Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.
Chaat is a type of Indian savory snacks and street food that is prepared with boiled vegetables, raw fruit, fried dough, or other ingredients, and then sprinkled with a variety of spices and chutneys.
Shakarkandi, or sweet potato, is a popular winter street food snack. It is also a vegetable that is allowed during festival fasting. Of course, sweet potatoes can be enjoyed any time and they are not only delicious but have a high nutrient value, too. Learn more about the health benefits of sweet potatoes via this link.
There are numerous ways in which sweet potato can be prepared: as fries, halwa, chips, cutlets, curry, etc. However, chaat prepared with sweet potatoes is probably the most popular preparation. This is a very easy-to-make chaat that everyone will love.
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- 500 grams shakarkandi (sweet potatoes)
- 4 tablespoons imli (tamarind) chutney
- 2 tablespoons pudina (mint) chutney
- 1 teaspoon salt, or to taste
- 1 teaspoon red chili powder
- 1 teaspoon roasted jeera (cumin seed) powder
- The juice of 1 lemon
- 3 teaspoons chopped hara dhania (cilantro)
- Wash the sweet potatoes thoroughly. While they're still wet, microwave them just until they can be pricked with a fork at the thickest spot. Microwave for 2 minutes at a time and rotate them each time. Ensure you do not overcook them. Our sweet potatoes took about 7 minutes to soften.
- Roast the sweet potatoes on a grill over low-to-medium flame until their skins are charred all over. Keep rotating them at intervals.
- When they are cool enough to handle, peel the sweet potatoes and then cut them into 1/2-inch thick rounds, slicing the larger roundels into two.
- Sprinkle the spices, salt, chutneys, 2 teaspoons of the cilantro, and the lemon juice over the sliced sweet potatoes. Mix thoroughly but gently.
- Garnish with a little tamarind chutney and the remaining cilantro and serve immediately.
Shakarkandi (Sweet Potato) Chaat Recipe
© 2018 Rajan Singh Jolly