Spiced Potato Chaat Recipe – Crispy Potatoes with Tamarind & Sev

Last Updated on 2 months by Neha Deshmukh

Spiced Potato Chaat Recipe – Crispy Potatoes with Tamarind & Sev

Introduction

Oh, chaat! Just the word makes my mouth water, doesn’t it? It’s the ultimate Indian street food – a delightful explosion of flavors and textures. This Spiced Potato Chaat is a family favorite, and honestly, it’s one of the first things I learned to make when I moved away from home and desperately missed the taste of Delhi’s bustling streets. It’s surprisingly easy to whip up, and the combination of crispy potatoes, tangy chutneys, and crunchy sev is just irresistible. You’ll be hooked, I promise!

Why You’ll Love This Recipe

This recipe delivers everything you crave in a chaat: crispy, golden potatoes coated in a vibrant spice blend, balanced with sweet, tangy, and cooling elements. It’s quick to make – perfect for a snack or a light meal. Plus, it’s endlessly customizable! You can adjust the spice level, swap out toppings, and make it your own.

Ingredients

Here’s what you’ll need to create this chaat magic:

• 10 small potatoes
• As needed oil, for deep frying
• 1 tsp butter
• ¼ tsp turmeric powder (haldi)
• ½ tsp chilli powder (lal mirch)
• ½ tsp cumin coriander powder (dhania jeera powder)
• ¼ tsp aamchur (dry mango powder)
• ¼ tsp pepper powder (kali mirch)
• ¼ tsp salt (namak)
• 3 tsp tamarind chutney (imli chutney)
• 3 tsp green chutney (hari chutney)
• 2 tbsp curd (dahi)
• 2 tbsp finely chopped onion
• 2 tbsp finely chopped tomato
• 2 tbsp mixture sev
• 1 tbsp chopped coriander (dhaniya)

Ingredient Notes

Let’s talk ingredients – a few tips to make sure everything comes together perfectly!

• Potatoes: Choosing the Right Variety – I prefer using small red potatoes or Yukon Gold potatoes for this recipe. They hold their shape well during frying and get beautifully crispy. About 500g of potatoes should do the trick.
• Oil: Best Oils for Deep Frying & Flavor – You’ll need oil for deep frying. I usually use groundnut oil (peanut oil) or vegetable oil. They have a high smoke point and don’t impart much flavor, letting the spices shine.
• Aamchur (Dry Mango Powder): A Key Tangy Element – Aamchur is what gives chaat that signature tangy kick. Make sure yours is fresh – it loses its potency over time.
• Spice Powders: Regional Variations & Freshness – Feel free to adjust the spice powders to your liking! Some people add a pinch of garam masala or chaat masala for extra flavor. Always use fresh spice powders for the best aroma and taste.
• Chutneys: Homemade vs. Store-Bought – While store-bought chutneys are convenient, homemade chutneys truly elevate the chaat. I’ll share some quick chutney recipes in the variations section!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Peel and halve the small potatoes. Rinse them well under cold water to remove excess starch – this helps them get extra crispy. Pat them completely dry with a kitchen towel.
2. Heat oil in a deep frying pan or wok over medium heat. Carefully add the potatoes and deep fry until they’re soft inside (you can test with a toothpick). This usually takes about 8-10 minutes. Drain the potatoes on paper towels and let them cool completely.
3. Gently flatten the cooled potatoes with the bottom of a cup or a potato masher. Don’t flatten them too much – you want them to still have some texture.
4. Heat the oil again. Fry the flattened potatoes a second time until they’re golden brown and wonderfully crispy. Drain on paper towels to remove excess oil.
5. In a separate pan, heat the butter over medium heat. Add the turmeric, chilli powder, cumin-coriander powder, aamchur, pepper powder, and salt. Sauté for about 30 seconds until fragrant.
6. Toss the fried potatoes in the spice mix until they’re evenly coated.
7. Now for the fun part – assembling the chaat! Layer the spiced potatoes on a plate. Drizzle with tamarind and green chutney. Add a generous dollop of curd, then top with chopped onions, tomatoes, sev, and coriander.
8. Serve immediately and enjoy!

Expert Tips

A few little secrets to make your chaat truly shine:

• Achieving the Perfect Crispy Texture: Double frying is key! The first fry cooks the potatoes through, and the second fry makes them incredibly crispy.
• Balancing the Spice Levels: Start with the amounts of chilli powder suggested, and then add more to taste. Remember, you can always add more spice, but you can’t take it away!
• Making Chutneys from Scratch: Tamarind chutney is easy to make by soaking tamarind pulp in warm water, then straining and simmering with jaggery and spices. Green chutney is a blend of green chillies, coriander, mint, ginger, and lemon juice.

Variations

Let’s get creative!

• Vegan Chaat Adaptation: Swap the curd with a plant-based yogurt alternative.
• Gluten-Free Chaat Adaptation: Ensure your sev is gluten-free. Many brands now offer gluten-free options.
• Spice Level Adjustment (Mild, Medium, Hot): Reduce or omit the chilli powder for a milder chaat. Add a pinch of cayenne pepper for extra heat.
• Festival Adaptations (Diwali, Holi): During festivals, I love adding a sprinkle of finely chopped dried fruits like raisins or pomegranate seeds for a touch of sweetness and festivity.

Serving Suggestions

This chaat is best served immediately, while the potatoes are still crispy. It’s perfect as a snack, appetizer, or a light meal. You can serve it with a side of papdi (crispy crackers) for extra crunch.

Storage Instructions

Honestly, this chaat is best enjoyed fresh. The potatoes will lose their crispness if stored. However, you can store the fried potatoes and spice mix separately in airtight containers for up to a day. Assemble the chaat just before serving.

FAQs

Let’s answer some common questions:

• What type of potatoes work best for this chaat recipe? Small red potatoes or Yukon Gold potatoes are ideal.
• Can I make the spiced potatoes ahead of time? You can fry the potatoes and coat them with the spice mix a few hours in advance, but they will lose some of their crispness. Reheat them in a preheated oven or air fryer to crisp them up before assembling the chaat.
• How do I adjust the tanginess of the chaat? Add more or less tamarind chutney to adjust the tanginess to your liking. A squeeze of lemon juice can also brighten the flavors.
• What is a good substitute for sev if I can’t find it? Crushed papdi or fried potato sticks can be used as a substitute for sev.
• Can this chaat be made in an air fryer instead of deep frying? Yes! Air fry the potatoes in batches at 200°C (390°F) for about 15-20 minutes, flipping halfway through, until golden brown and crispy.