Smashed Aloo Chaat – golden brown and crispy without frying, this colorful dish is my favorite way to enjoy aloo chaat! With a pink yogurt base and packed with all the classic chatpata flavors, this is sure to be a hit!
WATCH HOW TO MAKE SMASHED ALOO CHAAT:
We’ll start by boiling our potatoes along with some ginger, garlic, and green chilies to really help these flavors infuse. Once these are fork tender, we can arrange these on a lined baking tray and gently smash using a bowl until flat. Brush these with some ghee and sprinkle with some salt and pepper before baking until golden brown.
In a small bowl, add red chilies, chopped cilantro, spices, and hot ghee. Once our potatoes are out of the oven, you’ll see they’re super golden brown and crisp. Brush this chatpata ghee mixture on top and let sit while we assemble.
For the yogurt, add some beetroot juice and honey and beat until smooth and silky. Spread the yogurt on your serving platter and add a few drops of beetroot juice and swirl with a toothpick for a cool effect. Add on your smashed potatoes and no we’re ready to garnish.
Drizzle on your tamarind chutney, green chutney, onions, carrots radishes, garlic chutney, spices, and bhujiya!
If you like this, please try my other recipes:
Smashed Aloo Chaat - golden brown and crispy without frying, this colorful dish is my favorite way to enjoy aloo chaat! With a pink yogurt base and packed with all the classic chatpata flavors, this is sure to be a hit!
- 15-20 baby potatoes
- 1/2 inch ginger , peeled and smashed
- 2 cloves garlic , peeled
- 1 green chilies , slit
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp ghee , or oil
- 1 red or green chilies , finely chopped
- 1 tbsp cilantro , finely chopped
- 2/3 tsp red chili powder
- 1/4 tsp garam masala
- 1/2 tsp roasted cumin powder
- 1 tsp chaat masala
- 1/4 tsp black salt
- 2 tbsp ghee
- 1 1/2 cup thick yogurt or hung curd , beaten
- 2 tsp fresh beetroot juice
- 3 tbsp honey
- mint cilantro chutney
- tamarind chutney
- fresh mint
- onions , finely chopped
- radish , sliced
- garlic chutney
- chaat masala
- sev (bhujiya)
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Preheat your airfryer or oven to 370°F / 190°C .
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Bring a large pot of water to a boil and add in your baby potatoes along with ginger, garlic and green chili for extra flavor. Boil them until they are fork tender. Once boiled, drain the potatoes and let them cool.
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Place the potatoes on a baking tray, and flatten them with the help of a bowl. Make sure not to press too hard otherwise they will fall apart.
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Brush the potatoes with ghee and sprinkle them with salt and black pepper. Flip and repeat on the other side. Bake the potatoes for 20-30 minutes until they are golden brown and crispy. Make sure to flip them halfway through.
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In a bowl, combine your red chilies, cilantro, red chili powder, garam masala, roasted cumin powder, chaat masala and black salt.
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In a small pan, heat ghee and once it starts sizzling, add this tempering into the bowl. Mix everything well.
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Now, take this masala marinade, and brush a generous amount of it over the smashed potatoes, making sure to evenly coat both sides.
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In a bowl, combine thick yogurt, beetroot juice, and honey until everything is well combined.
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To serve, plate the smashed potatoes on top of a layer of beetroot yogurt and garnish with green chutney, tamarind chutney, garlic chutney, mint, onions, radishes, chaat masala, and bhujiya. Your Smashed Aloo Chaat is ready, enjoy!
Recipe Video
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