Smashed crispy potato chaat

Smashed crispy potato chaat delivers golden, crunchy potatoes topped with creamy yoghurt, pops of sweet pomegranate, tangy tamarind, and a shower of crisp cornflakes for a playful, textural Indian-inspired street snack full of colour and zest.

Sabrina made Smashed crispy potato chaat with Chapli kebab.

This vegetarian smashed potato chaat scores a Nutri-Score B for its high-fibre potatoes, yoghurt protein, fresh herbs and fruit. Most fat comes from olive oil, with sugars mostly natural from pomegranate and optional molasses/sauce. Enjoy this colourful, satisfying salad-style dish as part of a balanced meal.

Ingredients

• 1kg baby or new potatoes
• Olive oil, for drizzling
• 250g Greek-style yoghurt
• Sweet tamarind sauce or pomegranate molasses, for drizzling
• 1 small red onion, finely chopped
• 15g fresh coriander, finely chopped
• 80g pomegranate seeds
• Generous handful cornflakes
• Sea salt flakes and freshly ground black pepper

Method

1. Cook and smash potatoes: Boil potatoes in a large saucepan for 15–20 minutes until tender. Drain and transfer to a clean work surface. Using a tumbler or cup with a flat base, gently press each potato until it just bursts and flattens (reshape if they break apart).
2. Roast until crispy: Preheat oven to 240°C/220°C Fan/Gas 9. Line a large baking tray with baking paper. Arrange potatoes on tray, drizzle each generously with olive oil and season well. Roast for 30–35 minutes until golden and crisp at the edges.
3. Top and serve: Arrange potatoes on a platter. Drizzle with yoghurt, then tamarind sauce or pomegranate molasses. Scatter over chopped red onion, coriander, pomegranate seeds, and finish with a handful of cornflakes for crunch. Serve straight away.

Suggested Wine Pairing

• Majestic: Vina Esmeralda Moscatel – Off-dry, aromatic with citrus and floral notes, which complements the tang and spice of chaat.
• Tesco: Tesco Finest Gewürztraminer – Fragrant and gently sweet, balancing spice, pomegranate, and tangy yoghurt.
• Sainsbury’s: Sainsbury’s Taste the Difference Pinot Gris – Fruity and fresh, this white cools palate heat and matches the dish’s punchy flavours.

What can you serve with this

1. Chopped salad: Crisp cucumber, tomato, and radish help offset the warm, spicy potatoes.
2. Grilled paneer skewers: Adds protein and a smoky counterpoint to the chaat’s fresh toppings.
3. Mango lassi: Creamy, cooling yoghurt drinks balance bold spices and tangy chutneys.

FAQs for Smashed crispy potato chaat

• What is chaat? Chaat is a family of Indian savoury street snacks featuring tangy, crunchy, and spicy toppings.
• Can I make this ahead? The potatoes can be roasted in advance, but top with yoghurt and garnishes just before serving for optimal crunch.
• Are cornflakes traditional in chaat? Cornflakes are a popular, modern topping for added crunch—sev or crushed puris are also authentic.
• Can I use plant-based yoghurt? Absolutely—choose unsweetened coconut or soya yoghurt for a dairy-free version.
• Do I have to use baby potatoes? Any small waxy potatoes work; halve larger potatoes before boiling.

Nutri-score Health Check

This vegetarian recipe rates Nutri-Score B, thanks to high-fibre potatoes, probiotic-rich yoghurt, and vitamin-filled pomegranate and herbs. Olive oil provides healthy fats. Most fat is unsaturated, and natural sugars dominate. Cornflakes and sauces contribute minor sugars and salt. Nutri-Score is calculated automatically based on ingredients in this recipe.

Positive Factors

• High in fibre from potatoes and pomegranate
• Probiotic Greek yoghurt adds protein and gut health
• Rich in vitamin C (pomegranate, coriander)
• Low in saturated fat

Negative Factors

• Some added sugar and salt in sauces, cornflakes

The Nutri-Score is a guidance measure and not a medical recommendation.