Smashed Crispy Potato Chaat Salad- A desi twist to the viral Potato salad
Introducing a chatpata fusion of flavors with my Smashed Crispy Potato Chaat Salad recipe! I have seen the Viral smashed potato salad everywhere and i thought a chaat version of this salad would be so delicious. Its infusing the flavors with the vibrant and zesty essence of Indian street food. Imagine tender potatoes, perfectly smashed and crisped to golden perfection, then tossed with an array of spices and chutneys, culminating in a symphony of flavors that dance on your taste buds. The yogurt balances all the flavors while giving it a creamy texture and adding protein to the recipe.
It is the best of both worlds, marrying the classic appeal of the Potato salad with the irresistible allure of Indian chaat. Get ready to tantalize your senses and delight your guests with this unforgettable dish that's sure to become a favorite at your table. Whether you're hosting a gathering or simply craving a satisfying snack, this Smashed Crispy Potato Chaat Salad is guaranteed to be a hit. Let's dive into the recipe and elevate your salad game with a burst of Indian-inspired deliciousness!
Happy Cooking!
Servings: 4-5 servings
Prep Time: 10-15 mins
Baking Time: 35-45 mins
Total Time: 45-60 mins
Ingredients:
1 lb baby gold potatoes cut into halves
1 tbsp Salt
Oil to brush/spray
About 1 tbsp Chaat masala; divided
2/3-3/4 cup Greek yogurt (I used nonfat Greek yogurt)
1/3 cup finely chopped Onions
1/4 cup finely chopped tomatoes
1/3-1/2 cup finely chopped cucumbers
1 tsp Cumin powder
1/2-1 tsp Kashmiri chili powder
Salt as per taste
1/2-1 tsp sugar
1/4 tsp black salt (kala namak)
2-3 tbsp tamarind chutney
1 tbsp coriander chutney
Sev/Bhujiya to garnish
Directions:
Preheat the oven to 425F. Prepare a baking tray by lining it with parchment paper.
In a deep pan add water and 1 tbsp salt and bring it to a boil.
Once the water is boiling add the potatoes and let it boil. Boil the potatoes till they are fork tender. Take it off the heat and drain.
Transfer the potatoes to the baking tray and use a bowl or glass to press down on the potatoes to smash them to about 1/2 inch thick. Spray/brush oil on the potatoes. Sprinkle about 1/2 tbsp chaat masala over the potatoes.
Bake at 425F for 35-40 mins, flipping them over after 20 mins so that they bake evenly.
Take them out of the oven and let them cool.
In a large mixing bowl add Greek yogurt, chopped cucumbers, tomatoes, and onions. Add salt, black salt, sugar, cumin powder, red chili, chaat masala. tamarind chutney and coriander chutney. Mix till combined.
Add the potatoes to the bowl and give it a rough mix.
Serve immediately with a sprinkle of sev/bhujiya.
Notes/Tips:
Flipping them over is very important to get an evenly crispy potato.
You can use hung yogurt if you don’t have Greek yogurt.
Baby potatoes are easier to use for this recipe. If you don’t have access to them, you can cut gold potatoes into small pieces.
These will get soggy as they are mixed. Mix when you ready to serve!
