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Sweet potato chaat

Based on 9 ratings

Prerana Sastri

Editorial Assistant at Kitchen Stories

instagram.com/perryonthecake/

“My favorite Indian food, you ask? It’s not curry and not biryani, but a good ol’ plate of chaat. Chaat is a broad category of Indian street-snacks that offer the perfect balance of tastes and textures. Typically a chaat dish is spicy, sweet, sour, tangy, and salty with some crunchy, chewy bits. From golgappas to samosas, my mom would look for ways to make healthier versions of chaat at home. This recipe takes me back to rainy evenings in Bombay, brimming with silly conversations about school or my friends, as my mom sipped on chai and I greedily polished off my plate. My version combines my mom’s and Saliha Ahmed’s recipe, a quick yet flavor-packed weeknight fix. In case you’re allergic to peanuts, replace them with pomegranate seeds or salted pumpkin seeds. We recommend using a thick, concentrated tamarind paste that you can easily find at an Asian grocery store. If you have access to whole tamarinds, simply make a thick paste by soaking a small walnut-sized ball of tamarind in 1 - 2 tbsp of warm water.”

Difficulty

Easy 👌
10
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
600 g sweet potatoes
½ onion
lemon
tomato
1 tbsp tamarind paste
1 tsp chili flakes
1 tsp maple syrup
1 tbsp olive oil
40 g salted roasted peanuts
cilantro (for serving)
mint (for serving)
olive oil (for greasing)
chaat masala (for garnish)
salt
Metric
Imperial

Utensils

  • oven
  • knife
  • cutting board
  • baking sheet
  • bowl (small)
  • bowl (large)
  • whisk

Nutrition per serving

Cal
544
Protein
11 g
Fat
24 g
Carb
78 g
  • Step 1/4

    Preheat the oven to 200°C/400°F. With the skin on, slice the sweet potatoes into wedges. Transfer to a baking sheet, drizzle with some olive oil, season with salt and toss to combine. Let roast for approx. 25 - 30 min. or until the edges are brown and crisp.
    • 600 g sweet potatoes
    • olive oil (for greasing)
    • salt
    • oven
    • knife
    • cutting board
    • baking sheet

    Preheat the oven to 200°C/400°F. With the skin on, slice the sweet potatoes into wedges. Transfer to a baking sheet, drizzle with some olive oil, season with salt and toss to combine. Let roast for approx. 25 - 30 min. or until the edges are brown and crisp.

  • Step 2/4

    Slice onion and transfer to a small bowl. Add juice from half a lemon and salt to the bowl, then mix well and set aside. Roughly chop peanuts, cilantro, and mint. Dice tomato.
    • ½ onion
    • ½ lemon
    • 40 g salted roasted peanuts
    • tomato
    • cilantro (for serving)
    • mint (for serving)
    • bowl (small)

    Slice onion and transfer to a small bowl. Add juice from half a lemon and salt to the bowl, then mix well and set aside. Roughly chop peanuts, cilantro, and mint. Dice tomato.

  • Step 3/4

    Add remaining lemon juice, tamarind paste, chilli flakes, maple syrup, olive oil, and salt to a large bowl. Whisk to combine and adjust the taste as needed. Add roasted sweet potatoes, drained pickled onions, and tomatoes to the bowl and toss lightly to combine.
    • ½ lemon
    • 1 tbsp tamarind paste
    • 1 tsp chili flakes
    • 1 tsp maple syrup
    • 1 tbsp olive oil
    • bowl (large)
    • whisk

    Add remaining lemon juice, tamarind paste, chilli flakes, maple syrup, olive oil, and salt to a large bowl. Whisk to combine and adjust the taste as needed. Add roasted sweet potatoes, drained pickled onions, and tomatoes to the bowl and toss lightly to combine.

  • Step 4/4

    Serve with cilantro, mint, roasted peanuts, and a pinch of chaat masala. Enjoy!
    • chaat masala (for garnish)

    Serve with cilantro, mint, roasted peanuts, and a pinch of chaat masala. Enjoy!