Sweet Potato Chaat (shakarkandi Chaat)
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Sweet Potato Chaat (shakarkandi Chaat)
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A humble blend of sweet, tangy, and spicy flavors, this Sweet Potato Chaat is made by slowly roasting sweet potatoes on the stovetop and topping them with curd, black pepper, green chutney, saunth, coriander leaves, and pomegranate seeds!
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Ingredients
- 4 cups sweet potato 3 medium raw pieces of sweet potato, roasted and chopped
- ⅓ cup curd optional but recommended
- 1 teaspoon black pepper
- 1 medium English cucumber peeled and chopped
- 1 tablespoon tamarind chutney pls adjust heat, aka Saunth
- 1 tablespoon cilantro chutney pls adjust heat as it is very spicy, green
- 1 tablespoon pomegranate seeds
- 1 twig cilantro fresh
- 1 tablespoon lemon juice
- salt sendha, as per taste
Instructions
- Wash and dry sweet potatoes. Place the sweet potatoes in a pan and cover them with a lid. Cook on a slow flame for about 15-20 minutes until they are tender. I have used pink-skinned. Depending on the variety used, the timing may vary. The skin will turn charred slowly.
- In a bowl, combine the cooked and chopped sweet potatoes, curd, saunth (tamarind chutney), green chutney, pomegranate seeds, cucumber, and cilantro leaves. Top with salt, and black pepper. Squeeze lemon juice.
- Gently toss all the ingredients together to combine. Serve the sweet potato chaat fresh and enjoy!
Notes
- Make sure to flip the sweet potatoes when roasting using the stove-top method.
- Peel and chop carefully once they cool off.
- Adding curd is optional but it does add flavor.
- The leftovers can be stored at room temperature and consumed the same day, although the chaat won't be crunchy!
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