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Masala baked potatoes on yoghurt with tamarind

by Ari
Masala-Ofenkartoffeln auf Joghurt mit Tamarinde

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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.

Masala baked potatoes on yoghurt with tamarind
Masala baked potatoes on yoghurt with tamarind

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.

Masala baked potatoes on yoghurt with tamarind
Masala baked potatoes on yoghurt with tamarind

if you like our masala baked potatoes on yoghurt with tamarinds, you might also be interested in these dishes:

This delicious flavor combination and idea for the masala baked potatoes on yoghurt with tamarinds comes from the Yotam Ottolenghi book “Flavour”.

Masala-Ofenkartoffeln auf Joghurt mit Tamarinde

Masala baked potatoes on yoghurt with tamarind

Ari
Crispy Indian-spiced potato slices on refreshing yoghurt with coriander chutney and tamarind drizzle.
5 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course ayurvedic, garnish, main dish
Cuisine India
Servings 2 portions
Calories 198 kcal

Equipment

  • Knife*
  • cutting board*
  • flash hacker*

Ingredients
  

for the potato “chips”

Coriander Chutney:

Tamarind Drizzle:

  • tbsp. tamarind paste*
  • tsp powdered sugar
  • ¼ tsp chaat masala*

anything else:

  • 250 grams greek yogurt
  • 1 green chili
  • 1 Red onion
  • coriander seeds*
  • black cumin*

Instructions
 

baked potatoes

  • 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.

Coriander Chutney:

  • Chop all the ingredients with a pinch of salt in a food processor to form a homogeneous paste.

Tamarind Drizzle:

  • 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.

Nutrition

Serving: 1Port.Calories: 198kcalProtein: 5.4gFat: 1.3g
Keyword aloo chat, baked potato, Oven baked vegetables, Potato Chips, potatoes
Tried this recipe?Mention @ArisFoodblog or tag #ArisFoodblog!

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