Chaat Masala Potatoes Yoghurt – Granny Easy Recipes

Psst — I’ve got a little kitchen secret that makes humble potatoes feel like something you’d order at a street stall in Mumbai. I discovered this combo years ago when I wanted something bright, tangy, and a little wickedly addictive to go with a movie night. The trick? Crispy roasted potatoes that meet a cool, spiced **yogurt** drizzle and a shower of **chaat masala** — that tangy, salty punch that keeps you coming back for more. I’ll show you how to get crunchy edges, pillowy centers, and the kind of flavor contrast that makes people ask, “Did you make this?” (Yes. Yes I did.) Your kitchen will smell warm and citrusy in minutes.

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Why This Recipe is Awesome

This recipe turns plain roasted potatoes into a tangy, crunchy snack that doubles as a side or party appetizer. It hits hot-and-cool notes — warm, crisp potato chunks contrasted with creamy, cool **yogurt** studded with bright lemon and herb. Texture? Crisp edges, fluffy insides, and a slight fizz from the chaat masala. Taste? Salty, sour, slightly spicy, and utterly addictive. It’s so easy even your oven can’t mess it up. Who doesn’t love crispy edges and a creamy dip that reminds you of street food but stays home?

Ingredients

For the Main Dish:

1.5 pounds baby potatoes or Yukon gold potatoes, cut into 1-inch pieces
2 tbsp olive oil
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp ground cumin
1/4 tsp smoked paprika or red chili powder (optional)
2 tbsp chopped fresh cilantro (coriander leaves)
1 small green chili, finely chopped (optional)
1 small lemon, juiced (about 1–2 tbsp)

For the Sauce / Garnish:

1 cup plain whole-milk or Greek yogurt (use nonfat for lighter)
1 tsp chaat masala, plus extra for sprinkling
1/2 tsp roasted cumin powder (optional)
1/2 tsp salt, or to taste
1 tbsp honey or maple syrup (balances the tang; optional)
2 tbsp pomegranate seeds (optional, for color and pop)
1 tbsp finely chopped mint (optional)

How I Make It

Step 1:

Preheat the oven to 425°F. Toss the cut potatoes in a bowl with olive oil, kosher salt, black pepper, cumin, and the optional smoked paprika. Spread them in a single layer on a rimmed baking sheet — no overcrowding. I like to pat the potatoes dry first so they get extra-crisp edges; the oil will shimmer and the spices will cling.

Step 2:

Roast the potatoes for 30–35 minutes

Step 3:

While the potatoes roast, whisk the yogurt with 1 tsp chaat masala, roasted cumin powder (if using), salt, and honey until glossy and smooth. Add lemon juice to brighten it up — taste as you go. The sauce should feel cool and creamy with a little zing that complements the warm potatoes.

Step 4:

When the potatoes show golden edges and a fork slides in with little resistance, remove them. Toss them gently with chopped cilantro, the chopped green chili if you like heat, and a squeeze of lemon. The aroma of lemon and roasted spices will smack you in the best way.

Step 5:

Plate the potatoes, drizzle the spiced yogurt over the top (or serve on the side), then finish with a generous sprinkle of chaat masala, pomegranate seeds, and mint. Serve immediately so the contrast between warm and cool stays exciting. I always sneak a few while plating — taste test duties, obviously.

Pro Tips

Cut potatoes to similar sizes so they roast evenly — I aim for 1-inch pieces.

Pat potatoes dry after washing to avoid steaming in the oven; dryness encourages crispness.

If you want ultra-crisp, parboil the potatoes 5 minutes, drain, then shake them in the pot to roughen the edges before roasting.

Use full-fat yogurt for the creamiest mouthfeel; Greek yogurt gives extra tang and thickness.

Common Mistakes to Avoid

Skipping preheating: Classic rookie move. It changes texture and bake time.

Overmixing: Leads to dense or chewy results. Mix until just combined.

Guessing cook time: Always use visual cues or a timer, not just vibes.

Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

Swap regular potatoes for sweet potatoes for a sweeter, slightly softer version — expect a shorter roast time.

Use dairy-free yogurt (coconut or almond) to make this dairy-free; the tang will change slightly but still tastes great.

Replace olive oil with avocado oil if you prefer a higher smoke point; flavor stays neutral.

For a gluten-free option, this whole recipe already qualifies — no wheat here.

Variations & Tips

Spicy: Add a pinch of red chili flakes to the yogurt and finish with sliced pickled jalapeños.

Kid-friendly: Skip the green chili and pomegranate; keep the yogurt slightly sweet with honey.

Herby twist: Fold in minced dill or tarragon into the yogurt for a fresh garden note.

Street-food style: Toss potatoes with a tamarind chutney drizzle and extra chaat masala for tangy decadence.

Cheesy twist: Sprinkle crumbled feta on top for salty contrast (skip if serving dairy-free).

Make it a meal: Add roasted chickpeas for protein and texture — toss them with the potatoes before serving.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Roast the potatoes and store them separately in the fridge for up to 3 days. Keep the yogurt sauce chilled in an airtight container. Reheat potatoes on a baking sheet at 400°F for 8–10 minutes to re-crisp, then add fresh toppings and yogurt.

Can I double the recipe?

Sure thing. Use two baking sheets and rotate them halfway through so everything crisps evenly. Crowding will slow down browning, so spread them out.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping to keep richness balanced.

How do I know it’s done?

The potatoes show golden, crisp edges and a fork slides in easily without mushiness. They should sound slightly hollow when you tap a piece — and they’ll smell nutty and roasted.

What if I don’t have ingredient X?

If you lack chaat masala, mix ½ tsp ground cumin, ¼ tsp ground coriander, a pinch of amchur (mango powder) or a squeeze of lemon plus a little salt to mimic the tang. No pomegranate? Use chopped cherry tomatoes for color and brightness.

How I Like to Serve It

I serve these potatoes at casual dinners, potlucks, or as a pre-dinner nibble with cold beer. They pair beautifully with grilled meats, a crisp salad, or folded into warm flatbreads for a hand-held snack. In summer, I love them alongside a big bowl of cucumber salad; in winter, they cheer up a cozy curry night. They travel well, too, for picnics if you keep the yogurt separate until serving.

Notes

Store roasted potatoes and yogurt separately in the refrigerator for up to 3 days. Re-crisp potatoes in the oven at 400°F for 8–10 minutes.

If you serve with meat, cook poultry to a safe internal temp of 165°F.

Final Thoughts

Closing: Give this one a try — it’s quick, bright, and a little bit addictive. Now go impress someone — or just yourself — with your homemade masterpiece!