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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Toss Potatoes in Dressing: While the potatoes are still warm, toss them thoroughly in the yogurt-tahini dressing to allow maximum absorption of flavors.
- 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
