Chaat Potato Skins
- Level: Easy
- Yield: 16 potato skins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 91
- Total Fat
- 3
- Saturated Fat
- 2
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 2
- Cholesterol
- 9
- Sodium
- 186
- Total: 2 hr
- Active: 45 min
Ingredients
For the Potato Skins:
4 medium-large russet potatoes
4 tablespoons unsalted butter, melted
1 tablespoon chaat masala, plus more for topping
Crispy chickpeas, for topping
For the Sauces:
2 pitted Medjool dates
1 tablespoon tamarind paste
1/4 teaspoon ground cumin
Kosher salt
1/2 cup plain whole-milk yogurt
1 tablespoon fresh lemon juice
For the Relish:
1 large jalapeño or serrano chile pepper
1/2 small shallot, roughly chopped
1 small clove garlic
Kosher salt
1 cup fresh cilantro (leaves and tender stems)
1 teaspoon chopped fresh ginger
Directions
- Prepare the potato skins: Prick the potatoes all over with a fork. Place on a baking sheet and bake at 425 ̊ F until crisp and easily pierced with a knife, about 1 hour. Let cool slightly.
- Cut the potatoes lengthwise into quarters.
- Holding each potato quarter with a kitchen towel, scoop out the flesh, leaving a 1/4-inch-thick shell.
- Meanwhile, make the tamarind sauce: Combine the dates, 2/3 cup water, the tamarind paste, cumin and a large pinch of salt in a small saucepan. Cook over medium-low heat, stirring and smashing the dates, until slightly thickened, 15 to 20 minutes. Press through a fine-mesh sieve into a bowl; season with salt.
- Make the yogurt sauce: Mix the yogurt and lemon juice in a separate small bowl; season with salt. Refrigerate both sauces until ready to use.
- Make the relish: Combine the chile pepper, shallot, garlic and a few pinches of salt in a mini food processor and pulse until finely chopped. Add the cilantro and ginger and pulse, scraping the sides, until finely chopped.
- Assemble the potato skins: Brush the skins on both sides with the melted butter and sprinkle with the chaat masala. Arrange skin-side up on the baking sheet. Bake until crisp, about 10 minutes per side. Let cool 5 minutes on the baking sheet. Top with the sauces, relish, crispy chickpeas and more chaat masala.