Sweet Potato Chaat (Shakarkandi Chaat) – A Bright, Spiced Street-Style Snack

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Sweet Potato Chaat is one of those snacks that proves simple ingredients can taste like a festival. It’s warm, tangy, sweet, and just a little spicy—everything you want in a chaat bowl. You’ll find it on winter streets across North India, where vendors roast sweet potatoes over hot coals and toss them with lime, spices, and chutneys.

At home, it’s easy to make with a stovetop boil or a quick roast. Eat it as a snack, a side, or even a light lunch. It’s satisfying without feeling heavy.

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Sweet Potato Chaat (Shakarkandi Chaat) - A Bright, Spiced Street-Style Snack

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Ingredients

• 2 medium sweet potatoes (about 500–600 g), scrubbed
• 1 small red onion, finely chopped
• 1 small tomato, finely chopped (optional)
• 1 green chili, finely chopped (adjust to taste)
• 2–3 tablespoons chopped fresh cilantro
• 1–2 tablespoons pomegranate arils (optional but lovely)
• Juice of 1 lime or 1/2 lemon (to taste)
• 1–1.5 teaspoons chaat masala
• 1/4–1/2 teaspoon roasted cumin powder
• 1/4 teaspoon red chili powder or Kashmiri chili powder (for color and mild heat)
• 1/4 teaspoon black salt (kala namak), plus more to taste
• Regular salt, to taste
• 1–2 tablespoons tamarind chutney (imli)
• 1–2 tablespoons green chutney (mint-coriander)
• 1–2 tablespoons sev or crushed papdi (optional, for crunch)
• 1 teaspoon ghee or neutral oil (optional, for a glossy finish)

Instructions

• Cook the sweet potatoes: Boil, steam, or roast until fork-tender. For boiling, place whole sweet potatoes in salted water and simmer 20–30 minutes. For roasting, prick with a fork, rub with a little oil, and bake at 400°F/200°C for 35–45 minutes.
• Cool and peel: Let them cool just enough to handle. Peel the skins—they should slip off easily—and cut into bite-size cubes or rough chunks.
• Make the base mix: Add the warm sweet potato pieces to a bowl. Sprinkle with chaat masala, roasted cumin powder, red chili powder, black salt, and a small pinch of regular salt.
• Add acidity: Squeeze in fresh lime juice. Start with half, toss, taste, and add more as needed. The citrus should brighten the sweetness.
• Layer the freshness: Fold in chopped onion, tomato (if using), green chili, and cilantro. If you like a touch of richness, drizzle a teaspoon of ghee and toss gently.
• Chutneys next: Spoon over tamarind chutney for tangy sweetness and green chutney for herbal heat. Toss lightly so the chunks stay intact but well coated.
• Finish and serve: Adjust salt and lime. Top with pomegranate arils and sev or crushed papdi for crunch. Serve warm or at room temperature.

What Makes This Recipe So Good

• Big flavor, minimal effort: The base is just cooked sweet potatoes, but lime, chaat masala, and chutneys bring it to life in minutes.
• Street-food charm at home: You get that classic tangy-sweet-spicy balance without deep-frying anything.
• Flexible and forgiving: Add or skip ingredients based on what you have—this chaat still shines.
• Great warm or room temp: Serve it fresh off the stove or prep ahead and assemble before eating.
• Nutritious comfort: Sweet potatoes offer fiber and vitamins, while lemon and herbs keep it bright.

Ingredients

• 2 medium sweet potatoes (about 500–600 g), scrubbed
• 1 small red onion, finely chopped
• 1 small tomato, finely chopped (optional)
• 1 green chili, finely chopped (adjust to taste)
• 2–3 tablespoons chopped fresh cilantro
• 1–2 tablespoons pomegranate arils (optional but lovely)
• Juice of 1 lime or 1/2 lemon (to taste)
• 1–1.5 teaspoons chaat masala
• 1/4–1/2 teaspoon roasted cumin powder
• 1/4 teaspoon red chili powder or Kashmiri chili powder (for color and mild heat)
• 1/4 teaspoon black salt (kala namak), plus more to taste
• Regular salt, to taste
• 1–2 tablespoons tamarind chutney (imli)
• 1–2 tablespoons green chutney (mint-coriander)
• 1–2 tablespoons sev or crushed papdi (optional, for crunch)
• 1 teaspoon ghee or neutral oil (optional, for a glossy finish)

Instructions

1. Cook the sweet potatoes: Boil, steam, or roast until fork-tender.

   For boiling, place whole sweet potatoes in salted water and simmer 20–30 minutes. For roasting, prick with a fork, rub with a little oil, and bake at 400°F/200°C for 35–45 minutes.

2. Cool and peel: Let them cool just enough to handle. Peel the skins—they should slip off easily—and cut into bite-size cubes or rough chunks.
3. Make the base mix: Add the warm sweet potato pieces to a bowl.

   Sprinkle with chaat masala, roasted cumin powder, red chili powder, black salt, and a small pinch of regular salt.

4. Add acidity: Squeeze in fresh lime juice. Start with half, toss, taste, and add more as needed. The citrus should brighten the sweetness.
5. Layer the freshness: Fold in chopped onion, tomato (if using), green chili, and cilantro.

