Masala baked potatoes on yoghurt with tamarind drizzle comes from the Indian street food recipe – aloo chaat or alu chaat. A versatile dish with many regional variations, aloo chaat consists of potatoes fried in oil and flavored with Indian spices, served with fruity chutney. Aloo Chaat is mainly a street food. It can be served as a snack, side dish or small and light meal. It is most commonly made from boiled and then fried diced potatoes, which are served with chat masala. it .
The Hindi word “aloo” means potatoes and “chaat” derives from the Hindi word chatna, which means tasting . So Aloo Chaat means – hearty potato snack.
Now look at these potato slices. Can you see how crunchy they are? I think you can see that very well. Can you also see how delicious they are? Maybe not, so you have to name a few words for it here: super crispy, spicy and soooo delicious. Trust me. Aside from the deliciousness of these baked potatoes, I want to talk to you about how to make those perfect crispy potato slices.
It’s not rocket science, so let me start with that. In Ottolenghi’s original recipe, the potato slices are cut about 1 cm thick and cooked in water for 6 minutes. I took the liberty of skipping this step, slicing the potatoes just half an inch thick and tossing them raw with olive oil and the spices. Then I made the oven a little hotter than prescribed and cooked the potato slices in it until they were crispy. Trust me you will get crispy potato slices.
if you like our masala baked potatoes on yoghurt with tamarinds, you might also be interested in these dishes:
- Indian Ghugni Chaat
- Sweet Potato Bowl
- Zucchini carrot fritters – fast and crispy
- Indian dosa filled with coconut potatoes
- Cauliflower steaks from the oven
- vegan turnip curry
This delicious flavor combination and idea for the masala baked potatoes on yoghurt with tamarinds comes from the Yotam Ottolenghi book “Flavour”.
Masala baked potatoes on yoghurt with tamarind
for the potato “chips”
- 750 grams potatoes sticky, small
- 2 tbsp. native olive oil*
- 1 tsp chaat masala*
- 1 tsp Turmeric*
- kosher salt*
- Pepper* from the mill
- 2 small Bunch of coriander
- 1 green chili
- 1 tbsp. lime juice
- 60 ml native olive oil*
- 1½ tbsp. tamarind paste*
- 1½ tsp powdered sugar
- ¼ tsp chaat masala*
- 250 grams greek yogurt
- 1 green chili
- 1 Red onion
- coriander seeds*
- black cumin*
- Preheat the oven to 240°C.
- Wash the potatoes and cut into slices about 0.5 cm thick.
- In a bowl, season potatoes with olive oil, chaat masala, turmeric, salt and pepper. Mix well.
- Spread out on a baking sheet lined with parchment paper (not on top of each other if possible).
- Bake for about 35 minutes, turning once halfway through.
- Chop all the ingredients with a pinch of salt in a food processor to form a homogeneous paste.
- Mix the tamarind paste with 1.5 teaspoons of lukewarm water until smooth.
- Stir in the powdered sugar and chaat masala.
Arranging and serving:
- Cut the green chili into fine rings without the seeds.
- Lightly toast the coriander seeds in a pan without adding fat.
- Peel the red onion and cut into thin rings.
- Spread the Greek yogurt onto the plates
- Arrange the crispy potato slices on top.
- Drizzle with coriander chutney and tamarind drizzle.
- Distribute onion rings, chili (according to your taste), with coriander seeds and black cumin on top.