Punjabi
Shakarkandi Chaat
- Duration: 20 minutes
- Serves: 4 people
-
Spice Level: Medium
Authenticity Slice
Sweet, tangy with a hint of spice, this snack is loaded with all the yummy flavours we crave for in a delectable chaat. To get the authentic flavour, roast the sweet potatoes on a charcoal grill or on your stovetop to give it that wonderful smoky aroma and crisp texture for that rustic appeal.
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Trivia Tadka
Navratri is an auspicious Hindu festival dedicated to Goddess Durga. This festival holds lots of importance for many communities. People fast for nine days and are permitted to eat only certain kinds of vegetables, mostly root vegetables like potato, sweet potato, colocassia and yams. Shakarkandi chaat made of sweet potato is that one snack that can be eaten during such occasions.
Ingredients
- Sweet potato (shakarkand) (2 large tubers)
- Green chillies (hari mirch), finely chopped (1-2 tsp)
- Tamarind chutney (imli chutney) (2-3 tbsp)
- Green chutney (hari chutney) (2 tbsp)
- MTR Lal Mirch/Red Chilli Powder (1/2 tsp)
- Black salt (kala namak) (1/4 tsp)
- Roasted cumin (jeera) powder (1/2 tsp)
- Lemon juice (1-2 tbsp)
- Coriander leaves (hara dhaniya), finely chopped (1 tbsp)
- Salt (to taste)
Method
- Chop the sweet potatoes into 2–3 pieces, roast them until brown in colour and then pressure cook for one whistle.
- Let them cool, once cooled, peel and chop them into one-inch cubes.
- In a large bowl, mix the sweet potatoes, spices, both the chutneys and lemon juice and mix gently to coat the potatoes evenly.
- Garnish with green chillies and coriander leaves and serve it hot with a lemon wedge on the side.
