Potato Pizza Recipe- Indian Chaat Masala & Tamarind Flavors

Last Updated on 2 months by Neha Deshmukh

Potato Pizza Recipe: Indian Chaat Masala & Tamarind Flavors

Hey everyone! I’m so excited to share this recipe with you – it’s a total fusion favorite in my house! I first made this potato pizza when I was craving something comforting and a little bit different. It combines the familiar joy of pizza with the vibrant, tangy flavors of Indian chaat. Trust me, it’s a game-changer.

Why You’ll Love This Recipe

This isn’t your average pizza night. We’re taking thinly sliced potatoes, seasoning them with aromatic Indian spices, and layering them onto a crispy crust slathered with cilantro chutney. The result? A pizza that’s bursting with flavor, texture, and a little bit of spice. It’s surprisingly easy to make, and it’s guaranteed to be a conversation starter!

Ingredients

Here’s what you’ll need to create this delicious potato pizza:

• 3-4 gold potatoes (approx. 300g)
• 2 tablespoons oil
• ½ teaspoon chaat masala
• ½ teaspoon Kashmiri red chili powder
• ¼ teaspoon cumin powder
• 1 lb (450g) pizza dough
• ⅓ cup cilantro chutney
• 1 cup grated cheese (pepper jack or Amul)
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Gold Potatoes: Choosing the Right Variety
Gold potatoes are my go-to for this recipe. They have a lovely buttery flavor and hold their shape well when cooked. Yukon Golds work beautifully too!

Oil: Best Oils for Flavor and Crispness
I prefer using a neutral oil like canola or vegetable oil for tossing the potatoes. You could also use sunflower oil. The goal is to get them nice and crispy without overpowering the other flavors.

Chaat Masala: The Heart of Indian Flavor
Chaat masala is a magical spice blend! It’s tangy, savory, and slightly fruity. You can find it at most Indian grocery stores, or online. It really makes this pizza sing.

Kashmiri Chili Powder: Color and Mild Heat
Don’t skip the Kashmiri chili powder! It gives the potatoes a beautiful vibrant red color and a mild, fruity heat. It’s different than regular chili powder – it’s more about color than intense spice.

Cumin Powder: Aromatic Base
Freshly ground cumin powder is always best, but pre-ground works just fine. It adds a warm, earthy aroma that complements the other spices.

Pizza Dough: Homemade vs. Store-Bought
Feel free to use your favorite pizza dough! Homemade is fantastic if you have the time, but a good quality store-bought dough will work perfectly well. I often grab a ball of fresh dough from my local Italian deli.

Cheese: Regional Cheese Options (Amul, Pepper Jack)
I love using Pepper Jack for a little kick, but Amul cheese (a popular Indian brand) is also amazing! Mozzarella is a good substitute if you can’t find those.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give those potatoes a good rinse and slice them into super thin rounds – about 1/16-inch thick. A mandoline slicer is your best friend here (but be careful!). Soak the slices in cold water for about 20 minutes. This helps remove excess starch and makes them extra crispy.
2. Preheat your oven to 475°F (245°C). Drain the potato slices and pat them really dry with a kitchen towel. Nobody likes soggy potatoes!
3. In a bowl, toss the dried potato slices with the oil, chaat masala, Kashmiri chili powder, and cumin powder. Make sure they’re evenly coated.
4. Now, stretch out your pizza dough onto a semolina-dusted baking tray. This prevents sticking! Lightly brush the dough with oil and prick it all over with a fork. This prevents it from puffing up too much. Pre-bake the crust for 4-5 minutes.
5. Spread the cilantro chutney evenly over the pre-baked crust. Don’t be shy! Then, sprinkle the grated cheese on top.
6. Arrange the seasoned potato slices in overlapping layers across the pizza. Sprinkle a tiny bit of salt over the top – remember, the chaat masala is already salty.
7. Bake for 15 minutes, or until the cheese is melted and bubbly and the potatoes are tender and golden brown.
8. Remove from the oven, drizzle with a little extra cilantro and tamarind chutney (for that extra zing!), and garnish with fresh cilantro. Serve immediately and enjoy!

Expert Tips

Here are a few things I’ve learned along the way to help you make the perfect potato pizza:

Achieving Perfectly Crispy Potatoes
The key is thin slices, thorough drying, and not overcrowding the pizza.

Preventing a Soggy Pizza Crust
Pre-baking the crust and using a fork to prick it are essential. Also, don’t overload it with toppings!

Balancing the Spice Levels
Adjust the amount of Kashmiri chili powder to your liking. If you want more heat, add a pinch of cayenne pepper.

Working with Pizza Dough
If your dough is being stubborn, let it rest for a few minutes. It’ll become more pliable.

Using a Mandoline for Even Slices
Always use the handguard when using a mandoline! Safety first.

Variations

Want to switch things up? Here are a few ideas:

Vegan Potato Pizza
Use a vegan pizza dough and vegan cheese. You’re good to go!

Gluten-Free Potato Pizza
Simply use a gluten-free pizza dough.

Spice Level Adjustment (Mild, Medium, Hot)
Reduce or omit the Kashmiri chili powder for a milder pizza. Add a pinch of cayenne pepper or some chopped green chilies for extra heat.

Festival Adaptation: Navratri-Friendly Version (using allowed ingredients)
During Navratri, you can adapt this recipe by using sabudana (tapioca pearl) pizza base and avoiding onion and garlic in the chutney.

Serving Suggestions

This potato pizza is fantastic on its own, but it also pairs well with a simple side salad or a cooling raita (yogurt dip). A glass of mango lassi would be the perfect accompaniment!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheating will soften the potatoes, but it’s still delicious!

FAQs

Let’s answer some common questions:

Can I make the potato topping ahead of time?
You can slice and season the potatoes a few hours in advance, but don’t soak them for too long, or they’ll become mushy.

What kind of pizza dough works best for this recipe?
A thin-crust pizza dough works best, as it can support the weight of the potatoes.

Can I use a different chutney instead of cilantro chutney?
Absolutely! Mint chutney or even a tamarind chutney would be delicious.

Is Kashmiri chili powder essential for the color and flavor?
It’s not essential, but it really does add a unique flavor and beautiful color. If you can’t find it, you can substitute with paprika, but it won’t be quite the same.

How can I adjust the spice level to suit my preference?
Start with a small amount of Kashmiri chili powder and add more to taste.

What is the best way to reheat leftover potato pizza?
Reheat in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until warmed through.