Pre-heat oven to 425 F degrees.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! You may also sprinkle some kala namak (black salt) before serving.
To make it little spicier, you can sprinkle some red chili powder on top before serving.
Add boiled chickpeas or beans to make it more nutritious.
Get recipe at: https://www.cookwithmanali.com/sweet-potato-chaat/