Street-Style Sweet Potato Chaat
Delhi Street-Style Sweet Potato Chaat, or Shakarkandi Chaat, is an easy fan favorite Indian snack that's ready in less than an hour. It's light and fresh while being nutritious and heart-healthy without sacrificing any flavor.
Servings: 8 servings
Calories: 112kcal
Equipment
Ingredients
- 4 sweet potatoes ~250 grams each (I used Bako Sweet)
- 1 tablespoon chaat masala
- ¼ teaspoon ground cumin roasted
- ¼ teaspoon kala namak (black salt)
- 1 lime juiced
- 2 tablespoons tamarind date chutney
- pomegranates, cilantro for garnish
Instructions
- Wash and scrub the sweet potatoes.
- (Option 1) Preheat the oven to 400℉. Poke holes in the sweet potato all over with a fork. Wrap each sweet potato in aluminum foil and place them on a baking tray. Place the tray in the oven and roast the potatoes for 40 minutes, or until they're fork tender and the skin is plump and loose. Remove and discard the foil.(Option 2) Brush ghee on a tawa or cast iron pan and place the sweet potatoes on it. Roast the sweet potatoes on a low flame and cover them with a lid, turning every 5 minutes until fork tender.
- Let the sweet potatoes cool to the touch. Once cool enough to handle, cut each sweet potato in half.
- Peel the skin off of each potato. Cut the halves into small 1-inch cubes and place them in a mixing bowl.
- Add the chaat masala, ground cumin, kala namak, the juice of one lime, and tamarind-date chutney into the mixing bowl with the sweet potatoes. Toss everything together. Taste and adjust for spices.
- Serve the Sweet Potato Chaat warm or at room temperature in little bowls. Garnish with pomegranates and chopped cilantro.
Video
Notes
Storage - Store the assembled Sweet Potato Chaat in an airtight container for up to 1 day. Let it come to room temperature before consuming.
Make Ahead - Roast the sweet potatoes up to 2 days ahead and store them in an airtight container in the refrigerator until you're ready to assemble the chaat.
