Sweet Potato Chaat Recipe

prepare and roast

Preheat the oven to 220°C (430°F). Wash and scrub the sweet potatoes, then pat dry. Slice into 1/2-inch (about 1.2 cm) cubes or 1/2-inch rounds. Transfer to a bowl and toss with 2 tbs vegetable oil, 1 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp roasted cumin powder and 1/4 tsp chili powder until evenly coated.

Spread the seasoned sweet potato pieces in a single layer on a baking sheet lined with parchment paper. Roast for 20–25 minutes, turning once halfway, until edges are caramelized and potatoes are fork-tender. Remove from oven and let cool slightly (5 minutes).

Alternatively: for a quicker stovetop method, heat 1–2 tbs oil in a large skillet over medium-high heat. Add sweet potato cubes and cook, stirring occasionally, 12–15 minutes until tender and lightly browned. Season with the same spices during cooking and transfer to a bowl to cool slightly.

Whisk 1 cup thick yogurt until smooth and slightly loose (add 1–2 tbs water if too thick). Taste and adjust salt if needed.

If using store-bought chutneys, give them a quick stir. If homemade, ensure tamarind chutney is smooth and sweet-sour and green chutney is bright and moderately spicy.

Prepare the chopped vegetables: finely dice 1/2 cup red onion and 1/2 cup tomato. Coarsely chop 1/4 cup roasted peanuts. Have 1/2 cup sev or crushed papdi, 1/4 cup chopped cilantro and 1/4 cup pomegranate seeds ready.

Place the roasted sweet potato pieces in a large shallow serving bowl or divide among individual bowls (serves 4).

Drizzle the whisked yogurt over the warm sweet potatoes (about half the yogurt first, reserve some for topping).

Spoon tamarind chutney in a few lines over the potatoes (about 2–3 tbs) and dot with green chutney (about 2–3 tbs). Adjust amounts to taste—sweet-sour tamarind and bright green chutney should both be present.

Scatter the chopped red onion, tomato, roasted peanuts, pomegranate seeds (if using) and chopped cilantro evenly over the potatoes.

Sprinkle 1/2 cup sev (or crushed papdi) over the top for crunch.

Finish by sprinkling 1 tsp chaat masala, 1/2 tsp amchur, 1/2 tsp black or regular salt, and drizzle 1 tbs lemon juice evenly over the assembled chaat. Taste and adjust seasoning or chutneys as desired.

Serve immediately so the sev stays crisp. Leftovers (assembled) will become soggy; if storing, keep components separate and assemble just before serving.