Tangy Sweet Potato Chaat

A street-style Delhi special made with salt-roasted sweet potatoes, two chutneys, and classic chaat masalas. Sweet, tangy, and absolutely addictive!

Ingredients:

For Salt-Roasting the Shakarkandi:

• Shakarkandi (sweet potatoes) – 3 to 4 medium

• Regular salt – enough to fully cover the base and top in a kadhai (approx. 2–3 cups)

3-Ingredient Chutney:

• Water – 1 cup

• Chaat masala – 1 tbsp

• Sugar – 1½ tbsp

• Kashmiri red chili powder – ½ tsp (for color and mild heat)

For Final Chaat Assembly:

• Chaat masala – 1 tsp

• Kashmiri red chili powder – ½ tsp

• Roasted cumin powder – 1 tsp

• Black salt – ½ tsp

• Regular salt – to taste

• Lemon juice – from ½ lemon

• Fresh coriander – 2 tbsp, chopped

• Prepared 3-ingredient chutney – 2 to 2½ tbsp (or as needed)

• Spicy green chutney – 2 tbsp (optional but recommended)

Instructions:

Roast the Shakarkandi in Salt:

1. Take a deep kadhai and spread a thick layer of salt at the base.

2. Place washed, unpeeled sweet potatoes over the salt. Ensure they don’t touch each other.

3. Cover with remaining salt to fully coat them.

4. Cover with a lid. Cook on high heat for 15 minutes, then on low for another 15–20 minutes.

5. Once cooked, carefully remove the hot sweet potatoes. Let cool slightly.

6. Rub off excess salt, peel the skin, and cut into large bite-sized chunks.

Make the Quick 3-Ingredient Chutney:

1. In a small pot, combine water, chaat masala, sugar, and chili powder.

2. Bring to a boil and simmer until slightly thickened (5–6 mins).

3. Cool the chutney completely before using. It should be glossy and pourable.

Assemble the Chaat:

1. In a bowl, add the salt-roasted sweet potato chunks.

2. Add chaat masala, red chili powder, roasted cumin powder, black salt, and regular salt.

3. Sprinkle in chopped coriander and squeeze lemon juice.

4. Add 2–2.5 tbsp of the sweet chutney and 2 tbsp green chutney.

5. Toss gently to avoid mashing the sweet potatoes.

6. Taste and adjust seasoning or chutney to preference.

Serve:

• Plate the chaat hot or warm.

• Optionally top with pomegranate seeds, onions, or boondi.

• Serve immediately and enjoy with nostalgia!

Tips:

• You can boil sweet potatoes instead, but salt-roasting gives a caramelized, smoky depth.

• The chutney can be made ahead and stored for 4–5 days.

• If you like extra tang, add a dash of tamarind water to the chutney.