   If you like a touch of richness, drizzle a teaspoon of ghee and toss gently.

6. Chutneys next: Spoon over tamarind chutney for tangy sweetness and green chutney for herbal heat. Toss lightly so the chunks stay intact but well coated.
7. Finish and serve: Adjust salt and lime. Top with pomegranate arils and sev or crushed papdi for crunch.

   Serve warm or at room temperature.

Keeping It Fresh

• Prep ahead smartly: Cook and cube the sweet potatoes up to 2 days in advance. Store in an airtight container in the fridge.
• Assemble just before eating: Add onion, chili, lime, spices, and chutneys right before serving to keep the texture bright and the flavors punchy.
• Avoid sogginess: If you’re packing it for lunch, carry the chutneys and sev separately and mix when you’re ready to eat.
• Leftovers: If dressed, it keeps for 1 day in the fridge. Expect softer texture and milder spice after chilling.

  Refresh with a squeeze of lime and a sprinkle of chaat masala.

Why This is Good for You

• Slow, steady energy: Sweet potatoes are rich in complex carbs and fiber, helping you feel full and satisfied without a crash.
• Micronutrient boost: They’re packed with vitamin A (beta-carotene), plus vitamin C and potassium. Herbs and lime add antioxidants and extra vitamin C.
• Better-than-fried vibes: You get big flavor with minimal oil. Chaat spices support digestion and keep the dish lively without heaviness.
• Gluten-free and vegetarian: Naturally suits many diets.

  Skip sev or use a gluten-free crunchy topping if needed.

Pitfalls to Watch Out For

• Overcooking the sweet potatoes: Mushy pieces will mash when tossed. Aim for tender but not falling apart. A fork should slide in with a little resistance.
• Under-seasoning: Sweet potatoes need salt and acid.

  If it tastes flat, add a pinch of black salt and another squeeze of lime.

• Chutney overload: It’s easy to drown the chaat. Start small and build. You want clingy, glossy coating, not soup.
• Skipping texture: The best chaat has contrast.

  Add onion, pomegranate, or sev for crunch to balance the soft potatoes.

• Stale spices: Old chaat masala or cumin loses its punch. Use fresh, aromatic spices for that classic street-style pop.

Alternatives

• Roasted version: Toss roasted sweet potato cubes with a bit of oil, salt, and cumin before adding the chaat elements. You’ll get caramelized edges and deeper flavor.
• No-onion option: Use finely chopped cucumber and extra cilantro for freshness without the sharp bite of onion.
• Heat swap: Replace green chili with a pinch of chili flakes or sliced jalapeño.

  For mild heat, use Kashmiri chili powder for color and gentle warmth.

• Crunch ideas: Sev, crushed papdi, roasted peanuts, or toasted pumpkin seeds all work well. Add right before serving.
• Citrus twist: Lime is classic, but lemon or even a splash of tamarind water can bring the tang if that’s what you have.
• Herb upgrade: Add mint with the cilantro, or finish with a sprinkle of chaat masala and a few fennel seeds for a subtle sweet note.
• Protein boost: Toss in boiled chickpeas or sprouted moong for a heartier bowl.

FAQ

Can I use leftover roasted sweet potatoes?

Yes. Leftover roasted sweet potatoes work beautifully.

Warm them slightly, then add spices, lime, and chutneys so the flavors absorb well.

What if I don’t have chaat masala?

Use a mix of roasted cumin powder, a pinch of amchur (dry mango powder) or extra lime, a little black salt, and regular salt. It won’t be identical, but it’ll still taste bright and chaat-like.

Is this recipe spicy?

It’s as spicy as you make it. Keep the green chili mild or skip it, use Kashmiri chili for color, and lean on lime and tamarind for flavor without heat.

Can I make it oil-free?

Absolutely.

The ghee or oil is optional. The chutneys and lime provide enough moisture and shine.

What’s the best way to get that street-style flavor?

Use black salt for its sulfurous tang, fresh chaat masala, and warm sweet potatoes. Warmth helps the spices bloom and cling to the chunks.

How do I scale this for a crowd?

Cook a larger batch of sweet potatoes, then set up a chaat station with bowls of chutneys, chopped onions, chilies, cilantro, spices, lime wedges, and crunchy toppings.

Guests can assemble to taste.

Can I use yams instead of sweet potatoes?

Labels vary by region, but as long as you’re using the orange-fleshed, naturally sweet variety, you’re good. Just cook until tender, not mushy.

Do I need both chutneys?

No, but the combo is classic. If you only have one, choose tamarind for sweet-tangy depth or green chutney for herbal heat.

Balance with extra lime as needed.

Final Thoughts

Sweet Potato Chaat is proof that great food doesn’t need a long ingredient list or complicated steps. Cook the potatoes right, season boldly, and keep your textures balanced. It’s cozy, colorful, and incredibly flexible—perfect for busy weeknights, casual get-togethers, or a quick snack that feels special.

Make it once, and you’ll probably start keeping chaat masala and lime on standby. Warm bowl, bright flavors, happy table.