Crispy Chickpea Baked Potatoes — colorful and rich, these are the ultimate way to enjoy a fluffy baked potato! With crispy masala chickpeas, herbed yogurt, pickles, olives, and other toppings, I can’t get over how colorful, rich, and yet still light these are!
I tried a similar dish called Kumpir in Turkey and this my version with a few Indian-inpsired twists!
HOW TO MAKE CRISPY CHICKPEA LOADED BAKED POTATOES:
We’ll start by poking holes into our potatoes and coating them with olive oil and salt before baking these until nice and golden brown.
Then, we’ll make our crispy masala chickpeas! We’ll toss the chickpeas in olive oil, smoked paprika, oregano, chaat masala, and salt. Bake these until crispy.
And now it’s time to assemble! We’ll cut open our beautiful baked potatoes and gently mash the insides. Add in butter and cheese and mix to make these super fluffy and rich!
We’ll add a drizzle of this silky herbed yogurt, pickled, olives, pickled red onions, beets, and another drizzle of that herbed yogurt! Top with our crispy masala chickpeas, scallions, pomegranate, and chilies if you’d like!
These dreamy Crispy Chickpea Baked Potatoes are sure to be a hit! Trust me, the flavors in here are unlike you’ve ever tried before!
If you like this, please try my other recipes:
- Kolkata Masala Crostini – Aloo Chaat Crostini
- Hasselback Aloo Chaat – Spicy Potatoes
- Sweet Potato Chickpea Kebab
Crispy Chickpea Baked Potatoes — colorful and rich, these are the ultimate way to enjoy a fluffy baked potato! With crispy masala chickpeas, herbed yogurt, pickles, olives, and other toppings, I can’t get over how colorful, rich, and yet still light these are!
I tried a similar dish called Kumpir in Turkey and this my version with a few Indian-inpsired twists!
- 4 large potatoes
- 1 tbsp olive oil
- 1/2 tsp salt , to taste
- 1/2 cup cheese
- 2 tsp butter
- 1 1/2 cup chickpeas (garbanzo beans) , boiled or canned
- 1 tbsp olive oil
- 1 tsp smoked paprika , or red chili powder
- 1/2 tsp oregano
- 1/2 tsp chaat masala
- salt , to taste
- 1 1/2 cup thick yogurt , beaten
- 1 tsp sugar
- salt , to taste
- 1/2 tsp dried mint
- 1/2 tsp roasted cumin powder
- 1/2 tsp red chili powder
- pickled cucumbers , finely chopped or use normal cucumbers
- black olives , sliced
- pickled onions , sliced
- pickled beets , chopped or use boiled beets
- corn , boiled or canned
- green onions , finely chopped
- green and red chilies , finely chopped
- pomegranate seeds
- chaat masala
- sev (bhujiya)
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Preheat the oven to 375°F/190°C.
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Pierce the potatoes on all sides using a fork. Drizzle them with olive oil and sprinkle with salt. Rub them with your hands until they are evenly coated in oil. Bake them in a lined baking tray for about 20-25 minutes until they are soft and fork tender from inside and the skin is crisp. For a really crispy skin leave the potatoes unwrapped and don't wrap them in a foil. If you wrap the potatoes then the skin will soften in the oven.
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Spread chickpeas (boiled or canned) evenly on a baking sheet. Drizzle with olive oil and sprinkle all the spices and herbs. Mix the chickpeas until they are evenly coated and spread them out. Bake them until crispy and golden for about 15 to 20 minutes checking in between.
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To make herbed yogurt, mix together all the ingredients.
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Make a lengthwise slit into the top of each baked potato. Then carefully fluff the potatoes from inside, taking care not to break the skin.
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Then add in butter and cheese and mix until it becomes fluffy and is incorporated with the potato.
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Drizzle herbed yogurt on the potato and add pickles, olives, pickled onions and beets. Add another layer of yogurt, and top with crispy masala chickpeas, corn, green onions, pomegranates and chilies.
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Garnish with some chaat masala and sev (bhujiya) and these dreamy Crispy Chickpea Baked Potatoes are ready!
Recipe Video
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Great recipe.. will definitely try
I’m sure you’d love this!