A popular Indian street snack that is gluten free, nutritious, sugar free and totally delicious. I made this for a dinner party recently and let’s just say people went back for seconds and third servings. My friends enjoyed it so much they asked for the recipe.
Chaat is all about contrasting flavors and different textural experiences. Chaats are Indian street snacks that exactly do that.vThere are some common events such as chutneys, spices, chaat masala and from there one plays around with different ingredients from simple chopped fruit or veggies to more complex ones like bhel, papdi chaat etc. Many of the fried toppings are easily available in Indian stores so its quiet easy to put one together. So here’s the full recipe for the sweet potato chaat I made for you guys too.
Ingredients
- Sweet Potato: you will need about 2-3 sweet potatoes, I choose one large orange and one large purple for some color contrast and textural variation.
- Yogurt: adds a cool, creamy, soothing texture to the spicy chutney.
- Chickpea:I went the easy route and added a can of rinsed chickpeas, ideally I would use sprouted moong beans. Both work just as well.
- Chutneys: classic street food chutneys would be a tamarind chutney and a mint-cilantro chutney for flavor contrast and to hit all the 5 taste spots.
- Spices: classic chaat spices like black salt, roasted ground cumin, chaat masala, black pepper, sea salt are used.
- Pomegranate: for a sweet hit of flavor pomegranate works really well here.
- Bhujia Sev: thin crunchy, crispy fried chickpea flour snack, another classic topping/garnish to elevate the chaat. easily available in Indian grocery or online stores. You need only a couple of spoonful for each serving.
- Onion and Cilantro are perfect to add freshness and crunch to the chaat. No chaat is complete without these two.
Sweet Potato Chaat
Ingredients
- 2 large sweet potatoes, any color
- 2 cups plain unsweetened yogurt, whisked
- 1 14oz can chickpeas or one cup sprouted moong beans
- ½ cup finely chopped red onion, about one medium
- ½ cup pomegranate arils
- ½-¾ cup green chutney
- ½-¾ cup tamarind chutney
- 1 tsp roasted ground cumin
- 1 tsp chaat masala
- 1 tsp black salt
- sea salt and black pepper as needed
- red chili powder as needed
Instructions
- PREHEAT THE OVEN TO 375℉.Scrub, rinse two medium-large-sized sweet potatoes. Peel if needed, cut them into small bite sized pieces. Lightly rub with a little olive oil and salt. Place them on a parchment lined baking tray.
- Roast in a preheated oven for 18-20 minutes or until the sweet potatoes are cooked through. Remove from oven and leave to cool.
- Meanwhile, whisk some yogurt (use non-dairy for vegan) with ½ the salt, pepper, black salt, red chilli powder and roasted cumin powder.
- Transfer the cooled sweet potatoes to a large serving platter if you serving right away. Spoon and drizzle the seasoned yogurt over the cooled diced sweet potatoes. Drizzle the green chutney and tamarind chutney all over the sweet potatoes and yogurt.
- Garnish with the chickpeas, pomegranate arils, finely chopped onion, chopped cilantro, chaat masala and bhujia sev. Serve the remaining on the side for anyone who need extra. Sprinkle a little more seasoning over the chaat.
- Serve and enjoy right away. This recipe can’t be refrigerated or frozen and must be served right away after assembling.
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