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Smashed Potatoes Chaat
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Smashed Potatoes Chaat

Smashed Potatoes Chaat - crispy baby smashed potatoes chaat along with dry chana masala, minty spicy green chutney, sweet tangy tamarind chutney and fresh crunchy toppings
Prep Time30 minutes
Cook Time45 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Indian
Servings: 20 smashed potatoes chaat

Ingredients

Dry Chana Masala

  • 16 oz Canned Chickpeas
  • 2 tbsp Oil
  • 1 tsp Cumin Seeds
  • 2 Whole Cloves
  • 2 Whole Peppercorn
  • 1 small Cinnamon Stick
  • 1 small Bay Leaf
  • 2 Whole Dry Red Chilis
  • ¾ cup Very Finely Chopped Yellow Onions
  • 1½ tsp Minced Garlic
  • ½ tsp Grated Ginger
  • ¾ cup Very Finely Chopped Tomatoes
  • ½ tsp Chaat Masala
  • ½ tsp Mango Powder
  • ¼ tsp Chana Masala Powder
  • ¼ tsp Turmeric Powder
  • ½ tsp Cumin Powder
  • ½ tsp Kashmiri Red Chili Powder
  • ½ tsp Black Salt
  • ½ tsp Lemon Juice
  • ¼ cup Finely Chopped Cilantro

Smashed Potatoes

  • 20 Small/Medium Baby Potatoes
  • 1 tbsp Salt
  • 3 tbsp Oil
  • ½ tsp Black Salt
  • ½ tsp Cumin Powder
  • 1 tsp Tandoori Masala
  • 1 tsp Chaat Masala
  • ¼ tsp Turmeric Powder
  • ¼ tsp Black Pepper Powder
  • ½ tsp Kashmiri Red Chili Powder

Date Tamarind Chutney (follow the linked recipe of "Sweet Pani" which is same as Date Tamarind Chutney)

    Spicy Minty Green Chutney (follow linked recipe)

      Other

      • ½ cup Very Finely Chopped Red Onion
      • ½ cup Very Finely Chopped Tomato
      • ½ cup Thin Sev
      • ½ cup Finely Chopped Cilantro
      • ½ Lemon
      • 1 tsp Chaat Masala

      Instructions

      Date Tamarind Chutney

      Spicy Minty Green Chutney (follow linked recipe)

        Make Dry Chana Masala

        • Heat 2 tbsp of oil in a pan. Once hot add all whole dry spices and cumin seeds.
        • Once cumin seeds start to fragrant and turn deeper in color, add finely chopped onions. Saute until they are translucent.
        • Add ginger, garlic and finely chopped tomatoes. Saute till tomatoes start to get mushy.
        • Add rest of the spices listed under "Dry Chana Masala Ingredient". Mix well. Cook for 3-4 min on medium heat, or until most of the water from tomatoes evaporates and oil starts to separate.
        • Add canned chickpeas (drained/rinsed). Mix well until chickpeas are coated well with the spice mix. Cover and cook on medium heat for 3-5 minutes.
        • Add lemon juice and chopped cilantro. Mix well. Turn the heat off and keep it aside.

        Make Smashed Potatoes

        • Boil baby potatoes in a pot with water and 1 tbsp of salt until they are fork tender. It should take anywhere from 20-30 minutes based on size of the baby potatoes. Once boiled, drain the water out completely. Keep them aside.
        • Pre heat oven on 400° F.
        • Mix rest of the ingredients listed under "Smashed Potatoes" ingredients list in a big wide bowl.
        • Add boiled potatoes and coat them all with the oily spice mix.
        • Place them on a baking tray. Space them out well so they are not touching each other.
        • Use a cup or a glass to smash the potatoes down on the baking tray by putting some pressure on each of them. Flatten them down ¾ th way.
        • Bake them for 40-45 min on 400° F. Keep en eye on them, make sure it does not burn. If they look well baked and start to brown little too much before the timer goes off, take them out of the oven.

        Assemble The Chaat

        • Top each baked smashed potato with dry chana masala.
        • Top it with finely chopped onions and tomatoes.
        • Top it with thin sev and cilantro.
        • Drizzle Spicy Minty Green Chutney and Date Tamarind Chutney.
        • Squeeze fresh lemon juice and sprinkle some chaat masala.
        • Serve it immediately!!!