Chaat Masala Potatoes

Chaat masala is a spice powder mix used in Indian, Bangladeshi and Pakistani cuisine, renowned for its intense tangy and salty flavours.


  • 400g small/chat potatoes, halved 2 tbsp ghee

  • 1 tsp ground turmeric

  • 2 tbsp chaat masala spice

  • 1 tsp black mustard seeds

  • 1 tsp cumin seeds

  • 6 fenugreek seeds

  • 1⁄2 tbsp desiccated coconut 1 tbsp sesame seeds

  • Fresh coriander, finely chopped


1/ Boil potatoes until soft. Drain and place colander back into pot to steam dry potatoes.

2/ Place potatoes into a bowl and sprinkle with chaat masala and turmeric. Toss to evenly coat.

3/ Heat ghee in a large heavy base frying pan over medium-high heat.

4/ Add mustard seeds, cumin seeds and fenugreek seeds to frying pan and cook until sizzling.

5/ Add potatoes, stir to evenly coat with ghee and cook until lightly crispy.

6/ Remove from heat and stir through coconut, sesame seeds and coriander. Serve hot