Tandoori Chaat Recipe
A tangy tumble of pineapple, sweet potato and Padrón peppers, charred and spiced with bright vigour. Tossed in Jaadu Masala and lime. Insist on having.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Roast the Vegetables
Preheat your oven to 400°F (200°C). Toss the diced pineapple, sweet potato, and halved Padrón peppers with olive oil, salt, and Jaadu Masala in a bowl.
- 2
Bake
Spread the mixture evenly on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until the sweet potatoes are tender and the vegetables are slightly charred.
- 3
Mix with Lime
Remove the roasted vegetables from the oven and let them cool slightly. Add lime juice and toss everything together.
- 4
Garnish and Serve
Transfer the Tandoori Chaat to a serving dish, sprinkle with fresh cilantro, and serve warm.
