Potato Chaat with Cilantro-Mint Chutney – Roots by Diane Morgan

This unique recipe comes from award-winning cookbook author Diane Morgan’s beautiful new book ROOTS. Serve this appetizer recipe this holiday season and we can almost guarantee there won’t be another one like it at the party! COOK’S NOTE: Head to a well-stocked Indian grocery to pick up the chutneys, the chaat masala (spice mix), the Punjabi spice mix, and the sev (vermicelli snack).

Servings: 8

  • 2 lb/910 g baby new potatoes
  • 3½ tsp kosher or fine sea salt
  • ¾ cup/180 ml  plain low-fat yogurt
  • About ¼ cup/60 ml water
  • ⅓ cup/75 ml  coriander chutney (see Cook’s Note)
  • ⅓ cup/75 ml sweet tamarind chutney (see Cook’s Note)
  • 2 tsp  chaat masala (see Cook’s Note)
  • 1 tsp ground cumin
  • ½ to ¾ tsp cayenne pepper
  • 2 to 3 tbsp  canola or other neutral oil
  • ½ cup/70 g diced red onion
  • ½ cup   Punjabi spice mix
  • ½ cup fine sev (see Cook’s Note)
  • 3 tbsp finely chopped fresh cilantro


1. Place the potatoes in a large pot, add water to cover by at least 1 in/2.5 cm and 2 tsp of the salt. Place over high heat and bring to a boil. Reduce the heat so the water just simmers and cook the potatoes, uncovered, until they are very tender when pierced with a fork, 8 to 10 minutes.
2. Drain the potatoes in a colander and let cool for 10 minutes or until just cool enough to handle. Working with one potato at a time, place it in the palm of your hand and press gently with the other palm to flatten, forming a patty about ½ inch/12 mm thick. (The edges will split and that is fine.)
3. Place the yogurt in a bowl and stir in enough of the water to make it a thin pouring consistency. Place the coriander chutney and tamarind chutney in separate bowls and stir in a little water. In a small bowl, stir together the chaat masala, cumin, the remaining 1½ tsp salt, and
4. In a large, heavy frying pan, preferably cast iron, heat 1 tbsp of the oil over medium-high heat until hot but not smoking. Add as many potatoes as will comfortably fit in the pan without crowding. Fry on one side until golden brown, about 3 minutes. Turn and brown the other side, about 3 minutes longer. Transfer the potatoes to a warmed shallow platter, arranging them in a single layer. Fry the remaining potatoes the same way, adding more oil and adjusting the heat as needed.
5. Sprinkle the chaat masala mixture over the potatoes. Drizzle the yogurt evenly over the top and then drizzle both chutneys over the top. Scatter the onions over the potatoes, followed by the Punjabi mix, sev, and cilantro. Serve immediately.