Crispy Smashed Potato Chaat

Sharing today yet another easy appetizer recipe with you guys to relish with your family and friends, Crispy Smashed Potato Chaat!!! To prepare it you need baby potatoes, some curd and chutneys, and spices along with coriander leaves and pomegranate seeds to garnish. 

Tip: In this recipe we air-fry the potatoes, you can also pan-fry or deep-fry them.

Also try: Cajun Potatoes, Samosa Pinwheels, Potato Wedges, Paneer Tikka Garlic Bread or Chaat Cups.

Course: Starters or Snacks

Cuisine: Global Cuisine

Time: Preparation – 10 mins, Boiling – 15 mins, Air-Frying – 15 mins, Total – 40 mins.

Servings: 2-3.

Ingredients:

1. Baby Potatoes – 14 to 15
2. Curd (Yogurt) – 1/2 cup, whisked until smooth
3. Tamarind Chutney as needed, follow recipe here or use store-bought
4. Green Chutney as needed, follow recipe here or use store-bought
5. Finely Chopped Coriander Leaves to sprinkle on top
6. Pomegranate Seeds to sprinkle on top
7. Roasted Cumin Powder to sprinkle on top
8. Chaat Masala Powder to sprinkle on top
9. Oil or Cooking Spray to Air-Fry the potatoes
10. Water to boil the potatoes
11. Salt to taste.

PS: 1 Cup  250 ML.

How to make Crispy Smashed Potato Chaat:

1. Thoroughly wash baby potatoes. Add them to a saucepan along with salt and water, cook until easily pierced with a fork. Don’t over do it
2. When the potatoes are tender, drain them and let them cool for 5-10 mins, until they can be handled safely
3. Use a potato masher, fork or your hand to carefully press them down until they’re about 1/2 inch thick
4. Spray some oil in air fryer and place the potatoes. Cook on 400 F for about 15 mins or until golden and crisp, flip them after 8 mins
5. Now take a serving plate, place the air-fried potatoes, top with curd and chutneys, sprinkle some chaat masala powder and roasted cumin powder, and finally some pomegranate seeds and coriander leaves. Your Crispy Smashed Potato Chaat is ready. Serve immediately and enjoy!!!