"In this easy, vegan and gluten-free recipe, Indian spiced smashed potatoes are oven-baked to perfection, drowned in a medley of lip-smacking chutneys and sauces and then topped with fresh coriander, sev and pomegranate seeds. Crispy on the outside and fluffy on the inside, these Indian smashed potatoes turned into a healthy chaat recipe and they are sweet, spicy, tangy, crispy and wet at the same time."
Indian spiced smashed potatoes with garlic yoghurt sauce and chutneys
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- Recipe Card
Prep time: 15mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
- To make smashed potatoes:
- 800 gram baby potatoes (around 20 medium baby potatoes) to make two trays of 9-10 smashed potatoes
- 2 teaspoons smoked paprika powder
- 2 teaspoons garlic powder
- 1 teaspoons cumin powder
- 1 teaspoons coriander powder
- Himalayan salt (as you like, around 1/2 tsp per tray of 9-10 baby potatoes)
- olive oil (as you like)
- For green mint coriander chutney:
- 1 ripe avocado
- 1/3 cups pistachios, unshelled
- 3 cups fresh coriander, roughly chopped
- 1 1/2 cups fresh mint leaves (no stems, leaves only)
- 1 clove of garlic
- 1 green bird’s eye chilli (or more, as you like or if you are using finger chillies or other green chilli variety that is much milder than bird’s eye chilli feel free to add more than one)
- 4 tablespoons freshly squeezed lime juice
- 1/2 teaspoons cumin powder
- 1/2 teaspoons salt
- 1 white sugar
- 1 inch piece of ginger
- a splash of water
- For sweet tamarind ketchup:
- 10 fresh soft dates, pitted (I used fresh Mazafati dates)
- 3 tablespoons dark brown sugar
- 3 tablespoons tamarind pulp (I used Thai Taste brand)
- 3/4 teaspoons cumin powder
- 3/4 teaspoons coriander powder
- 1/2 teaspoons pink Himalayan salt
- 1/4 teaspoons chilli powder
- 1/3 cups ketchup
- For chilli garlic yoghurt sauce:
- 1 cups unsweetened plain soya yoghurt
- 1 clove of garlic, crushed
- 2 tablespoons freshly squeezed lime juice
- 1/2 teaspoons cumin powder
- 1/4 teaspoons garam masala powder
- 1/4 teaspoons chilli powder
- 1/3 teaspoons pink Himalayan salt or to taste
- Toppings:
- sev (fried chickpea noodle sprinkle things – available in South Asian grocery shops or online – there is no chaat without sev, just keep that in mind)
- pomegranate seeds from 1 pomegranate
- fresh coriander, finely chopped
- red chilli flakes
Method
Step 1
Wash and scrub baby potatoes and boil them until tender but not mushy (17-20 minutes should be perfect amount of time). It is very important not to overcook the potatoes as they still need to hold their shape after you partially crush them in the next step.
Step 2
While the potatoes are cooking, prepare the garlic yoghurt sauce (just whisk all ingredients in a mixing bowl until smooth) and sweet tamarind ketchup (for the detailed instructions please click here).
Step 3
To make tamarind ketchup add all spices to a dry (no oil) frying pan. Heat the pan over medium heat and toast powdered spices for 1-2 minutes until fragrant.
Step 4
Add pitted dates, sugar and a splash of water. Increase the heat to medium-high and bring everything to a boil. Add tamarind pulp and salt. Mix well. Now reduce the heat to medium and simmer until dates and sugar completely dissolve into a thick paste. Stir occasionally. If too dry and sticky and one more splash of water and simmer for one more minute.
Step 5
Remove your date tamarind paste from the heat, transfer to a mixing bowl.
Step 6
Add in ketchup and whisk everything until smooth and well combined.
Step 7
Once cooked, drained the potatoes and set them aside for a few minutes.
Step 8
Preheat the oven to 200 degrees C (gas mark 6).
Step 9
Drizzle two baking trays with a tiny bit of olive oil.
Step 10
Now place the cooked baby potatoes on a baking tray (I manage to squeeze 9-10 baby potatoes on one baking tray). Using a fork, a potato masher or simply a drinking glass, crush the potatoes until flattened but still in one piece.
Step 11
Sprinkle the potatoes with spices (1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp cumin powder, 1/2 tsp coriander powder per 9-10 potatoes on one baking tray) and salt and then drizzle them with olive oil (reasonable amount, totally up to you – if you’re watching your oil or fat intake).
Step 12
Bake them in the oven for 30 minutes, until the edges of the potatoes are beginning to crisp. While your smashed potatoes are roasting in the oven, prepare the green chutney (Pop all ingredients into a blender and blend at high speed until you get smooth chutney consistency). If using two baking trays and two oven racks, rotating the baking trays halfway through the baking time helps all the potatoes to roast evenly.
Step 13
Smashed potatoes are done! Yay! Get all the toppings and chutneys ready. It’s time to assemble your smashed potato chaat!
Step 14
Drizzle your smashed potatoes with generous amounts of sweet tamarind ketchup, green mint coriander chutney and chilli garlic yoghurt sauce. Sprinkle with sev (savoury chickpea sprinkles) and red chilli flakes, garnish with pomegranate seeds and chopped fresh coriander.
Step 15
Obviously, feel free to customize the ratios of chutneys as per your preferences.