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

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  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.