Indian street food is truly an amazing experience. I have shared quite a few delhi chaat recipes in past , and while most chaat is available year-round on streets, some, like this shakarkandi chaat, is winter favorite. The vendors roast sweet potatoes directly over charcoal, peel it, cut, and while they are still warm, then toss them with lemon juice and spices to your liking. A scatter of fresh cilantro & done! They serve in donas or palm leaf bowls. Sometimes, they add few pieces of kamrak (mouth puckering star fruit, anyone remembers?) to add another level of flavor. Simply the best! The result is a lip smackingly delicious vegetarian dish that celebrates the taste and texture of sweet potatoes, is not overwhelming or too spicy but rather strikes a perfect balance of tangy, spicy, and savory elements.
This Sweet Potato Chaat Recipe
Comes together quickly—most of the time is spent roasting the potatoes. Needs few ingredients Is easily made vegan (check my notes in ingredient section) Perfect for meal prep—just roast the sweet potatoes in advance. Is versatile - served warm, this cozy and delicious chaat can be enjoyed as a snack, side, or light meal.
Ingredients & Substitutions
Sweet Potatoes - I use the garnet variety for its stark orange color and mellow flesh. You could use any varierty that you enjoy. Ghee - Adds a rich, warming and nutty flavor to the chaat. When sweet potato cubes are sautéed in ghee, they develop a golden, slightly crispy exterior, while the inside remains tender and creamy. Use plant based oil for vegan version. Chaat Spices - Are the heart of any chaat dish. You could add them in quantities as per your wish. Here’s what you need. Chaat Masala Powder - This spice blend adds tanginess to the chaat to create an exicting contrast with the sweet taste of shakarkandi. If you cannot find- simply use extra lemon juice. Roasted Cumin Powder - Adds wonderful smoky flavor and depth to the chaat. Simply roast some cumin seeds and grind them. A little goes a long way ! Black Salt - Black salt, or kala namak, is a type of volcanic rock salt with a distinctive sulfurous taste. It’s used in Indian chaat for its unique flavor to add a slight pungency and enhance the tanginess. Skip if not available. Tamarind Chutney - Adds a sticky, rich texture to the chaat along with a spicy sweetness making it even more satisfying. I always have a bottle at hand, however date syrup or maple syrup will work as substitute. Other Ingredients - Fresh squeezed lemon juice, salt & black pepper powder, green chilies (or serrano peppers)chopped cilantro Pomegranate (Optional) - They add a refreshing sweet burst to every bite. Their juicy, tart sweetness contrasts beautifully with the spiced potatoes and also adds a lovely pop of color.
How To Make Sweet Potato Chaat
Roast the Sweet Potatoes
I start by roasting the sweet potatoes. I remember my mom used to steam them in very little water in an iron kadai, always reminding me that using too much water would dilute their flavor. While her method was effective, I now find it a bit tedious. It required constant attention to maintain the water level and frequent turning of the sweet potatoes to ensure they cooked evenly on all sides.
Saute in Ghee & Toss With Spices
Recipe Tips
