Sweet Potato Chaat Recipe

Sweet Potato Chaat is one of my favorite ways to enjoy sweet potatoes! Roasted sweet potatoes are tossed with crunchy peanuts, chutneys and crispy papdi. It’s so flavorful and also very easy to make!

DIRECTIONS

Bring 5-6 cups of water to boil firstly.

Peel and then dice the sweet potatoes into cubes (around 1-inch cubes). Transfer the diced sweet potatoes to a bowl and then add oil.

Add the 1/2 teaspoon chaat masala and 1/2 teaspoon salt and mix using your hands until all the cubes are well coated with the oil and the spices.

Transfer to a baking sheet lined with parchment paper. Roast at 425 F degrees for 15 to 20 minutes until the sweet potatoes are tender but yet retain their shape. Do not over-cook these.

While the sweet potatoes are in the oven, place the peanuts in a pan on medium heat. Roast for around 4 to 5 minutes stirring often until lightly roasted (careful not to burn them). Remove pan from heat. Once done, transfer the roasted sweet potatoes to a large bowl. And then add the roasted peanuts to it. Also crush 8-10 papdi and add that to the bowl along with 2 tablespoons of pomegranate arils.

Then add the the cilantro chutney.

Followed by sweet tamarind chutney. Mix everything together. Finally squeeze in juice of 1 lime. Transfer the sweet potato chaat into serving bowl, sprinkle lots of chaat masala on top and then top with cilantro, sev, more pomegranate arils and drizzle some more cilantro chutney and serve!


INGREDIENTS

Sweet potatoes: I have used 4 large sweet potatoes here, which were little over 1 kg in weight. The sweet potatoes that I used had orange flesh. You can use other varieties of sweet potatoes too. I oven roasted the sweet potatoes, you may also steam them or boil them. Just make sure that the cubes are firm once cooked. You don’t want to over-cook them. Peanuts: for the crunch I added some roasted peanuts. I used raw peanuts which I roasted in a pan lightly and then added them with the roasted sweet potatoes. You can use cashews too, I just prefer peanuts here. If you are allergic to nuts, simply skip them.
Papdi: again for crunch and flavor, I love adding some papdi to the chaat. For those who don’t know, these are deep fried crackers made with flour and are super crispy and a part of several popular chaat items like dahi papdi, papdi chaat etc.
Chutneys: For this chaat, I have used 2 types of chutneys- cilantro chutney and the sweet tamarind chutney. You can add more or less of each depending how how you like your chaat. Some people do not like sweet flavor in their chaat at all, so in that case skip on the sweet chutney. And likewise if you prefer sweet flavors, add more of the sweet chutney and less of the cilantro chutney to your chaat.
Chaat masala: this spice is what gives the chaat that tangy flavor. I add some to the sweet potatoes whole roasting them and also also sprinkle lots of it over the chaat. You cannot skip on this!
Pomegranate: not only adds color but also flavor and crunch to the chaat. I like to add lots of pomegranate arils to my chaat.
Garnishes: to garnish the chaat, I like to use sev (thin fried noodles made with gram flour), cilantro and some more of the cilantro chutney.
Lime juice: a good chaat is incomplete without a good squeeze of tangy lime juice. You may also use lemon juice in place.
Optional additions: in addition to what I shared, you can also add chopped onions to the chaat.