Best Potatoes With Chaat Masala Recipes

Potatoes With Chaat Masala image

Provided by mary winecoff

Categories Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

4 potatoes, halved lengthwise and cut into 1/3 inch slices
1 tablespoon vegetable oil
1/2 teaspoon salt
1 teaspoon lemon juice
2 scallions, minced
1/2 teaspoon chat masala

Steps:

Preheat oven to 450 degrees.
Combine potatoes with the oil, using your hands, until potatoes are lightly oiled.
Place in roasting pan and roast, turning frequently, for 35 minutes.
Remove from oven and sprinkle with salt, lemon juice and scallions, and toss. Sprinkle with chaat masala and serve.

Nutrition Facts : Calories 196.8, Fat 3.6, SaturatedFat 0.5, Sodium 304.7, Carbohydrate 37.9, Fiber 4.9, Sugar 1.9, Protein 4.4

Chaat Potato Skins image

Provided by Food Network Kitchen

Categories appetizer

Time 2h

Yield 16 potato skins

Number Of Ingredients 16

4 medium-large russet potatoes
4 tablespoons unsalted butter, melted
1 tablespoon chaat masala, plus more for topping
Crispy chickpeas, for topping
2 pitted Medjool dates
1 tablespoon tamarind paste
1/4 teaspoon ground cumin
Kosher salt
1/2 cup plain whole-milk yogurt
1 tablespoon fresh lemon juice
1 large jalapeño or serrano chile pepper
1/2 small shallot, roughly chopped
1 small clove garlic
Kosher salt
1 cup fresh cilantro (leaves and tender stems)
1 teaspoon chopped fresh ginger

Steps:

Prepare the potato skins: Prick the potatoes all over with a fork. Place on a baking sheet and bake at 425 ̊ F until crisp and easily pierced with a knife, about 1 hour. Let cool slightly.
Cut the potatoes lengthwise into quarters.
Holding each potato quarter with a kitchen towel, scoop out the flesh, leaving a 1/4-inch-thick shell.
Meanwhile, make the tamarind sauce: Combine the dates, 2/3 cup water, the tamarind paste, cumin and a large pinch of salt in a small saucepan. Cook over medium-low heat, stirring and smashing the dates, until slightly thickened, 15 to 20 minutes. Press through a fine-mesh sieve into a bowl; season with salt.
Make the yogurt sauce: Mix the yogurt and lemon juice in a separate small bowl; season with salt. Refrigerate both sauces until ready to use.
Make the relish: Combine the chile pepper, shallot, garlic and a few pinches of salt in a mini food processor and pulse until finely chopped. Add the cilantro and ginger and pulse, scraping the sides, until finely chopped.
Assemble the potato skins: Brush the skins on both sides with the melted butter and sprinkle with the chaat masala. Arrange skin-side up on the baking sheet. Bake until crisp, about 10 minutes per side. Let cool 5 minutes on the baking sheet. Top with the sauces, relish, crispy chickpeas and more chaat masala.

Chickpea-Potato Chaat image

Provided by Rachel Gurjar

Yield 6 Servings

Number Of Ingredients 28

Potatoes
1 lb. baby potatoes
Kosher salt
Tamarind Chutney
1 cup tamarind concentrate (such as Cock or Wangderm)
1 Tbsp. sugar
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
½ tsp. cayenne pepper
½ tsp. cumin seeds, crushed
Green Chutney
1 bunch cilantro, coarsely chopped (stems and leaves)
1 bunch mint, leaves picked, stems discarded
Juice of 2 limes
1 small serrano chile or green Thai chile, stem removed
1 tsp. cumin seeds
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
Yogurt and assembly
Juice of ½ lime
1 cup plain whole-milk yogurt
2 Tbsp. sugar
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
2 (15-oz.) cans chickpeas, rinsed
1 large serrano chile, thinly sliced
1 large tomato, finely chopped
1 medium red onion, thinly sliced
¼ cup coarsely chopped cilantro, plus sprigs for serving
2 tsp. chaat masala, plus more for serving
Sev (such as Garvi Gujarat, for serving)

Steps:

Potatoes
Place potatoes in a medium pot and pour in cold water to cover by 1"; season generously with salt. Bring to a boil, reduce heat to medium, and cook until potatoes are fork-tender, 15-18 minutes. Drain and let cool slightly, then halve potatoes. Transfer to a large bowl and chill until ready to use.
Tamarind Chutney
Whisk tamarind concentrate, sugar, salt, cayenne, and cumin seeds in another small bowl until combined and sugar is dissolved.
Green chutney
Purée cilantro, mint, lime juice, chile, cumin seeds, salt, and ¼ cup water in a blender until smooth.
Yogurt and assembly
Whisk lime juice, yogurt, sugar, and salt in a small bowl until combined and sugar is dissolved.
Add chickpeas, half of chile, ½ cup tomato, ½ cup red onion, ¼ cup cilantro, 2 tsp. chaat masala, ½ cup yogurt mixture, ½ cup tamarind chutney, and ½ cup green chutney to potatoes and toss to combine.
Transfer chaat to a platter and drizzle 2 Tbsp. yogurt mixture, 2 Tbsp. tamarind chutney, and 2 Tbsp. green chutney over. Sprinkle with a pinch of chaat masala and top with sev and remaining chile, tomato, and red onion as desired. Scatter a few cilantro sprigs on top and serve with remaining yogurt and chutneys alongside.