Sweet Potato Chaat
A delicious and healthy sweet potato chaat full of savory flavors and crunch.
Equipment
- 1 Half or Full Sheet Pan
Ingredients
- 2 medium Sweet Potatoes
- 1 cup Cooked Chickpeas
- 10 Papdis
- ½ cup Green Chutney
- ½ cup Sweet/Brown Chutney
- 2 teaspoon Cumin Powder
- 1 + ½ teaspoon Chaat Masala
- ½ teaspoon Chili Powder
- ½ teaspoon Aamchur Powder
- 1-2 tablespoon Avocado Oil
- Salt to taste
Toppings
- ½ cup Yoghurt
- ¾ cup Pomegranate Arils
- ½ cup Fresh Cilantro Leaves
- ½ cup Sev optional
- ¼ cup Finely Chopped Onions optional
Instructions
- Preheat the oven to 400 Deg F. Place the diced sweet potatoes in a sheet pan. Coat with some oil and add salt to season. Mix well and roast for 20 - 25 minutes. Check at 15 minutes mark and ensure the potatoes dont overcook but are just tender. Remove once done and keep aside.
- Prepare the chutneys when the sweet potatoes are cooking unless you are using the store bought versions. Place all the prepared ingredients close by.
- In a large bowl, add the sweet potatoes and chickpeas. Season with some more salt, 1 teaspoon of cumin powder and chaat masala each. Also mix in the aamchur powder. Toss and mix well. Now add the onions if using, half of the green and sweet chutney and the remaining cumin powder. Mix again. Season with more salt if needed.
- Add the roughly broken papdis, yoghurt, pomegranate arils, cilantro. Top with some chutneys, chaat masala, sev and red chili powder. Add some fresh cilantro before serving.
Notes
1.Recipe for Green Chutney
Place ¾ cup of cilantro leaves and ½ cup of mint leaves in the blender. Add 1 teaspoon of cumin powder, ½ teaspoon of chaat powder, 1-2 green chilis and salt to taste. Add ½ cup of water( add more depending on what consistency you want the chutney to be). Blend until you have a smooth paste. Keep it refrigerated if not using right away. It will last in the fridge for up to 5 days and in the freezer for up to 3 months.
2. Recipe for Sweet Chutney (Brown Chutney)
Soak pitted dates overnight or in freshly boiled water for 2-3 hours. Once softened, place in the blender along with half cup of water in which the dates were soaked. Now add 1 tablespoon of tamarind paste, 1 teaspoon of cumin powder, ½ teaspoon of fennel seeds, ½ teaspoon of chaat masala and ½ cup of water. Follow the steps above for storage.
3. Cooking the sweet potatoes in the air fryer
Prep the sweet potatoes by coating with oil and salt. Air fry for 15 minutes at 375 deg F. Check regularly to make sure the sweet potatoes do not overcook.