What best way to marry two cuisines than with creating the ultimate snack food – chaat. This Smashed Potato Chaat combines the intense burst of flavours of Indian street food with western smashed potatoes.
Note – This recipe has been updated from the archives – first published February 2020. I’ve added new images, the recipe remains the same.
This is one of those recipes that was sort of a happy accident. I wanted to make aloo tikki but didn’t have the correct potatoes – only baby potatoes. Smashed potatoes were just becoming trendy at this point, so I thought of replacing the aloo tikkis with the smashed version!
It worked so well, that it ended up with a place on the blog back in 2019. The outer crispy skin of the smashed potatoes is a bit like the crispy puri in papdi chaat . The tender potato inside is just like a fluffy aloo tikki. Basically, the perfect combination one could possibly need for chaat!
It’s a bit reminiscent of another recipe made back in 2012 – our hash brown and pineapple chaat and this palak chaat which also uses a cheat method!
The Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Smashed potatoes – I prefer to smash potatoes in the air fryer for speedy results. They’ll also be super crispy this way. You can ofc just oven bake them too.
The rest of the ingredients are what you’d typically find in chaats.
- Thin Sev – thin sev or nylon sev has the best texture for chaat. It is available in Indian grocery shops or Indian sweet/snack shops. If you cannot find thin sev then you can make sadi sev at home .
- Imli chutney – this tangy chutney is made with tamarind and dates (to give sweetness). It is what gives the chaat its lip-smacking quality.
- Green coriander chutney – this earthy and spicy chutney is made with fresh coriander, mint and chillies.
- Red chaat chutney – This should be used in moderation unless you can really handle the heat!
- Yogurt – Use plain yogurt that is lightly beaten and lightly sweetened with sugar
- Red onion – thinly cut red onion gives the chaat crunch
- Pomegranate – not only do they provide a gorgeous dash of colour, these jewels also add bite and a burst of sweet and sour. Either buy ready prepared pomegranate arils or pick the best fresh pomegranates.
- Coriander leaves – finely chopped fresh coriander leaves to finish off the garnish
- Chaat masala – probably the key part of chaat is the chaat masala which is aptly named! It is a spice powder mix that is sprinkled on top of the chaat and adds a tangy, zingy and salty flavour.
How to serve the chaat
The great thing about Chaat is that you can pretty much serve it however you like – there is no exact science.
Some like chaat with all of the ingredients mixed through. Others prefer layers, in which case, start with the potatoes, then the sev, then add the chutneys and other garnishings on top.
However, whatever your preference, it is best to assemble the chaat just before serving . Otherwise, the moisture from the chutneys will make the dry ingredients go soggy.
We love to gather the ingredients into large bowls. Then everyone can help themselves to build their own chaat according to their taste preference!
I love mine with extra Imli and Garlic Chutney! How do you like yours?
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Smashed Potato Chaat
Ingredients
- 20 smashed potatoes
- 2 cup yogurt full fat mild
- 1 cup sev thin sev or ratlami sev
- 2 tablespoon sugar
- 1 tablespoon red chilli powder kashmiri
- 1 tablespoon chaat masala
- 1 medium red onion finely chopped
- 1 cup tamarind and date chutney
- ½ cup coriander and mint chutney
- ¼ cup garlic chutney
- 1 cup coriander finely chopped fresh
- ½ cup pomegranate arils
Instructions
- Mix sugar and yogurt in a bowl.
- On a serving dish pour sweetened yogur, sprinkle some chaat masala and chilli powder.
- Arrange smashed potatoes, then sprinkle some chaat masala and chilli powder.
- Then pour over the chutneys to your liking.
- Top with sev, onion, coriander, and pomegranate arils.
