Potatoes With Chaat Masala Recipes

Steps:

• Preheat oven to 450 degrees.
• Combine potatoes with the oil, using your hands, until potatoes are lightly oiled.
• Place in roasting pan and roast, turning frequently, for 35 minutes.
• Remove from oven and sprinkle with salt, lemon juice and scallions, and toss. Sprinkle with chaat masala and serve.

Steps:

• Prepare the potato skins: Prick the potatoes all over with a fork. Place on a baking sheet and bake at 425 ̊ F until crisp and easily pierced with a knife, about 1 hour. Let cool slightly.
• Cut the potatoes lengthwise into quarters.
• Holding each potato quarter with a kitchen towel, scoop out the flesh, leaving a 1/4-inch-thick shell.
• Meanwhile, make the tamarind sauce: Combine the dates, 2/3 cup water, the tamarind paste, cumin and a large pinch of salt in a small saucepan. Cook over medium-low heat, stirring and smashing the dates, until slightly thickened, 15 to 20 minutes. Press through a fine-mesh sieve into a bowl; season with salt.
• Make the yogurt sauce: Mix the yogurt and lemon juice in a separate small bowl; season with salt. Refrigerate both sauces until ready to use.
• Make the relish: Combine the chile pepper, shallot, garlic and a few pinches of salt in a mini food processor and pulse until finely chopped. Add the cilantro and ginger and pulse, scraping the sides, until finely chopped.
• Assemble the potato skins: Brush the skins on both sides with the melted butter and sprinkle with the chaat masala. Arrange skin-side up on the baking sheet. Bake until crisp, about 10 minutes per side. Let cool 5 minutes on the baking sheet. Top with the sauces, relish, crispy chickpeas and more chaat masala.

Steps:

• Potatoes
• Place potatoes in a medium pot and pour in cold water to cover by 1"; season generously with salt. Bring to a boil, reduce heat to medium, and cook until potatoes are fork-tender, 15-18 minutes. Drain and let cool slightly, then halve potatoes. Transfer to a large bowl and chill until ready to use.
• Tamarind Chutney
• Whisk tamarind concentrate, sugar, salt, cayenne, and cumin seeds in another small bowl until combined and sugar is dissolved.
• Green chutney
• Purée cilantro, mint, lime juice, chile, cumin seeds, salt, and ¼ cup water in a blender until smooth.
• Yogurt and assembly
• Whisk lime juice, yogurt, sugar, and salt in a small bowl until combined and sugar is dissolved.
• Add chickpeas, half of chile, ½ cup tomato, ½ cup red onion, ¼ cup cilantro, 2 tsp. chaat masala, ½ cup yogurt mixture, ½ cup tamarind chutney, and ½ cup green chutney to potatoes and toss to combine.
• Transfer chaat to a platter and drizzle 2 Tbsp. yogurt mixture, 2 Tbsp. tamarind chutney, and 2 Tbsp. green chutney over. Sprinkle with a pinch of chaat masala and top with sev and remaining chile, tomato, and red onion as desired. Scatter a few cilantro sprigs on top and serve with remaining yogurt and chutneys alongside.