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Samosa Chaat Smashed Potatoes with Crispy Tandoori Chickpeas

Roasted and smashed potatoes topped with fresh vegetables, crunchy tandoori chickpeas, and tahini-lime sauce.
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4


  • 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.


Find more about Sabauce Handcrafted Marinade and Order Here: https://www.sabauce.com/
If you do not have Sabauce you can season the chickpeas with 2 teaspoons of tandoori masala (spice mix) and 1 tablespoon of oil and roast until crispy.