- Last, sprinkle little chaat masala (optional)
- Serve immediately.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Smashed Potato Chaat
Ingredients
- 20 smashed potatoes
- 2 cup yogurt full fat mild
- 1 cup sev thin sev or ratlami sev
- 2 tablespoon sugar
- 1 tablespoon red chilli powder kashmiri
- 1 tablespoon chaat masala
- 1 medium red onion finely chopped
- 1 cup tamarind and date chutney
- ½ cup coriander and mint chutney
- ¼ cup garlic chutney
- 1 cup coriander finely chopped fresh
- ½ cup pomegranate arils
Instructions
- Mix sugar and yogurt in a bowl.
- On a serving dish pour sweetened yogur, sprinkle some chaat masala and chilli powder.
- Arrange smashed potatoes, then sprinkle some chaat masala and chilli powder.
- Then pour over the chutneys to your liking.
- Top with sev, onion, coriander, and pomegranate arils.
- Last, sprinkle little chaat masala (optional)
- Serve immediately.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Coconut Barfi is a rich Indian sweet that is made with desiccated coconut, milk, sugar and khoya. I prepare it during the festive season or other special occasions. My version, with added mawa, is guaranteed to give you moist, soft and perfectly set barfi.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in September 2016.
As a kid, I loved this barfi because the texture of it is similar to eating a bounty bar! Think – moist and soft and full of coconut flavour. Now, as my palate has refined (a little), I love it because of the touch of cardamom, rose and juiciness of the barfi.
I pretty much follow the traditional recipe – by cooking the desiccated coconut with milk and sugar – but with one difference.
My Grandma always made her coconut barfi with mawa. The addition adds a creamy richness and also making these too irresistible to stop at one!
There are shortcut versions out there using condensed milk, but I’m strongly against them! The coconut doesn’t cook and remains dry. My version, just like my soft coconut ladoos , cook the coconut in plenty of milk to allow each grain to become soft and delicate.
It makes ALL the difference – trust me!
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Desiccated coconut – this is essentially dried grated coconut. Dry desiccated coconut comes in medium and fine. Fine is better. If you buy medium, you can pulse quickly to make the grain smaller.
Sugar – I used white sugar. You can increase or decrease the sugar to adjust to your sweetness – to a certain extent.
Milk – you will need whole milk / full-fat milk for the best results. Milk keeps the barfi soft and prevents it from becoming dry and crumbly.
Check out my Best Indian Milk Desserts
Mawa – you can make homemade mawa using milk powder or ricotta cheese . You can also buy mawa or khoya in South Asian grocery stores (dairy section). Mawa adds a richness and creaminess to the barfi mixture. If you do not want to use mawa, use 1/4 cup of heavy cream. You can also directly add the same quantity of milk powder instead of mawa.
Ghee – I use homemade ghee made from unsalted butter but you can use any desi ghee. Vegetable ghee is another option, but the flavour of pure butter ghee is much better
Cardamom Powder – I like to use green cardamom powder but you can use black cardamom powder also
Rose water – use either rose water or rose extract. If you can only find rose syrup, use that but the barfi will be pink in colour.
Garnish
Chopped pistachios
Vark – this is edible silver foil. You can easily find it online but check it is suitable for vegetarians
Rose petals
How to make Coconut Barfi
follow the step by step photos for the best coconut barfi. Full ingredients and method in the recipe card below.
Grease a plate or tray using a dab of ghee. Alternatively, line with parchment paper. Hang some parchment paper over the sides so it is easy to lift the barfi out directly. Keep aside for later.
In a heavy bottom pan, heat a tablespoon ghee.
Add the desiccated coconut and lightly toast it. Do not cook on high heat – we do not want the coconut to brown but remain white. Keep a medium-low flame to prevent burning.
To the pan and cooked coconut, add the sugar and milk together and keep stirring until the sugar dissolves and a sugar syrup forms.
Add the grated khoya to the milky coconut mixture. If the mixture seems too dry, add a tablespoon of milk at a time.
Mix well and cook the coconut mixture on a low heat until it begins to leave the sides of the pan and thickens. Keep continuously stirring to prevent the mixture burning.
