeric
  • Pepper
  • salt Chaat masala already has salt in it, so check to ensure you are not over salting

Cilantro Chutney

  • 11/2 cup Cilantro
  • 1 Green Chile Roughly chopped
  • 1 tablespoon Lime Juice
  • ¼ cup olive oil
  • ¼ teaspoon Table Salt

Sweet Tamarind Dressing

  • 41/2 teaspoon store-bought Tamarind paste I extracted water from the pulp
  • 11/2 teaspoon superfine Sugar
  • ½ teaspoon Chaat Masala
  • 11/2 teaspoon water

For Assembling & Garnish

  • 1 cup Greek Yogurt
  • ½ small Red Onion thinly sliced into rounds on a mandoline, if you have one
  • 1 Green Chile I used a jalapeno and sliced it into rounds
  • 11/2 teaspoon Corriander Seeds toasted
  • 11/2 teaspoon Nigella Seeds toasted


  • Preheat the oven to 450F (220C). Line a large baking tray with parchment paper.
  • Put the potatoes and 2 teaspoon salt in a saucepan and top it with cold water, ensure the potatoes are fully submerged in it. Place the saucepan on medium heat and bring to a boil, then simmer for about 6 minutes. Drain and pat dry the potatoes, then transfer them to the baking tray. Toss them with the olive oil, chaat masala, turmeric, ½ teaspoon salt, and a good grind of pepper. Roast, stirring once or twice, for 35 minutes, or until deeply golden.
  • Meanwhile, make the green chutney. In a food processor blitz cilantro, chile, lime juice, olive oil, and salt until smooth. Set aside
  • For the dressing: In a small bowl, whisk together the tamarind paste, sugar, chaat masala, and water and set aside.
  • Spread the yogurt on a large round serving platter. Top with the chutney, swirling it through without completely incorporating. Drizzle with half the dressing and top with potatoes, onion, and sliced chile. Drizzle with the remaining dressing, then sprinkle with the coriander seeds and nigella seeds and serve at once.


I have written this recipe as published in the book Flavor. However, I did tweak it slightly when I actually cooked it. For the tamarind dressing, I soaked the tamarind pulp in hot water and extracted it. I also gave it a quick boil since it helped take away some of the raw taste.