Crispy Smashed Potato Chaat Salad Recipe

Introduction

This Crispy Smashed Potato Chaat Salad is a delightful fusion of crispy, tangy, and spicy flavors that come together in a vibrant dish. Perfect as a snack or a light meal, it combines roasted potatoes with a creamy yogurt dressing and crunchy toppings for a satisfying bite every time.

Ingredients

• 1.5 lbs (700g) baby potatoes (or regular potatoes sliced into 1/4 inch rounds)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 3/4 cup (180g) unsweetened soy yogurt (or any thick plant-based yogurt)
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1/2 tsp chaat masala (substitute with kala namak or salt if needed)
• 1/4 tsp red chili powder
• 1/4 tsp ground cumin
• 2 tbsp chopped cilantro (coriander leaves)
• 1/4 cup sev (aloo bhujia or crushed crunchy chickpea snacks)
• Optional: pomegranate seeds, chopped mint, extra cilantro

Instructions

1. Step 1: Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring to a boil and simmer for about 12-15 minutes until the potatoes are fork-tender. Drain and let them cool slightly.
2. Step 2: Preheat your oven to 425°F (220°C). If using baby potatoes, gently smash them on a baking tray lined with parchment paper. If using larger potatoes, slice them into 1/4 inch rounds and lay them flat on the tray.
3. Step 3: Drizzle the potatoes with olive oil, then sprinkle with garlic powder, salt, and black pepper. Roast in the oven for 25–30 minutes, flipping halfway through, until the potatoes are crispy and golden brown.
4. Step 4: While the potatoes roast, whisk together the soy yogurt, tahini, lemon juice, chaat masala, red chili powder, ground cumin, and chopped cilantro in a bowl. Adjust seasoning to your taste.
5. Step 5: Toss the warm, crispy potatoes in the yogurt dressing to ensure maximum flavor absorption. Top the salad with sev, aloo bhujia, or any crunchy chickpea snacks you prefer.

Tips & Variations

• Add finely chopped red onion or cucumber for an added fresh crunch.
• Serve the salad warm or at room temperature depending on preference.
• If preparing in advance, keep the potatoes and yogurt dressing separate until just before serving to preserve crispiness.
• For a spicier kick, drizzle some green chutney or add chopped fresh green chilies.

Storage

Store the potatoes and yogurt dressing separately in airtight containers in the refrigerator for up to 3 days. To enjoy the potatoes crispy again, re-toast them in an air fryer or oven before assembling the salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, you can use regular potatoes. Just slice them into 1/4 inch rounds and roast as instructed. They will still turn crispy and delicious.

What can I substitute for chaat masala if I don’t have any?

If you don’t have chaat masala, you can substitute with kala namak or simply use salt with a pinch of ground cumin and a little lemon juice to mimic the tangy and spicy notes.

Crispy Smashed Potato Chaat Salad Recipe

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★★★★★

4.8 from 52 reviews

• Author: Isabella
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This Crispy Smashed Potato Chaat Salad is a vibrant, flavorful Indian-inspired dish featuring crispy oven-roasted smashed baby potatoes tossed in a zesty, creamy yogurt-tahini dressing. Enhanced with chaat masala and fresh cilantro, and topped with crunchy sev and optional pomegranate seeds, it makes a perfect snack or side dish with delightful textures and bold spices.

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Ingredients

Scale 1x2x3x

Potatoes

• 1.5 lbs (700g) baby potatoes (or regular potatoes, sliced into 1/4 inch rounds)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper

Dressing

• 3/4 cup (180g) unsweetened soy yogurt (or any thick plant-based yogurt)
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1/2 tsp chaat masala (substitute with kala namak or salt if needed)
• 1/4 tsp red chili powder
• 1/4 tsp ground cumin
• 2 tbsp chopped cilantro (coriander leaves)

Toppings & Optional

• 1/4 cup sev (aloo bhujia or crushed crunchy chickpea snacks)
• Optional: pomegranate seeds, chopped mint, extra cilantro

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Instructions

1. Boil the Potatoes: Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Simmer for 12-15 minutes until the potatoes are fork-tender. Drain and let them cool slightly.
2. Preheat Oven and Prepare Potatoes: Preheat your oven to 425°F (220°C). If using baby potatoes, place them on a parchment-lined baking tray and gently smash each one with the bottom of a glass or a spatula. For larger potatoes, slice into 1/4 inch rounds and lay them out flat on the tray.
3. Season and Roast: Drizzle the smashed potatoes with olive oil. Sprinkle evenly with garlic powder, salt, and black pepper. Roast in the oven for 25-30 minutes, flipping halfway through, until they are crispy and golden brown.
4. Prepare the Dressing: In a bowl, whisk together the unsweetened soy yogurt, tahini, lemon juice, chaat masala, red chili powder, ground cumin, and chopped cilantro. Taste and adjust seasoning as needed.
5. Toss Potatoes in Dressing: While the potatoes are still warm, toss them thoroughly in the yogurt-tahini dressing to allow maximum absorption of flavors.
6. Add Crunchy Toppings: Top the coated potatoes with sev or aloo bhujia for crunch. Optionally, add pomegranate seeds and chopped mint or extra cilantro for freshness and color.

Notes

• Add finely chopped red onion or cucumber for extra crunch and freshness.
• Serve warm or at room temperature for best taste.
• If preparing ahead, keep the potatoes and yogurt dressing separate until serving to maintain crispiness.
• For more heat, drizzle with green chutney or add chopped green chilies.
• Store components separately in the fridge for up to 3 days.
• To refresh stored potatoes, re-toast them in an air fryer or oven before assembling the salad.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Salad
• Method: Baking
• Cuisine: Indian

Keywords: Crispy smashed potatoes, chaat salad, Indian snack, vegan salad, roasted potatoes, tahini yogurt dressing, chaat masala