Crispy Potato Coin Chaat

Crispy Potato Coin Chaat

Course: Appetizers/TapasCuisine: Indian


Prep time


Cooking time




  • 6 to 7 Medium sized Potatoes

  • ½ cup parmesan cheese, shredded

  • Seasoning
  • 1 tsp red chili powder

  • ½ tsp garlic powder

  • 1 tsp roasted cumin powder

  • 1 tsp crushed red pepper

  • 1 tsp paprika

  • 1 tbsp finely chopped cilantro

  • ¼ cup olive oil

  • salt & pepper per taste

  • Chaat Toppings
  • Green Chutney

  • Sweet Chutney

  • Sev

  • Onion

  • Pomegranate

  • Cilantro

  • Chaat Masala


  • Wash and peel potatoes and then slice them into 1/3-1/2 inch rounds.
  • Para boil the potatoes just for 3-4 minutes. Drain and let it cool down.
  • Add to a large bowl, drizzle with the olive oil, add in the spices, cilantro, salt & pepper. Toss to coat.
  • Preheat the oven to 400F degrees. Line a sheet pan with parchment paper. Lay out the potato coins in a single layer.
  • Bake for 20 minutes and flip the potatoes with a spatula or cooking tongs. Sprinkle with parmesan cheese. Cook another 15 minutes, or until the potatoes are golden brown and cooked through.
  • Top warm potatoes with the onions. Drizzle with green and tamarind chutneys, yoghurt, and sprinkle with Sev, pomegranate seeds and coriander. Sprinkle some Chaat masala and serve straight away.

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