• Prep Time 10-15 minutes
  • Cook Time 15-20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

It is prepared by frying potatoes in oil and adding spices and chutney. it is made from boiled and fried cubed potatoes served with chaat masala.


  • Potatoes – 500grams
  • Oil – to deep fry
  • Sweet chutney – ½ cup + to drizzle
  • Green chutney – ½ cup + to drizzle
  • Chaat masala – 1 teaspoon + to sprinkle
  • Lemon juice – 2 tablespoons
  • Onion, chopped – 1 small
  • Tomato, chopped – 1small
  • Pomegranate seeds – 2 tablespoon
  • Salt – to taste
  • For garnish
  • Potatoes, halved, center scooped and baked – 4medium
  • Fresh coriander sprigs – for garnish
  • Sev – as required




  1. Peel potatoes, quarter them and boil. Cool slightly, keep each potato piece between plastic sheets and lightly press to flatten.
  1. Heat sufficient rice bran oil in a kadai and deep-fry these potatoes till golden and crisp. Drain on an absorbent paper.
  1. Mix together sweet chutney, green chutney, chaat masala, lemon juice, chopped onion, chopped tomato, pomegranate seeds and salt in a mixing bowl.Add the fried potatoes and toss well.
  1. Transfer into a bowl and sprinkle some chaat masala over them.
  1. While serving put these spicy potatoes into the baked scooped potatoes. Drizzle some sweet chutney and green chutney on top, garnish each with a coriander sprig and sev and serve immediately.





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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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