Sweet Potato Chaat

Nutrition values are AI-estimated based on ingredients.

• 2-3 medium-sized sweet potato
• 1-2 teaspoons cooking oil
• Turmeric powder
• Red chili powder
• Coriander powder
• Salt to taste
• Garam masala
• 1/2 - 1 teaspoon chaat masala
• Generous spoonfuls smooth curd
• Sugar
• Sonth
• Green chutney
• 1/4 - 1/2 teaspoon roasted cumin powder
• Kala namak
• A handful crispy savory topping (sev, papdi, namkeen)
• 1/4 cup pomegranate seeds

1. 1Peel and cut 2-3 medium sweet potatoes into 1-inch thick rounds and then halve them.
2. 2Place the chopped sweet potato pieces in a metal steamer basket over boiling water and steam until soft and slightly translucent.
3. 3Heat 1-2 teaspoons of cooking oil in a non-stick frying pan.
4. 4Add turmeric powder, red chili powder, coriander powder, salt, garam masala, and some chaat masala to the hot oil and stir quickly for 10-15 seconds to roast them.
5. 5Add the steamed sweet potato chunks to the pan with the roasted spices.
6. 6Continuously stir and sauté the sweet potatoes until they are coated in the spices and develop a slightly crispy, golden-brown exterior.
7. 7Transfer the roasted sweet potatoes into two small, individual serving bowls.
8. 8Spoon a generous amount of smooth white curd (mixed with sugar) over the roasted sweet potatoes in each bowl.
9. 9Drizzle the dark brown sonth (sweet tamarind chutney) over the curd.
10. 10Drizzle the bright green chutney over the sonth.
11. 11Lightly sprinkle roasted cumin powder, chaat masala, and kala namak over the chutneys.
12. 12Scatter a handful of crushed crispy savory pieces (such as sev, papdi, or namkeen) on top.
13. 13Finally, top with a generous amount of fresh pomegranate seeds.

These instructions are our analysis of the original video. Watch on YouTube →