Crispy on the edges and fluffy on the inside, this Delhi style hasselback potato chaat is a delicious appetizer. Tangy and sweet from a homemade chaat masala, fresh radishes, and pickled onions, there’s no better treat for your taste buds than these spicy potatoes!
Preheat the oven to 400°F/205°C.
Wash and dry the potatoes and cut them hasselback style. Hasselback potatoes are potatoes that are cut into many thin slices but not quite all the way through, they are still connected at the bottom.
How to cut a potato hasselback style: Place a potato on the cutting board between two chopsticks. Then slice the potato into 1/4 inch think slices, the chopstick will prevent you from going all the way through.
Make the marinade together in a small bowl by mixing the salt, butter, ginger, garlic, oil, and mint. If your butter is salted, be careful of how much salt you add because the masalas and chutneys we will put on later also contain salt.
Place the potatoes in an oven- safe dish and brush them with the marinade, making sure to get the marinade into the cuts to maximize flavor. Bake for 15 minutes uncovered, followed by 20 minutes covered with foil, and then uncovered for as long as it takes for the potatoes to be golden brown and fork tender.
To make the homemade chaat masala, mix together all of the ingredients. You will not use all of it, so simply use it as needed and store the remainder in an air tight container. If you'd prefer to not make the spice bled yourself, you can simply use a store-bought chaat masala.
To serve, toss the potatoes with half of the garnishes and top with the tamarind chutney. Keep the rest of the garnishes and some mint cilantro chutney on the side so people can add as much of them as they'd like. Enjoy!