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Puffed Potato Chaat

Crispy pillows of fried potato… tossed in a sweet, salty and tangy mix of fragrant spice, what is there not to love? This recipe uses a classic french preparation of potato known as pommes soufflées. Thinly sliced potatoes fried twice until they transform from a regular crisp into a puffed pillow of shattering goodness. While the process may be a bit of work, I promise it is well worth the effort. Eat these on their own or crack one open to create a cheeky variation of pani puri.
Recipe by: Jou Sun
Servings: 4   |   Time: 30 mins   |   Difficulty: Medium
From Your Kitchen
  • 1 Tbsp Oil
  • 1 Tbsp Salt
From Jou Sun
  • 2 Large Potatoes
  • 1 Tbsp Organic Chaat Masala


Wah Kee Fruit &...
Chaat Masala
100 g

Cooking Directions
  1. Slice the potatoes to just under a 1/4 inch thick.
  2. Place a few potato slices into 150°C oil, using a skimmer to stir the oil. Agitating the Cook for about 2 mins until blistered. In a second pot of oil heated to 150-170°C, dip the potatoes one at a time using a skimmer to baste them. Dip the potato in the oil, pull it out immediately, and jiggle the potato on the skimmer until it puffs.
  3. Let the potatoes cool – don’t worry if they deflate, that’s to be expected. When ready to serve, heat the oil to 150-170°C and add the “pre-puffed” potatoes in small batches, basting and jiggling with the skimmer as before. Once puffed, cook the potatoes until deep golden, about 2 mins. Remove to a paper towel and season with chaat masala and salt.

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