A colourful plate of spiced roast potatoes, chopped tomatoes, coriander and bombay mix

Roast potato chaat

  • serves 2-3
  • Easy

You can use left-over roast potatoes for this spicy treat, or frozen roast potatoes that have been cooked first following pack instructions. Serve with a sprinkling of bombay mix and plenty of coriander yogurt


Make this roast potato chaat for an Indian side dish, then check out our Indian nachos, aloo tikki chaat, pineapple chaat and more vegetarian Indian recipes.

Also take a look at more crispy roast potato recipes, including our best-ever roast potatoes, goose fat roast potatoes and parmesan roast potatoes



  • left-over roast potatoes 500g
  • vegetable oil 2 tbsp
  • cumin seeds 1 tbsp
  • ground coriander 2 tsp, crushed
  • ground turmeric 1 tsp
  • garlic 3 cloves, bashed
  • green chilli 1, sliced
  • tomatoes 2 plum, chopped
  • red onion 1, finely chopped
  • mango chutney 4 tbsp
  • bombay mix a handful


  • natural yogurt 6 tbsp
  • coriander a small bunch, plus extra to serve
  • lime 1, juiced


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Tip the potatoes into a bowl and add the oil, spices and garlic cloves. Season and toss well, then tip onto a large baking tray. Roast for 25-30 minutes or until crisp, tossing halfway through.

  • Step 2

    To make the coriander yogurt, put all the ingredients in a high-powered blender with a little seasoning, and whizz until smooth.

  • Step 3

    Tip the roasted potatoes and any spices onto a serving platter and top with the chilli, tomatoes and red onion. Drizzle with lots of the coriander yogurt and dollops of mango chutney. Sprinkle over the bombay mix, along with a few coriander leaves.

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Nutritional Information

  • Kcals 545
  • Fat 23.3g
  • Saturates 3.6g
  • Carbs 66.6g
  • Sugars 21.9g
  • Fibre 8.8g
  • Protein 12.8g
  • Salt 0.99g