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Botiwalla's Masala Smashed Potatoes

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Whether you're looking for a savory snack or the perfect starchy companion to a well-rounded breakfast, lunch, or dinner, these Masala Smashed Potatoes from Botiwalla will fill any potato void. Unlike any spud you've enjoyed before, these fingerling tubers are fried to a golden brown and then tossed with lime juice and chaat masala giving them a tangy, salty, and citrusy flavor that you never knew you needed. Check out the recipe below!


Fingerling potatoes*
*(10-12 potatoes makes a great snack for 4 people depending on the size)
1 tsp of lime juice
1 tsp of Spicewalla Chaat Masala
5 Tbsp Spicewalla Sicilian Sea Salt (+ extra to taste)


1. Place the potatoes in a large pot with enough cold water to cover and 5 tablespoons of salt. 

2. With the heat on high, bring water potatoes to a boil and then let them simmer for 3-4 minutes.

3. Let them cool to room temp. Spread plastic wrap on the counter and, once potatoes are cool, smash them one by one on the plastic wrap ( this keeps them from sticking to your counter or cutting board).

4. While you smash the potatoes, heat oil to 330-340º in a heavy-bottomed, wide pot to deep or shallow fry the potatoes (based on your preference).

5. Once hot, add the smashed potatoes in batches and fry until nicely golden. Drain well. 

6. Toss with lime juice chaat masala and salt (if needed) just before serving, and enjoy with your favorite ketchup. We suggest Maggi Ketchup!


Chaat Masala Maggi Ketchup Potatoes

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  • Hi Sean, we will ask the keeper of the Botiwalla keys and see what we can do. ;) Thanks for following along!

    Spicewalla on
  • Hi Christopher, that’s awesome! We are so glad the wife approves. Thanks so much for sharing!

    Spicewalla on
  • Made these for our outdoor boxing day family gathering. They were so good they will be added to our yearly boxing day menu! Quite an achievement as my wife is very particular about these things :)

    Christopher Hurt on
  • Please share BOTIWALLA’S Chicken Tikka Roll recipe.

    Sean on

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