Sweet potato chaat is a mouth-wateringly delicious snack that is famous on the streets of Delhi. Sweet, sour, salty, and savoury – it’s a flavour bomb ready to explode in your mouth.
It’s a super simple recipe that packs a powerful nutritional punch.
Sweet potatoes nutrition facts
100gm of raw sweet potato contains –
- Total calories – 90
- Carbs – 21g
- Dietary fibres – 3.3g
- Protein – 2g
- Fat – 0.1g
- Sodium – 36mg
- Potassium – 475mg
Vitamins present
Beta carotene (Vitamin A), vitamin C, vitamin E, vitamin B5, vitamin B6
Total time – 30 minutes
Preparation time – 10 minutes
Cooking time – 20 minutes
Serving Size – 2
List of Ingredients
Sweet potato – 400 gm
Pudina (Mint leaves) – ½ cup, Dhaniya (Coriander leaves) – ½ cup
Lemon – 1
Green chilli – 1
Crushed Peanuts – ½ cup, Anar (Pomegranate) – ½ cup – (Optional)
Spices
Jeera (Cumin seeds) – 1/2 teaspoon
Ajwain (Carom seeds) – 1/2 teaspoon
Kali Mirch (Black Pepper) – 1/2 teaspoon
Methi Dana (Fenugreek seeds) – 1/2 teaspoon
Sonth (Dried Ginger Powder) – 1/4 teaspoon – (Optional)
Chaat Masala – 1 teaspoon
Kala Namak (Black Salt) – 1 teaspoon
Namak (Salt) – 1 tablespoon
How to make sweet potato chaat
We can divide the preparation process into three parts:
- Boiling the sweet potato
- Preparing pudina chutney
- Preparing the spices
With all the ingredients ready, let’s get started with our tasty sweet potato chaat.
1st Part – Boiling the sweet potato
1. Wash the sweet potato thoroughly.
2. Cut it in big chunks and place it into a cooker.
3. Add water till the sweet potatoes are submerged.
4. Add a tablespoon of salt.
5. Now turn the flame on high and pressure cook it for one whistle.
6. Then turn the flame to low and allow two more whistles.
7. After that turn off the flame and let it rest till the steam is out from the cooker.
8. Then open the lid and drain the water. Take out the sweet potato in a plate and let it cool.
9. Once it’s cool enough to handle, peel the skin off and chop them into small chunks.
2nd Part – Preparing pudina chutney
1. Wash pudina, dhaniya, and chilli and put them in a grinder.
2. Add one tablespoon lime and 2-3 tablespoons water.
3. Blend until pureed.
4. Our chutney is ready. Take it out in a bowl.
3rd Part – Preparing spices
1. Heat a pan on high flame for 1 minute.
2. Once the pan is hot, add ½ tsp. Jeera, ½ tsp. Ajwain, ½ tsp. Kali Mirch, and ½ tsp. Methi Dana.
3. Keeping the flame high, roast it for 30 – 45 seconds to get the moisture out.
4. Then turn off the gas and place the roasted spices in a bowl to cool them off.
5. In a grinder add the roasted spices along with the remaining ingredients (1 tsp. kala namak, 1 tsp. chaat masala, and ¼ tsp. sonth powder). Grind them well.
Once our sweet potato, pudina chutney, and spices are ready, it’s time to turn them into tasty sweet potato chaat.
In a large bowl – add sweet potato, spices and pudina chutney and mix gently.
Now, if you want to add some crunch to your tangy sweet potato chaat, add crushed peanuts and anar on top.
Sweet potato chaat is one of my favourite snacks, and I strongly recommend you to give it a try.
Let me know in the comments about your opinion on sweet potato chaat.
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