Sweet Potato Chaat is a delicious, mouthwatering bite topped with tangy chutneys, creamy yogurt, fresh cilantro, crunchy sev, onion, honey-roasted peanuts sweet pomegranate arils and some spices.

Sweet Potato aka Shakarkandi in India is very versatile and can be used to make a variety of dishes. It’s ideal for people of all ages because of its health benefits. It’s loaded with Vitamin D and iron and strengthens your immune system as well as boosts metabolism. Rich in fiber, sweet potatoes are known to be good for those having high blood sugar levels, as it’s low in sodium and potassium content.

We already know street food is extremely popular all over the world, but nothing beats the Indian street food I grew up eating. Lots of options for vegetarians as well as for vegans and easily available everywhere.

Every city has its specialties and unique ways of preparing dishes, but there are certain ingredients and condiments that are standard for CHAATS.

The chutneys – Green Chutney/Mint Chutney and Tamarind Chutney. Make them at home in advance or use store-bought.

Condiments – Salt and Chaat Masala. Cilantro, Sev, and Pomegranate Seeds to garnish. I added onion and honey roasted pea-nuts to give a crunchy flavor.

Chaat Masala is a little spicy and tangy, it activates your taste buds making you salivate! Apart from topping it on fruit, we also sprinkle it on a bunch of savory vegetable dishes. It is a special spice mix that makes street food in India so addictive and delicious and I highly recommend that you include it in your pantry. 

Step by Step Recipe:

1. Using your Instant Pot to pressure cooker the sweet potatoes for 9 minutes with the valve off, let the pressure naturally release. Alternatively, in a large pot add your sweet potatoes and boil for 20-25 minutes until soft.  Do not overcook them as they will turn mushy. If you prefer to deep fry then just parboil them for a while as I did for Aloo Chaat.

2. Once the sweet potatoes are fork-tender, drain, and peel. Chop them into cubes. Heat oil or butter in a pan. Add sweet potato cubes and fry until golden brown.

3. To a large bowl add the sweet potatoes, sprinkle salt, cumin powder, and chaat masala. Chutneys will have some spices too so add a little bit, taste, and add more, if needed later. Drizzle olive oil(optional – add oil if you do not roast or fry them in a pan. I like it so added olive oil). Gently toss.

4. Add a layer of creamy yogurt, green chutney, and tamarind chutney. Also, add finely chopped onion if you’d like, otherwise, it’s totally optional.

• 

• 

5. Top up with sev, honey roasted peanuts, pomegranate pearls and chopped cilantro and serve immediately.

Print

I don’t feel like I say this often enough, or that I could ever thank you enough. But THANK YOU for all of your support, for visiting my blog, commenting, and sharing my recipes with your friends and family. I am SO thankful for you!

If you make this recipe or any of my recipes, then don’t forget to rate it and leave a comment below. I would LOVE to hear about your experience and your comments just make my day!