If you know what samosa chaat is you probably love it! It’s one of my favorite appetizers at any Indian function, but the thing is that’s the only place I get to have it (at weddings, etc.). I’ve come up with a way to get my fix of the infamous samosa chaat but in an easy, healthy way!
I get really excited to show you how to make Indian food at home easily. I try to use ingredients that you can easily find at your local grocery store, or at least ingredients that are easily ordered through Amazon, and other trusted sites. My way may not be traditional, but it’s fusion…and it’s so tasty! You can use prepared samosas or frozen samosas for this recipe, but I am LOVING the smashed potatoes! They are crispy and golden on the outside, and still creamy and rich on the inside. Roasting the chickpeas gives that extra layer of crunch, and you have the fresh veggies and a tahini, yogurt, and lime sauce that really brings this dish together! Sabauce marinade can be used on a variety of foods so it’s awesome to have on hand, but if you don’t have it available you can simply coat the chickpeas in the tandoori masala with a little olive oil, salt, and lime juice before roasting.
Samosa Chaat Smashed Potatoes with Crispy Tandoori Chickpeas
- 2 lbs. yellow potatoes
- 3 tbsp butter
- 3 tbsp olive oil
- 1 can garbanzo beans chickpeas, drained and rinsed
- 1/2 cup tomatoes finely diced
- 1/2 jalapeno finely diced (seeds removed for less heat)
- 1/2 cup onion finely diced
- 1/4 cup chopped cilantro
- 2 tbsp chopped mint
- 2-3 tbsp Sabauce marinade
- 1 tsp tandoori masala spice mix
- Tahini-Lime Sauce
- 1/4 cup tahini
- 1/4 cup Greek yogurt
- 1/4 cup water
- 2 small cloves garlic about 1 tsp
- 1/2 lime zested and juiced
- salt to taste
- First start out by boiling the potatoes. Place the potatoes in a large pot of water. Let the water come to a boil then turn the heat down so that the potatoes are simmering. Cook until fork tender; it’s okay if the skin starts to crack. This can take 20-25 minutes.
- Then drain the potatoes and let them cool. Once cool place potatoes on a large backing tray.
- Using either the palm of your hand or the bottom of a glass to smash the potatoes into disks. If you have really large potatoes you can cut them in half width wise before smashing.
- Sprinkle each potato with a generous amount of salt and black pepper. Melt the butter in a small bowl and then stir in olive oil. Pour the butter and olive oil mixture over each potato.
- Bake at 350 degrees for 20 minutes and then increase the temperature to 425 degrees and bake for another 5 minutes until the potatoes are golden and the skins are crispy.
- While the potatoes are boiling make the chickpeas. Rinse garbanzo beans (chickpeas), pat dry, and place on a large baking tray. Toss them in 2 tablespoons of Sabauce marinade and 1 tsp of tandoori spices.
- Bake at 425 degrees for 15 minutes until the chickpeas are crispy.
- Place ingredients for tahini-lime sauce in a small blender and blend together until smooth. If you don’t have a blender or bullet crushed or mince the garlic and whisk everything together in a small bowl. Season with salt.
- Assemble the chaat by topping the crispy smashed potatoes with tahini-lime sauce, crunchy chickpeas, chopped onions, tomatoes, jalapeno, the fresh herbs, and a small drizzle of Sabauce.
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