Crispy Chickpea Baked Potatoes
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!
Ingredients
Baked Potatoes:
- 4 large potatoes
- 1 tbsp olive oil
- 1/2 tsp salt , to taste
- 1/2 cup cheese
- 2 tsp butter
Crispy Masala Chickpeas:
- 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
Herbed Yogurt:
- 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
Toppings:
- 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)
Instructions
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Preheat the oven to 375°F/190°C.
Bake The Potatoes:
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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.
Make Crispy Masala Chickpeas:
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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.
Prepare Herbed Yogurt:
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To make herbed yogurt, mix together all the ingredients.
Assemble:
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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!