Preparation Time:20 minutes
Cooking Time:40 minutes


  • 1.5 lbs or 680 grams baby potatoes
  • 2 tablespoon kosher salt in water to boil
  • 3 tablespoon ghee, melted
  • 1 teaspoon chaat masala
  • ½ teaspoon pepper
  • 1 teaspoon kosher salt
  • ½ teaspoon cumin powder
  • Avocado sauce
  • Freshly chopped cilantro
  • Spring onions / thinly sliced onions
  • Lime wedges

Spicy Avocado Sauce

  • 1 Avocado
  • Juice of 1 lime
  • 1 jalapeno
  • Cilantro
  • Garlic clove
  • ½ teaspoon cumin powder
  • Salt
  • Add 1/2 cup of water for a more liquid texture


Pre heat the oven to 450 F

Add potatoes to a large pot, or dutch oven along with 2 tablespoon salt. Bring it to a boil. Par boil the potatoes for 10 -12 minutes. A fork should easily pierce through the potatoes but it should not be too soft.

Drain the potatoes in a colander, pat it dry and add it to a line baking sheet.

Drizzle the potatoes with half the ghee and sprinkle half of the spices - salt, chaat masala, cumin powder, and pepper.  Flip the potatoes and drizzle the remaining ghee and sprinkle the spices and salt.

Bake it in the oven for about 30 - 35 minutes

While the potatoes are baking, prepare the avocado sauce. Add all the sauce ingredients to a blender and blend with some water. The sauce should be pourable.

Arrange the potatoes on a platter, drizzle with spicy avocado sauce, cilantro, thinly sliced onions and serve with lime wedges,

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