Equipment
Ingredients
Crispy Potatoes
- 500 g potatoes, diced into 2cm cubes
- 30 ml neutral oil, room temperature
- 3 g kashmiri chili powder
- 5 g kosher salt
- 5 g chaat masala
Yogurt Drizzle
- 200 g plain full-fat yogurt, chilled
- 5 g caster sugar
Toppings
- 50 ml tamarind chutney
- 50 g pomegranate seeds, fresh
- 10 g fresh coriander, roughly chopped
- 30 g plain cornflakes, unsweetened
Nutrition (per serving)
Method
Preheat the oven to 220°C (430°F) and line a baking sheet with parchment paper.
In a mixing bowl, toss the diced potatoes with the neutral oil, kosher salt, and Kashmiri chili powder until the potatoes are evenly coated.
Spread the seasoned potatoes in a single, even layer on the prepared baking sheet. Roast in the preheated oven for 35 minutes, flipping them halfway through the cooking time, until they are golden and highly crispy.
While the potatoes are roasting, whisk the chilled plain yogurt and caster sugar together in a small bowl until completely smooth and creamy.
Transfer the hot, crispy potatoes to a serving platter. Immediately sprinkle the chaat masala evenly over the warm potatoes so the spices bloom in the heat.
Drizzle the sweetened yogurt and tamarind chutney generously over the seasoned potatoes in a crisscross pattern.
Scatter the fresh coriander leaves and pomegranate seeds over the top. Slightly crush the cornflakes in your hands and sprinkle them generously over the dish immediately before serving.
Chef's Notes
- Parboiling the potatoes in alkaline water (water with a pinch of baking soda) for 5 minutes before roasting breaks down the starchy exterior, creating a sludge that roasts into an incredibly crispy shell.
- Use a thick yogurt like Greek yogurt, or strain regular plain yogurt for 15 minutes before mixing. A watery yogurt will pool at the bottom of the dish and soften the potatoes rapidly.
- Balance is the absolute key in chaat. Taste your tamarind chutney and yogurt together; if your tamarind is extremely tart, you may want to increase the sugar in the yogurt by a gram or two.
- The cornflakes act as a modern substitute for traditional fried chickpea noodles (sev) or crackers (papdi), offering a lighter but equally satisfying crunch. Always ensure they are plain and completely unsweetened.
Storage
Refrigerator: 3 days — Store components separately in airtight containers. The assembled dish will become soggy.
Reheating: Reheat un-sauced potatoes in a 200°C (400°F) oven for 5 to 8 minutes until crisp again. Never reheat the assembled chaat.
