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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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.
