Sweet Potato Chaat Recipe

Chaat

1. 1

   Roast the sweet potatoes

   Preheat oven to 425°F (220°C). Toss the sweet potato cubes with 2 tbs vegetable oil and 1/2 tsp salt on a rimmed baking sheet in a single layer. Roast for 20–25 minutes, turning once halfway, until golden and tender but not mushy. Remove and let cool slightly.

2. 2

   Prepare chickpeas (if using canned)

   If using canned chickpeas, rinse and drain them well. Optionally warm for 3–4 minutes in a pan with a splash of oil to remove excess moisture and to slightly crisp them. Pat dry and set aside.

3. 3

   Combine base ingredients

   In a large mixing bowl, combine the roasted sweet potatoes and chickpeas. Add the finely chopped onion, tomato, chopped cilantro, and green chili (if using). Gently fold to combine, taking care not to mash the sweet potatoes.

4. 4

   Season the mixture

   Sprinkle the chaat masala (1 tsp), roasted cumin powder (1 tsp), red chili powder (1 tsp), and remaining 1/2 tsp salt over the mixture. Add 1 tbs fresh lemon juice. Toss gently to distribute the spices evenly.

5. 5

   Add chutneys and yogurt

   Spoon the whisked yogurt (1 cup) over the sweet potato mixture and fold lightly to coat — you want visible streaks of yogurt rather than fully homogenizing. Drizzle the tamarind chutney (3 tbs) and mint-coriander chutney (2 tbs) over the top. Taste and adjust chutney quantities for sweetness/tanginess as desired.

6. 6

   Assemble and garnish

   Transfer the chaat to a serving bowl or divide among individual plates. Sprinkle the sev or crushed papdi/bhujia (1 cup) generously over the top so it stays crisp. Scatter pomegranate arils and additional chopped cilantro. If desired, add an extra pinch of chaat masala and a final squeeze of lemon.

7. 7

   Serve

   Serve immediately so the sev remains crunchy. Leftovers can be refrigerated for up to 24 hours but will lose crispness; if storing, keep sev separate and add just before serving.