Shakarkandi Chaat

Instructions

1. 1

   Cook the Sweet Potatoes

   • Thoroughly wash and scrub the sweet potatoes. Pat them dry.
   • For roasting (recommended): Preheat your oven to 200°C (400°F). Prick the sweet potatoes a few times with a fork, place them on a baking sheet, and roast for 25-30 minutes, or until tender when pierced with a knife.
   • For boiling: Place the sweet potatoes in a pot and cover with water. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain completely.
   • Allow the cooked sweet potatoes to cool completely. This step is crucial for them to firm up, making them easier to peel and chop without becoming mushy.
2. 2

   Prepare the Chaat Base

   • Once cooled, peel the skin off the sweet potatoes.
   • Chop them into bite-sized, 1-inch cubes and place them in a large mixing bowl.
3. 3

   Assemble the Chaat

   • To the bowl with sweet potato cubes, add the lemon juice, chaat masala, roasted cumin powder, red chili powder, black salt, and regular salt.
   • Add the finely chopped green chili, if using.
   • Gently toss everything together with a light hand until the sweet potato cubes are evenly coated with the spices. Be careful not to mash the cubes.
4. 4

   Garnish and Serve

   • Transfer the prepared chaat to serving bowls or plates.
   • Garnish generously with fresh pomegranate arils and finely chopped coriander leaves.
   • Serve immediately to enjoy the best texture and flavor.