Side dish

Crispy Chaat Masala Potatoes with Green Chutney

Discover the flavors of India with this Crispy Chaat Masala Potatoes recipe, with vibrant Green Chutney. It’s the perfect snack or side dish for any occasion!

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Chaat Masala Potatoes
Recipe insights & TIPS
Chaat Masala Potatoes

I’ve crafted a vibrant recipe that’s loaded with tantalizing flavors, promising to enchant your palate. I’m talking about my Crispy Chaat Masala Potatoes with Green Chutney. This dish marries the aromatic punch of chaat masala with the crispiness of roasted potatoes, all rounded off with a zesty homemade green chutney. It’s an absolute delight that’s both easy to prepare and irresistibly delicious!

Coating these potatoes in chaat masala and roasting them to golden perfection transforms a simple potato into a crunchy, flavor-packed treat. The freshness of the green chutney complements the spiciness beautifully, making it an ideal snack for gatherings or a unique side dish for your family dinners. Despite its complex flavors, this recipe is surprisingly straightforward and can be ready in just over an hour.

For a healthier twist, consider using less oil during roasting or opt for an air fryer to achieve that desired crispiness without extra fats. Additionally, the green chutney can be tailored with various herbs or a squeeze of lime for an extra zing. This not only enhances the flavor but also boosts the nutritional content, making each bite both healthful and hearty.

Chaat Masala Potatoes


Can I use regular potatoes instead of creamer potatoes?

Yes, any small variety of potato will work for this recipe. Just ensure they are cut into bite-sized pieces for even cooking.

How can I make this dish ahead of time?

While the potatoes are best enjoyed fresh, you can prepare the green chutney in advance and refrigerate it until ready to serve.

What other dishes pair well with this recipe?

Crispy Chaat Masala Potatoes with Green Chutney pairs wonderfully with grilled meats, a simple dal, or as a unique addition to a salad.

Can I substitute the green serrano chili with another type of chili?

Absolutely! If you prefer a milder flavor, you can use a less spicy chili like jalapeño, or if you want more heat, a habanero chili can be a great alternative. Adjust the quantity based on your heat preference.

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Crispy Chaat Masala Potatoes with Green Chutney is a vibrant and flavorful Indian street food-inspired dish. It combines spicy chaat masala potatoes with fresh and tangy green chutney, making it an irresistible snack or side.

Side dish
45 minutes
Total TIME:
70 minutes
25 minutes


For the Chaat Masala Potatoes:

  • 12 ounces small creamer potatoes, about 2 cups (larger ones cut in quarters and smaller ones in half)
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil

For the Green Chutney:

  • 1 cup packed cilantro leaves
  • ¼ green serrano chili pepper, chopped
  • 1 clove garlic, chopped
  • ¼-inch piece ginger root, peeled and chopped
  • ½ lemon, juiced
  • Salt, to taste
  • Water, if needed

For Garnishing:

  • ¼ cup something crunchy, like sev, bhel, or finely chopped peanuts
  • 2 tablespoons pomegranate seeds (optional, for sweetness)
  • 2 tablespoons finely chopped red onion
  • 1 radish, thinly sliced
  • A handful of cilantro, finely chopped

Ingredient Swaps

  • Swap creamer potatoes with sweet potatoes for more nutrients and a sweeter taste.
  • Use organic canola oil instead of olive oil for sustainable, high-heat cooking.
  • Replace sev or bhel with homemade baked chickpeas for a healthier crunch.


  1. Preheat the oven to 450°F (230°C).
  2. Fill a medium-sized pot with water and bring to a boil. 
  3. Add the potatoes along with the baking soda and kosher salt. 
  4. Cook until the potatoes are tender enough to be pierced easily with a fork, which should take about 6-7 minutes.
  5. Drain the boiled potatoes and toss them with the extra-virgin olive oil.
  6. Spread them out on a large baking sheet lined with parchment paper.
  7. Place in the oven and roast for 20 minutes until the bottoms start to brown. 
  8. Flip the potatoes using a spatula, and continue roasting for another 20 minutes until they are evenly browned and crispy.
  9. While the potatoes are roasting, place the cilantro, green serrano chili, garlic, ginger, and lemon juice in a food processor. 
  10. Blend until smooth. Season with salt to taste. If the chutney is too thick, add a little water to reach the desired consistency.
  11. Once the potatoes are roasted and have cooled slightly, arrange them on a serving platter. 
  12. Drizzle or spoon over the green chutney evenly across the potatoes.
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