Ok first of all, please don’t may too much attention to my pictures in this post. I know they are not good and I was in fact not sure whether I should be posting these or not. I clicked these at 7 PM using artificial light [my first attempt] and so you can understand. No matter how much you try, the artificial light can never match to the natural one, not for me anyway. But I am posting these just because I liked this snack and the picture shouldn’t stop me from sharing it. Isn’t it?
Let’s talk a bit about sweet potatoes. I love them but there’s so much confusion when it comes picking sweet potatoes in US! Ok, you might not have it but I do because in India we got only one kind of sweet potato and here, just don’t get me started on that. I am forever confused between yam and sweet potato. So when we went for grocery the other day, we got these “oriental sweet potato” .These sweet potato (even though whitish is color) tasted exactly like the one that we were used to eating. So now I at least know which one to pick for our taste. Yay to that!
So in Delhi we get sweet potato chaat especially during winters. Chaat is a common term used for savory spicy road side food in India. I am telling you half of India will say that their favorite food is all different kinds of chaat. It is just incredible and I miss eating it so much. So much so that when I go home, I keep eating chaat from roadside everyday. My mom has to ultimately ask me to stop else I will fall sick but I have to compensate for the absence of chaat in my life here in US!
Now coming to this chaat recipe, it is super simple and there’s hardly any prep work except roasting the sweet potatoes. We roasted the sweet potatoes directly on gas stove, you can also boil them or roast them in oven. To roast on gas, poke them with fork all over. Roast for 10-15 minutes on medium flame till you are able to insert a knife easily inside the sweet potato. That means it’s done. You can also boil or roast the sweet potato in oven. Once it’s done peel the skin, cut into cubes and simply mix in all the ingredients. Super simple!
I have added Chaat Masala to this recipe and you might have noticed that I use it a lot in Indian recipes. I think I am little addicted to this thing, it’s so good! Chaat masala is a mix of spices like dry mango, pomegranate seeds, cumin, mint leaves etc. and makes everything tangy and super delicious. You can find it easily at any Indian grocery store or there’s always amazon.
I also added some crushed papdi in this recipe. Papdi is crispy deep fried flat rounds, it’s very similar to this namak pare recipe that I posted. It’s savory, crunchy and is added in a lot of chaat. This snack is tangy, little spicy, little crispy (due to papdis) and overall perfect for you to munch on during cold winter evenings!
* Use fresh lemon juice only. No bottle juices please.
Sweet Potato Chaat
- 3 sweet potato, roasted
- 1-2 tablespoons lemon juice, from ½ lemon
- ½ teaspoon chaat masala
- 1/2 teaspoon coriander chutney
- ¼ teaspoon black salt
- ⅛ teaspoon red chili powder
- 5-6 papdi, broken
- 1 green chili, finely chopped
- coriander leaves, chopped, to garnish
- pomegranate seeds, to garnish
- Roast the sweet potato over direct flame for 10-15 minutes. It's done when you are able to insert a knife easily inside it. You can also roast them in oven.
- Peel and chop the sweet potatoes into small cubes.
- Transfer them to the serving plate.
- Add crushed papdi, chopped green chili and drizzle coriander chutney all over.
- Sprinkle chaat masala, red chili powder and black salt.
- Squeeze in the juice of half lemon.
- Garnish with chopped coriander leaves, pomegranate seeds and serve,