Air Fryer Potatoes- Indian Chaat Masala Recipe- Crispy & Spicy

Last Updated on 3 months by Neha Deshmukh

Air Fryer Potatoes: Indian Chaat Masala Recipe – Crispy & Spicy

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, easy, and seriously flavorful snack. And let me tell you, these Air Fryer Potatoes, tossed in a vibrant chaat masala blend, are about to become your new obsession. I first made these on a busy weeknight when I was craving something spicy and satisfying, and they disappeared in minutes! They’re crispy, tangy, and packed with that classic Indian chaat flavor.

Why You’ll Love This Recipe

These aren’t just any potatoes. We’re talking about perfectly crispy, golden-brown potatoes, seasoned with a delightful mix of spices that will tantalize your taste buds. They’re incredibly easy to make – especially with the air fryer doing most of the work! Plus, they’re ready in under 30 minutes, making them perfect for a quick snack, side dish, or even a light meal.

Ingredients

Here’s what you’ll need to make these amazing air fryer potatoes:

• 3 large russet potatoes
• 1.5 tablespoons avocado oil
• 1 inch ginger
• 2 teaspoons lime or lemon juice
• 2-3 tablespoons lime juice (for tossing)
• 1/2 teaspoon cumin powder
• 1 teaspoon chaat masala
• 1/4 teaspoon Kashmiri red chili powder
• 1/4 teaspoon kala namak (black salt)
• 1 green chili, chopped
• 2 tablespoons chopped cilantro
• 1 tablespoon chopped mint

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this recipe:

• Avocado Oil: I love using avocado oil because of its high smoke point, which is perfect for air frying. It helps get those potatoes extra crispy without burning. You can substitute with other high-smoke point oils like canola or vegetable oil, but avocado oil adds a subtle, healthy richness.
• Kala Namak: This is a game-changer! Kala namak, or black salt, has a unique sulfurous aroma that adds a wonderful depth of flavor, almost like an egg-y taste. It’s a staple in Indian chaat and really makes these potatoes sing.
• Kashmiri Red Chili Powder: Don’t confuse this with regular chili powder. Kashmiri chili powder is known for its vibrant color and mild heat. It adds a beautiful hue and a gentle warmth to the potatoes.
• Chaat Masala: This is the star of the show! Chaat masala is a blend of tangy and savory spices that defines the flavor of Indian street food. Every brand is a little different, so feel free to experiment to find your favorite.
• Potato Variety: Russet potatoes are my go-to for this recipe because they get wonderfully crispy. However, Yukon Gold potatoes will also work, though they might not get quite as crispy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, if you’re using ginger, soak those ginger juliennes in 2 teaspoons of lime juice, a pinch of salt, and a sprinkle of chaat masala. This mellows out the ginger and adds a lovely tang. Set this aside – it’s optional, but I highly recommend it!
2. Peel and cube your potatoes into roughly 1-inch pieces. Now, here’s a little trick I learned from my mom: soak the cubed potatoes in warm water for about 20 minutes. This helps remove excess starch, resulting in crispier potatoes.
3. Drain the potatoes well and pat them completely dry with a kitchen towel. Seriously, don’t skip this step! Any moisture will steam the potatoes instead of letting them crisp up.
4. Toss the dried potatoes with 1.5 tablespoons of avocado oil, making sure they’re evenly coated.
5. Preheat your air fryer to 380°F (193°C) for 2 minutes.
6. Arrange the potatoes in a single layer in the air fryer basket. Don’t overcrowd the basket – you might need to cook them in batches. Cook for 20-22 minutes, shaking the basket halfway through and again near the end, until the potatoes are golden brown and beautifully crispy.
7. Transfer the crispy potatoes to a bowl. Now for the fun part! Add 2-3 tablespoons of lime juice, 1/2 teaspoon of cumin powder, 1 teaspoon of chaat masala, 1/4 teaspoon of Kashmiri red chili powder, 1/4 teaspoon of kala namak, the chopped green chili, 2 tablespoons of cilantro, and 1 tablespoon of mint. Mix everything well to coat the potatoes evenly.
8. Garnish with the prepared ginger juliennes (if using) and serve immediately.

Expert Tips

• Don’t skip the drying step! I can’t stress this enough.
• Shake the basket: Shaking ensures even cooking and maximum crispiness.
• Cook in batches: Overcrowding leads to soggy potatoes.
• Taste and adjust: Feel free to adjust the spices to your liking.

Variations

• Vegan: This recipe is naturally vegan!
• Gluten-Free: It’s also gluten-free.
• Spice Level: If you like it extra spicy, add more green chili or a pinch of cayenne pepper. My friend, Priya, loves to add a dash of ghost pepper powder – but be warned, it’s hot!
• Regional Chaat Variations: For a Delhi-style chaat, add a sprinkle of dried mango powder (amchur). For a Mumbai-style twist, add a dollop of sweet chutney.

Serving Suggestions

These potatoes are fantastic on their own as a snack. But they also make a wonderful side dish with:

• Indian curries
• Raita (yogurt dip)
• Chutneys (tamarind, mint-coriander)
• A simple salad

Storage Instructions

These potatoes are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them in the air fryer for a few minutes to restore some of the crispiness.

FAQs

• Can I make these potatoes ahead of time? You can cube and soak the potatoes ahead of time, but I recommend cooking them right before serving for the best texture.
• What type of potatoes work best for this recipe? Russet potatoes are ideal, but Yukon Gold potatoes are a good substitute.
• Can I use a different oil than avocado oil? Yes, you can use other high-smoke point oils like canola or vegetable oil.
• What is Kala Namak and why is it used? Kala namak is black salt, known for its unique sulfurous flavor. It adds a wonderful depth and complexity to Indian dishes.
• How can I adjust the spice level of this recipe? Adjust the amount of green chili and Kashmiri red chili powder to your preference.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how yours turn out!