Dishoom House Chaat Recipe
Warm-cold, sweet-tangy, moreish. Golden-fried sweet potato covered with cool oat yoghurt, pomegranate, beetroot, radish and carrot. Tamarind drizzle and green chutney lift it nicely.
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Ingredients
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Sweet potato fritters
Oat yoghurt & dressings
Salad & garnish
Method
Sweet potato fritters
Prepare sweet potato
Grate or finely shred the peeled sweet potatoes so they measure about 2 cups packed. Pat the shredded sweet potato with a clean towel to remove excess moisture; a little moisture is fine but do not leave them soggy.
Make batter
In a bowl whisk together the flour, cornstarch, baking powder, ground cumin, garam masala, salt and black pepper. Add about 1/2 cup water gradually and mix to form a slightly thick, pourable batter that will coat the shredded sweet potato. Adjust with a tablespoon more water or flour if needed.
Combine and portion
Fold the shredded sweet potato into the batter until evenly coated. Let rest 5 minutes so the batter clings to the shreds. Heat a heavy frying pan or skillet over medium-high heat and add enough vegetable oil to come about 3-4 mm up the sides (about 1 cup in a small skillet).
Fry fritters
When the oil is hot (test with a small drop of batter — it should sizzle and rise), drop tablespoon-sized portions of the sweet potato mixture into the oil, flattening slightly with the back of a spoon. Fry in batches without overcrowding, 2–3 minutes per side, until golden and crisp. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Keep warm while you prepare the rest.
Oat yoghurt & dressings
Season oat yoghurt
In a small bowl combine the oat yoghurt with 1 tablespoon lemon juice and 1/4 tsp salt. Stir until smooth and adjust seasoning to taste. Chill or keep at cool room temperature until needed.
Make tamarind drizzle
In a small bowl mix tamarind concentrate with 2 tablespoons warm water and 1 teaspoon brown sugar or jaggery. Stir until the sugar dissolves and the mixture is a pourable consistency. Taste — it should be sweet-tart; adjust with more sugar or tamarind as needed.
Make green chutney
In a small blender or using a mortar and pestle combine the coriander, mint, optional green chilli, cumin powder, salt and a teaspoon of olive oil (or a little water). Blitz to a smooth bright-green chutney. If too thick, add 1–2 teaspoons water to loosen. Taste and adjust salt and chilli level.
Assembly & garnish
Plate the chaat
Arrange 4–6 warm sweet potato fritters on each serving plate or on a shared platter. Spoon a generous dollop (about 2–3 tablespoons) of the seasoned oat yoghurt over the fritters so it partly covers them.
Add salad and drizzles
Scatter the grated beetroot, sliced radish, grated/julienned carrot and pomegranate seeds over and around the fritters. Drizzle the tamarind sauce in a thin stream over the top and then add dots or a light drizzle of the green chutney to provide fresh, herby contrast.
Finish
Sprinkle a little chaat masala to taste, scatter toasted sesame seeds or roasted peanuts and extra coriander leaves. Serve immediately so fritters stay crisp and the yoghurt provides a cool counterpoint to the warm sweet potato.
