SMASHED POTATO CHAAT

What best way to marry two cuisines than with creating the ultimate snack food – chaat. This Smashed Potato Chaat combines the intense burst of flavours of Indian street food Chaat with Western Smashed Potatoes.

What are smashed potatoes and what is Smashed Potato Chaat?

Smashed Potatoes are not to be confused with Mashed Potato!

Smashed Potatoes are boiled baby potatoes that are then lightly “smashed” with the back of a spoon but still kept intact.

The potatoes are then roasted in the oven until they are crispy all over.

In smashed potato chaat, we have replaced the aloo tiki that usually goes into chaat with smashed potatoes that are lightly spiced with cumin and coriander powder.

Smashed potatoes are the cheats version of the time-consuming aloo tiki but still lend great textures to the chaat.

What can I use instead of Smashed Potato

You could use shop-bought hash browns to save time.

You can alternatively make Khaman Dhokla Chaat or Papdi Chaat.

What goes in Smashed Potato Chaat

For the Smashed Potato:

• Baby potatoes – use baby potatoes as we want the smashed potatoes to be small but still keep the potato intact

• Dried Coriander and Cumin Powder – a little sprinkle of this powder gives flavour to the smashed potatoes

• Oil – use any flavourless oil

For the Chaat:

• Thin Sev – thin sev or nylon sev has the best texture for chaat and is available in Indian grocery shops or Indian sweet/snack shops. If you cannot find thin sev then you can use thicker sev

• Imli (Tamarind) chutney – this tangy chutney is made with tamarind and dates (to give sweetness) and resembles English brown sauce. It is what gives the chaat its lip-smacking quality.

• Green coriander chutney – this earthy and spicy chutney is made with fresh coriander, mint and chilies.

• Red Garlic chutney – This should be used in moderation unless you can really handle the heat!

• Yogurt – Use plain yogurt that is lightly beaten and lightly sweetened with sugar

• Red onion – thinly cut red onion gives the chaat crunch

• Pomegranate – not only do they provide a gorgeous dash of colour, but these jewels also add bite and a burst of sweet and sour. Either buy ready prepared pomegranate arils or to pick the best fresh pomegranates, see below.

• Coriander leaves – finely chopped fresh coriander leaves to finish off the garnish

• Chaat Masala – probably the key part of chaat is the chaat masala which is aptly named! It is a spice powder mix that is sprinkled on top of the chaat and adds a tangy, zingy and salty flavour.

To make the process easier, prepare these three special chaat chutneys in advance.

1. Red garlic chutney

2. Gujarati date and tamarind chutney (Imli chutney)

3. Green coriander and mint chutney (hari chutney)

These chutneys keep well in the freezer also, so it is worth making a big batch! Afterall, chaat cravings can hit at any time and it’s best to be prepared 😉

How to pick the best and freshest pomegranates

With pomegranates being a pricy ingredient, you want to know that you are picking the best fruit possible.

There is a lot of information on this online but I am adding the tips that have worked for me over the years! Here are some handy tips on picking pomegranates in the supermarket:

The skin of the pomegranate should be film and smooth – pomegranates that are soft and look wrinkly will not be fresh.

The pomegranate should feel heavy that what it looks – I have noticed then that the seeds are more plump and juicy.

How to make Smashed Potato Chaat

 

First, prepare the smashed potatoes by boiling the baby potatoes. When they are soft when piercing with a knife, they can be drained and lightly “smashed” with the back of a spoon or fork but remember to keep the potato still intact! You can then sprinkle the spice and salt and roast.

Whilst the potatoes are roasting, prepare the ingredients for the chaat. When the potatoes are done, you are ready to assemble the chaat!

How to serve Chaat

The great thing about Chaat is that you can pretty much serve it however you like – there is no exact science.

Some like chaat with all of the ingredients mixed through, some like layers (in which case, start with the potatoes, then the sev, then add the chutneys and other garnishings on top.

However, whatever your preference, it is best to assemble the chaat just before serving otherwise the moisture from the chutneys will make the dry ingredients go soggy.

We love to gather the ingredients into large bowls and then everyone can help themselves to build their own chaat according to their taste preference!

I love mine with extra Imli and Garlic Chutney! How do you like your chaat?

Love chaat? try our

Other Chaat recipes

1. Pani puri 
2. Gujarati Dahi Vada
3. Sabudana vada chaat
4. Hash brown and pineapple chaat
5. Dry fruit masala kachori

SMASHED POTATO CHAAT

Hayley Dhanecha

A twist to the traditional Indian street food favourite, chaat, with adding smashed potatoes to create the ultimate fusion recipe.

5 from 1 vote

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Prep Time 25 mins

Cook Time 25 mins

Total Time 50 mins

Course Appetizer, Snacks, starter

Cuisine fusion, Indian fusion, International

Servings 4

Calories 294 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 500 g baby potatoes
• ▢ 2 tbsp. oil
• ▢ Salt
• ▢ 1 tsp. cumin powder
• ▢ 1 tsp. coriander powder
• ▢ 250 ml yogurt full fat mild
• ▢ 250 g gram flour noodles thin sev or ratlami sev
• ▢ 150 ml yogurt plain mild full-fat
• ▢ 2 tbsp. sugar
• ▢ 1 medium red onion finely chopped
• ▢ 1 cup tamarind and date chutney
• ▢ ½ cup coriander and mint chutney
• ▢ ⅛ cup garlic chutney
• ▢ 1 tbsp Chaat masala
• ▢ 1 cup coriander finely chopped fresh
• ▢ ½ cup pomegranate arils

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Instructions

 

• Preheat the oven to gas mark 7, 425F or 225C.
• Lightly oil a baking tray.
• In a large pan of boiling water, boil the potatoes until tender and drain well.
• Place boiled potatoes on the oiled baking tray, and press the potatoes with potato masher or fork but still keep in one piece.
• Sprinkle salt, ground cumin, and coriander and sprinkle remaining oil on top of the potatoes.
• Place the tray in the preheated oven and bake for 18-20 minutes or until medium brown and crispy.
• Meanwhile, add sugar on the yogurt and mix it well.
• Once potatoes are done, assemble the chaat.
• On a one serving dish place all the potatoes, sprinkle some chaat masala, next pour sweetened yogurt, all the chutneys (according to taste).
• Go easy on garlic chutney, too much can ruin the taste of chaat.
• Top with sev, onion, coriander, and pomegranate arils.
• Last, sprinkle little chaat masala (optional)
• Serve immediately.

Notes

Try to use new baby potatoes as these hold their shape well after cooking and baking.

Nutrition

Nutrition Facts

SMASHED POTATO CHAAT

Serving Size

 

1 serving

Amount per Serving

Calories

294

% Daily Value*

Fat

 

12

g

18

%

Saturated Fat

 

3

g

19

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

6

g

Cholesterol

 

13

mg

4

%

Sodium

 

60

mg

3

%

Potassium

 

828

mg

24

%

Carbohydrates

 

42

g

14

%

Fiber

 

5

g

21

%

Sugar

 

17

g

19

%

Protein

 

7

g

14

%

Vitamin A

 

388

IU

8

%

Vitamin C

 

31

mg

38

%

Calcium

 

167

mg

17

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.

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