I can eat potatoes in any form, shape and cuisine. So, for all you fellow couch potatoes, I have a delicious, crispy smashed potato Papdi chaat recipe. Traditional Papdi chaat recipe calls for crispy fried flour crackers made with either whole wheat flour or all-purpose flour as the base. Instead of flour-based crackers, I am replacing them with smashed crispy baby potatoes. Soft and fluffy on the inside, and ultra crispy on the outside, this potato Papdi chaat has a garnish of mint-coriander chutney, tamarind chutney, onions, red chilli powder and finely chopped coriander. This is a pretty simple recipe to follow and shouldn’t take you more than 20 minutes to put together.
Let’s dive in.
Smashed Potato Papdi
- Start by boiling baby potatoes in a large pot with a pinch of salt. Boil the potatoes until they are semi-soft.
- Load the semi-boiled potatoes on a baking tray and smash each one using the bottom of a glass.
Note: Make sure to press them halfway and not completely. This might lead to the potatoes getting flatter than we desire them to be.
3. Drizzle some oil onto the potatoes and sprinkle with salt and Ajwain (carom) seeds.
4. Bake them in the oven or air fryer for 30-35 minutes at 200° Celsius, turning once or twice until crisp, crunchy and golden.
Papdi Chaat Garnish
- Place the smashed crispy potatoes on a serving plate. Top them with mint coriander chutney, tamarind chutney, a sprinkle of red chilli powder, finely chopped onions and chopped coriander.
2. Enjoy while the potatoes are crispy and warm.
That’s it. This simple and crispy smashed potato Papdi chaat is sure to steal your heart away. As the year ends and steps into 2023, I want to take this moment to thank each one of you for being such a big support in my journey as @beextravegant. Your love and kind words mean the world to me.
Here’s to more amazing recipes coming from yours truly. Wishing each one of you a crazy New Year’s Eve and a Happy New Year.
Check out my other Snacks and Chaats recipes here:
Papdi Chaat with a Smashed Potato Twist
Ingredients
- 700 g Small potatoes or large potatoes quartered
- 2 tbsp Olive oil
- 1 tsp ajwain
- Salt to taste
- 1 tbsp Tamarind Chutney
- 1 tbsp Mint Coriander Chutney
- 1 small onion – finely chopped
- Corriander – chopped to garnish
- 1 tsp Red Chilli Powder
Instructions
- Bring a pot of water to the boil, add 1 tbsp salt.
- Cook potatoes until soft – small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It’s ok if the skin splits.
- Preheat oven to 200°C/390°F
- Drain the potatoes and let them dry in the colander for 5 minutes or so.
- Place on the tray then use a flat glass, large fork or potato masher to squish them, keeping them in one piece.
- Sprinkle with olive oil, salt flakes and ajwain/carom seeds.
- Bake for 25-30 minutes (small potatoes) or until deep golden and crispy.a
- Serve hot, sprinkled with mint coriander chutney, tamarind chutney, chopped onions, red chilli powder and chopped coriander. You can also top it with some sev and pomegranate seeds!
Absolutely delicious and so quick to make. Will definitely be trying your other recipes too!!
This made my day! Thank you for trying the recipes!