Shakarkandi Chaat (Sweet Potato Chaat)

On cold Delhi evenings, street vendors roast sweet potatoes over coals, peel and cube them and toss them with chaat masala and lemon in a leaf bowl. Sweet, sour, salty and spicy all at once – and ready in minutes at home with an oven.

Video by Sanjeev Kapoor Khazana on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 10 min
• Cook 40 min
• Vegan · gluten-free
• Famous in Delhi

Ingredients

• 800 g sweet potatoes
• 1 tsp oil
• 1½ tsp chaat masala
• ½ tsp roasted cumin powder
• ¼ tsp black salt (kala namak)
• ½ tsp red chilli powder
• juice of 1 lemon
• 2 tbsp tamarind chutney (optional)
• 1 tbsp chopped fresh coriander
• 2 tbsp pomegranate seeds (optional)

Method

1. Rub the sweet potatoes with oil and bake whole at 200 °C for 35–45 minutes until soft (or boil them for 20 minutes).
2. Let them cool slightly, peel and cut into bite-size cubes.
3. Toss with chaat masala, cumin, black salt, chilli powder and lemon juice.
4. Drizzle with tamarind chutney, scatter coriander and pomegranate and eat warm with toothpicks.

Tip: Charring the skin over a gas flame for a few minutes after baking adds the smoky street flavour.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.