Recipe - Masala Potatoes with Green Chutney and Tamarind Yogurt

Recipe - Masala Potatoes with Green Chutney and Tamarind Yogurt

As food lovers and makers of tableware, we wanted to work collaboratively with foodies, chefs and patissiers, to share delicious recipes styled on our handmade ceramics. Each month we will be introducing a new recipe and the person behind it. 

This new journal section will start today with Deepti, from @foodfamilyfiesta, sharing her Aloo Chaat/Masala Potatoes recipe, styled on one of our white glazed dinner plates.

We recently discovered Deepti on Instagram, and as soon as we saw those colourful photos and tempting recipes, we started trying them straight away! From personal experience, her Blood Orange Tea Cake is both delicious and easy to make. A great treat to share with friends.

Deepti is originally from India, and has been living in Australia for the last 14 years. She is a mum of two, and works full time in the financial services. However, during the extended lockdowns in Melbourne, she started this Instagram account @foodfamilyfiesta, where she shares her (and her family’s) love for food, always bringing back traditional recipes from India. 

She says: ‘my food page has been a creative outlet during the lockdowns and has also led to a new found love of food photography’. 

To see more of Deepti’s creations, visit her Instagram page here 

To see our range of dinner plates, like the one Deepti is using today, click here 

Aloo Chaat / Masala Potatoes with Green Chutney and Tamarind Yogurt

A quintessential Indian street food that embodies all that is beautiful about Indian food. This dish is the perfect blend of textures and flavours and is so pleasing to the eye!


Slice 6-7 baby potatoes lengthwise to 1 inch slices. In a medium saucepan, add potatoes and 1 tbsp salt. Fill with water to cover potatoes and bring to a boil. Cook until the potatoes are almost cooked through but still have a bite. Drain and transfer to a bowl, add 2 tbsp olive oil, 1 tbsp paprika, 1 tsp coriander powder, 1 tsp turmeric powder and salt. Mix well. Place on a lined tray and air fry at 240F for 20 minutes flipping the potatoes in between until golden. Remove and add finely chopped coriander.

Green Chutney: Blitz 1/2 cup coriander, 6 mint leaves, 1 chilli, 1 clove garlic,1 tbsp lime juice, salt to taste and water.

To assemble:

In the platter spread yogurt, top with chutney and store-bought date-tamarind chutney (I used @sabrinibychefharpal) swirl these through.

Lay potatoes, onion rings and sliced chilli on top of the yogurt mix.

Top with both chutneys, aloo bujiya/sev, pomegranate seeds and chopped coriander

1 comment

Looks delicious … will definitely try this recipe :)


Leave a comment