A way of checking to see if the mixture has cooked well is to take a small pinch of it and roll it into a ball between your thumb and finger. If a ball forms, the mixture is cooked.
The time taken to cook varies between ingredients and the pan, so assess your barfi mixture as you go.
Add rose extract and mix in well.
Pour the cooked coconut burfi mixture into the tray and pack it tightly. Spread it evenly using a spatula in a single layer.
Once it cools, cut into your desired shape (I chose square pieces). You may have to clean your knife in between cutting to prevent sticking. Press the knife directly down rather than a forward-back motion to keep the cut as clean as possible.
Garnish with rose petals and nuts. I prefer to stick the silver leaf after cutting into slices. If you add the silver leaf before cutting, a lot of it sticks to the knife and therefore wastes the product. Edible silver is too expensive to waste!
Note that coconut barfi should have a softer set compared to plain barfi . If coconut barfi is too dry, it will stick in the throat.
My Tips
- You can use fresh or frozen grated coconut. It may require additional cooking time as fresh contains more moisture.
- Do not cook the coconut flakes on high heat because they will brown and burn.
- Keep stirring continuously. The mixture will stick to the bottom of the pan if left unattended.
- Adjust the amount of sugar added to your taste and sweetness level.
- If the barfi is too soft, add the mixture back to the pan and gently cook until some of the excess moisture evaporates.
- Coconut Barfi has a softer set compared to other mithai such as so do not expect it to be hard.
Serving Suggestions
Coconut Barfi is often served during occasions such as Diwali, Ganesh Chaturthi, Raksha Bandhan, Navratri or Janmashtami.
Serve it at room temperature for the best flavour and texture. You can add it to a mithai box as part of a gift.
Storage
Barfi is great to make in advance and store until it’s ready to serve.
Store at room temperature in an airtight container. Keep away from harsh smells or odours.
You can also freeze coconut barfi – place the barfi squares on a baking sheet and freeze. Once frozen, transfer to a freezer-proof container/bag and freeze for up to 1 month.
Allow to thaw at room temperature. Do not refreeze once defrosted.
No. Coconut Barfi keeps well at room temperature for a couple of days if stored in a clean, dry container.
This could be because the mixture has not been cooked for long enough or too much milk was added. Transfer the barfi mixture back to the pan and cook off the extra moisture. You can also add a little milk powder or desiccated coconut to absorb the extra moisture.
This is because the barfi mixture is too dry. Add it back to the pan and add milk to soften it up, then set it again in the tray.
Other Barfi/Burfi Recipes
Peanut Chocolate Barfi
Baklava Barfi
Besan Barfi
Millionaire’s shortbread Barfi
Nutella Barfi
Coconut Barfi
Equipment
- 1 heavy bottomed pan
- 1 greased baking tray
Ingredients
- 250 grams desiccated coconut
- 150 grams mawa
- 300 grams sugar
- 250 mls milk whole milk
- 3 tbsp ghee
- 1 tsp rose extract
Garnish (optional)
- 3 leaves silver foil
- 1 tbsp nut slivers
- 1 tbsp rose petals
Instructions
- In a heavy bottomed pan, add ghee and coconut 250 grams desiccated coconut, 3 tbsp ghee
- Gently roast the coconut on low heat without browning the coconut
- Pour the milk and sugar into the pan and continue to stir 250 mls milk, 300 grams sugar
- Add grated mawa and mix well 150 grams mawa
- Keep cooking this mixture on medium to low heat until it forms a mass and starts leaving the sides of the pan
- Add the rose extract/rose essence/rose syrup and mix well 1 tsp rose extract
- Prepare a greased tray. Pour the coconut mixture into the tray and pack tightly. Smooth the top of the barfi with a spatula
- Allow to cool
- Once cooled and set, take the barfi out of the pan and cut into squares
- Decorate with silver foil, chopped nuts and rose petals 3 leaves silver foil, 1 tbsp nut slivers, 1 tbsp rose petals
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
