Sweet Potato Chaat (Healthy Shakarkandi Chaat)
Sweet Potato Chaat a delicious, healthy, and nutritious Indian chaat that's perfect any time of the year. This dish is easy to make and packed with all those traditional chaat flavors. Every bite is a celebration of taste and health.
Servings: 6 servings
Equipment
Ingredients
ROAST SWEET POTATOES
- 600 grans organic sweet potato 1/2" cubes, roughly 4 1/2 cups
- 2 tsp chaat masala I love MDH brand
- 2 tbsp olive oil
ASSEMBLE CHAAT
- 15 ounce can organic chickpeas washed & drained
- 1/2 cup red onion finely chopped
- 1/2 cup red bell pepper finely chopped
- 1 tbsp fresh lemon juice
- 2 tbsp tamarind I used store-bought
- 3 tbsp cilantro chutney
- 1/4 cup peanuts dry roasted
- 1 tsp chaat masala
- 2 ounces broccoli sprouts rinsed & drained
GARNISH
- 1/4 thin sev
- fresh chopped cilantro to taste
- sprinkle pomegranate seeds
Instructions
Step 1 - Roast Sweet Potatoes
TIP: Preheat oven to 425 degrees!
- 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.
- Transfer the sweet potato to a greased baking sheet. I used avocado oil spray to grease the tray.
- Place the sweet potato in the oven for 30 minutes, tossing halfway.
- Your sweet potato is ready and should be fork-tender.
Step 2 - Dry Roast Peanuts
- Add raw & unsalted peanuts to a pan. Dry roast the peanuts for 3 minutes or so on medium heat. Stir occasionally to avoid burning.
- Once your peanuts are ready, you'll see a few brown spots. Turn off the stove and remove the peanuts from the heat.
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.
- Add roasted sweet potato cubes to a large bowl.
- Add chopped red onions and red bell peppers, along with rinsed & drained canned chickpeas.
- Add a squeeze of lemon juice along with both cilantro and tamarind chutneys.
- Now add chat masala. Chat Masala already has salt, so you may not need additional salt.
- Add dry roasted peanuts and broccoli sprouts.
- Add pomegranate seeds and fresh cilantro.
- Toss well. Check seasonings - add salt if needed.
- Transfer the sweet potato chaat to a serving platter. Garnish with thin sev, fresh coriander leaves, and a few pomegranate arils. Serve immediately.
Notes
This recipe was first published on June 10, 2019, and has since been updated and republished.
- Roast Sweet Potatoes - First, preheat the oven and prep the sweet potatoes. Roast them for 30 minutes, flipping half way.
- Dry Roast Peanuts - While the sweet potatoes are baking, dry roast peanuts and set aside.
- Cilantro Chutney - For this recipe, I made Cilantro Chutney, feel free to use store-bought. I did use store-bought Tamarind Chutney though.
- More Spice - Add red chili powder or green chilies. The Cilantro Chutney has enough spice for me so I didn't add any additional spice.
- Serve Immediately - Assemble when you're ready to serve.
Nutrition
Calories: 197kcal | Carbohydrates: 29g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 183mg | Potassium: 491mg | Fiber: 5g | Sugar: 8g | Vitamin A: 14569IU | Vitamin C: 24mg | Calcium: 49mg | Iron: 1mg