Delhi-Style Sweet Potato Chaat (Shakarkandi Ki Chaat)
Discover the delicious warmth of sweet potato chaat, a winter favorite from the streets of Delhi. Learn how to roast sweet potatoes and toss them with tangy indian chaat spices, tamarind chutney and green chilies
Ingredients
- 350 g sweet potato
- 1.5 tablespoon ghee
- 1.5 tablespoon fresh lemon juice adjust quantity to taste
- 2-3 green chillies (hot) finely chopped or minced, adjust quantity to taste
- 2 tablespoon tamarind chutney adjust quantity to taste
- 2 tablespoon cilantro leaves finely chopped
- ⅓ cup pomegranate arils
- regular salt adjust quantity to taste
Chaat Spices Powders
- 2 teaspoon chaat masala adjust quantity to taste
- ½ teaspoon roasted cumin powder
- ⅛ teaspoon black pepper powder
- ¾ teaspoon kala namak (indian rock salt), adjust quantity to taste
Instructions
- Preheat oven to 400F. Wash and scrub clean the sweet potato skins. Wrap individually in aluminum foil and roast for 40-45 minutes until fork tender but not too soft.
- Once roasted, let cool for a bit and while still warm, peel the skin. Using a sharp knife, cut the sweet potatoes into 1 inch pieces.
- In a heavy pan/cast iron pan, add ghee and layer the sweet potatoes.Sprinkle a few pinches of salt and let fry in the hot pan for 3-4 minutes to lightly brown.
- Transfer the sweet potatoes to a bowl and add the fresh lemon juice.
- Then sprinkle all the chaat spices, green chilies and salt. Mix gently using a spatula. Taste and adjust the spices as desired.
- Add the pomegranate arils and cilantro. Drizzle with tamarind chutney and serve warm.
Notes
- Make sure that the roasted sweet poatoes should stay firm and not get mushy.This is important to achieve the ideal texture of chaat.
- It is better to cut the sweet potatoes after they have cooled down a bit. This way there is less risk of them falling apart or getting mushy.
- You could add roasted peanuts or pecans, red onions or nylon sev.
- While You can also add spicy chutneys, keep in mind that the mellow taste of sweet potatoes remains at forefront. Adding too many ingredients takes the taste away.
- Use sendha namak(rock salt), and skip chaat masala if you are making it for navratri fasting. Add lemon juice to adjust the tanginess.
Tried this recipe?Let us know how it was!