A humble blend of sweet, tangy, and spicy flavors, this Sweet Potato Chaat is made by slowly roasting sweet potatoes on the stovetop and topping them with curd, black pepper, green chutney, saunth, coriander leaves, and pomegranate seeds!
Growing up in India means addiction to street foods- tikki and chaat! I know almost every nook of Delhi where we get the best food. As a kid, I looked forward to attending marriages not because I had some emotional connect but mainly because of my immense love for chaat and dance! You know what I mean. Right?
This Shakarkandi / Sweet Potato Chaat is Navratri special for people who are fasting and also for those who are not fasting but want a quick snack without onion and garlic. It uses Vrat's Sendha Namak and the green chutney is made from scratch using just curd, lemon juice, amchur, green chilies, sendha namak, and fresh cilantro leaves.
If there is any specific ingredient that you avoid in Navratri fast, pls feel free to omit it.
Enjoy this flavorful and hearty Chaat with my chaat masala and garam masala for a perfect authentic flavors!
Love Indian chaats? Try Kala chana chaat, Makhana Chaat!
More Navratri Recipes: Roasted Makhana, Makhana Kheer, Kaddu Halwa.
More Sweet Potato Recipes- Sweet Potato Quinoa Salad, Pan Fried Sweet Potato, Sweet Potato Fritters, Sweet Potato Red lentil Soup, Sweet Potato Pie.
Ingredients
See the recipe card for the exact measurements of the ingredients.
- Sweet Potatoes- I have pan-roasted pink-skinned sweet potatoes using the stovetop method. They took about 20 minutes. If you are in a hurry, you may boil them for 2 whistles on full flame. I love the Not-so soggy texture and that's why roasted them. You may also roast them in the oven (wash, dry and chop, glaze with oil and salt) by spreading on a baking tray at 200°C for about 20 min or till fork tender.
- Saunth (Tamarind Chutney)- I have procured it from a near by shop. They make sure to add salt and spices for Navratri. You may also make a homemade one.
- Green Coriander Chutney
- Pomegranate Seeds
- Curd (optional but recommended) - Feel free to use vegan swap.
- Cucumber
- Lemon Juice
- Cilantro Leaves
- Sendha Namak and Black Pepper
- Feel free to add Cumin powder (bhuna jeera powder) or Garam Masala.
- If you are not making this chaat for Navratri fast, you may also add bhel and papdi for extra crunch!
How To Make Sweet Potato Chaat
Step 1. Cook the Sweet Potatoes
Wash and dry sweet potatoes. Place the sweet potatoes in a pan and cover them with a lid. Cook on a slow flame for about 15-20 minutes until they are tender. I have used pink-skinned. Depending on the variety used, the timing may vary. The skin will turn charred slowly.
Tip
Make sure to flip the sweet potatoes after a few minutes so that they are cooked from all sides.
Step 2. Mix the Chaat Ingredients
In a bowl, combine the cooked and chopped sweet potatoes, curd, saunth (tamarind chutney), green chutney, pomegranate seeds, cucumber, and cilantro leaves. Top with salt, and black pepper. Squeeze lemon juice.
Step 3. Serve
Gently toss all the ingredients together to combine. Serve the sweet potato chaat fresh and enjoy!
Expert Tips
- Make sure to flip the sweet potatoes when roasting using the stove-top method.
- Peel and chop carefully once they cool off.
- Adding curd is optional but it does add flavor.
- The leftovers can be stored at room temperature and consumed the same day, although the chaat won't be crunchy!
Recipe FAQs
The Indian name for sweet potatoes is "Shakarkandi."
Boil in a pressure cooker filled with water for 2 whistles on full. Let the pressure release naturally.
Yes, sweet potatoes are commonly consumed during Navratri as they are considered a fasting-friendly food. They provide energy and are often used in various dishes, including chaat, to break the fast.
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Sweet Potato Chaat (shakarkandi Chaat)
Equipment
- 1 heavy pan with a lid
- 1 Large Bowl
Ingredients
- 4 cups sweet potato roasted and chopped 3 medium raw pieces of sweet potato
- ⅓ cup curd optional but recommended
- 1 teaspoon black pepper
- 1 medium english cucumber peeled and chopped
- 1 tablespoon Saunth (tamarind chutney) pls adjust heat
- 1 tablespoon Green Cilantro chutney pls adjust heat as it is very spicy
- 1 tablespoon pomegranate seeds
- 1 twig fresh cilantro
- 1 tablespoon lemon juice
- salt (sendha) as per taste
Instructions
- Wash and dry sweet potatoes. Place the sweet potatoes in a pan and cover them with a lid. Cook on a slow flame for about 15-20 minutes until they are tender. I have used pink-skinned. Depending on the variety used, the timing may vary. The skin will turn charred slowly.
- In a bowl, combine the cooked and chopped sweet potatoes, curd, saunth (tamarind chutney), green chutney, pomegranate seeds, cucumber, and cilantro leaves. Top with salt, and black pepper. Squeeze lemon juice.
- Gently toss all the ingredients together to combine. Serve the sweet potato chaat fresh and enjoy!
Notes
- Make sure to flip the sweet potatoes when roasting using the stove-top method.
- Peel and chop carefully once they cool off.
- Adding curd is optional but it does add flavor.
- The leftovers can be stored at room temperature and consumed the same day, although the chaat won't be crunchy!
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 4 | |
| Amount per serving | |
| Calories | 152 |
| % Daily Value* | |
| Total Fat 0.6g | 1% |
| Saturated Fat 0.4g | 2% |
| Cholesterol 1mg | 0% |
| Sodium 51mg | 2% |
| Total Carbohydrate 33.4g | 12% |
| Dietary Fiber 4.6g | 16% |
| Total Sugars 4.3g | |
| Protein 3g | |
| Vitamin D 0mcg | 0% |
| Calcium 54mg | 4% |
| Iron 1mg | 5% |
| Potassium 820mg | 17% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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