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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