Sweet Potato Chaat (Healthy Shakarkandi Chaat)

There are so many versions of chaat that I love, but especially during the fall season, I love enjoying some healthy & delicious sweet potato chaat.

This chaat is made with light and fresh ingredients that are so good for you.

What is Sweet Potato Chaat?

India is famous for its Indian Street Food which is essentially snacky food that is sold by roasdside vendors.

Chaat is a widely popular street food that is a combination of sweet, spicy, and tangy flavors. It is made with a variety of ingredients such as veggies, potatoes, chutneys, spices, and yogurt.

Sweet Potato Chaat is also known as Shakarkandi Chaat is a healthier chaat. For this recipe, instead of the fried papdi, I used roasted sweet potatoes, veggies, chutneys, and spices. This dish makes a flavorful and satisfying snack or meal when you’re craving chaat.

Ingredients

• Sweet Potatoes – You’ll need sweet potatoes that need to be peeled and cubed. Then roast the sweet potatoes in the oven with some olive oil and chaat masala.
• Peanuts – Use raw & unsalted peanuts. Dry roast them for a couple of minutes on the stove before adding them to chaat.
• Chickpeas – I used canned organic chickpeas that I rinsed well and drained. Chickpeas add some protein and fiber to this dish which is very satisfying.
• Broccoli Sprouts – Feel free to use any kind of sprouts. I used broccoli sprouts, however bean sprouts or radish sprouts would work well. Alternatively, you may also skip sprouts.
• Green Chutney – I used my homemade Cilantro Chutney recipe (also known as Coriander Chutney) and store-bought Tamarind Chutney (Imli Chutney) which I picked up from the Indian grocery store.
• Veggies – Red Bell Pepper, Red Onion, and Fresh Cilantro.

*See the recipe card below for full information on ingredients and quantities.*

How to Make Sweet Potato Chaat Recipe?

Step 1 – Bake Sweet Potatoes

TIP: Preheat oven to 425 degrees!

1. Wash and peel the sweet potatoes. Cube into 1/2″ cubes. Add 2 tablespoons of olive oil and 2 teaspoons of chat masala. Mix and coat well. (Image 1)

2. Transfer the sweet potato to a greased baking sheet. I used avocado oil spray to grease the tray. (Image 2)

3. Place the sweet potato in the oven for 30 minutes, tossing halfway. (Image 3)

4. Your sweet potato is ready and should be fork-tender. (Image 4)

Step 2 – Dry Roast Peanuts

1. Add raw & unsalted peanuts to a pan. Dry roast the peanuts for 3 minutes or so on medium heat. Stir occasionally to avoid burning. (Image 1)

2. Once your peanuts are ready, you’ll see a few brown spots. Turn off the stove and remove the peanuts from the heat. (Image 2)

Step 3 – Assemble Sweet Potato Chaat

TIP: You’ll need Cilantro and Tamarding chutneys for this recipe. I used my homemade Cilantro Chutney recipe and used store-bought Tamarind Chutney.

1. Add roasted sweet potato cubes to a large bowl. (Image 1)

2. Add chopped red onions and red bell peppers, along with rinsed & drained canned chickpeas. (Image 2)

3. Add a squeeze of lemon juice along with both cilantro and tamarind chutneys. (Image 3)

4. Now add chat masala. Chat Masala already has salt, so you may not need additional salt. (Image 4)

5. Add dry roasted peanuts and broccoli sprouts. (Image 5)

6. Add pomegranate seeds and fresh cilantro. (Image 6)

7. Toss well. Check seasonings – add salt if needed. (Image 7)

8. Transfer the sweet potato chaat to a serving platter. Garnish with thin sev, fresh coriander leaves, and a few pomegranate arils. Serve immediately. (Image 8)

Storage

Sweet Potato Chaat can be placed in an airtight glass container and stored in the fridge for up to 2 days. It will get slightly soggy, but it’ll still taste good.