Ingredients
Method
- Rinse the baby potatoes under cold water to remove any dirt. Leave the skins on for extra flavor and nutrients.
- Place the potatoes in a pot and cover them with cold water. Add a pinch of salt.
- Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to a gentle low-medium. Cook for 15 minutes, or until the potatoes are fork-tender.
- Test a potato by piercing it with a fork. If the fork slides in easily, your potatoes are ready for smashed potato chaat.
- Drain the potatoes and let them cool for a minute.
- Combine the oil and spices well in a small bowl.
- Brush the spice and oil mixture on the smashed potatoes.
- Bake the potatoes at 450 F for 20 to 25 minutes.
- Drizzle mint-cilantro and tamarind-date chutney, diced onion and tomatoes, sev and chopped cilantro.
Nutrition
Disclaimer
Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.
Notes
For a creamy touch to your smashed potato chaat, add seasoned whipped yogurt as a topping. Simply whisk plain yogurt with a pinch of salt, a dash of roasted cumin powder, fresh or dried mint, and a little sugar to balance the tanginess.
For extra flavor, sprinkle in some black salt, red chili powder, or a bit of green chili paste if you like it spicy. Drizzle the yogurt generously over your smashed potatoes, then garnish with fresh cilantro, sev, or pomegranate seeds for an added crunch and burst of flavor. This creamy, tangy addition brings the perfect balance to the spicy and savory components of any chaat!
