This Shakarkandi Chaat (Sweet Potato Chaat) is a staple street food in India, especially during fasting days (Vrat). It strikes the perfect balance of sweet, tangy, and spicy, while keeping you full and energized.
Ingredients
- 2 medium Sweet potatoes (Shakarkandi)
- 2 tbsp Roasted peanuts (coarsely crushed)
- 1 tsp Sendha Namak (rock salt for fasting)
- 1/2 tsp Roasted cumin powder (bhuna jeera)
- 1/2 tsp Black pepper powder
- 1 tbsp Lemon juice
- 1 Green chili, finely chopped (optional)
- 1 tbsp chopped Coriander leaves
The Quick Method
1. Cook the Sweet Potatoes
Choose either method —
To Steam: Steam the sweet potatoes in a steamer or pressure cooker until tender but still firm. Do not overcook them into mush.
To Roast: Bake them in an oven/air-fryer at 200°C (400°F) for 20–25 minutes until the skin wrinkles and the inside is soft.
2. Peel and Cube
Let the sweet potatoes cool down slightly so they are safe to handle. Peel off the skin and cut them into bite-sized, rustic cubes.
3. Toss and Serve
Transfer the sweet potato cubes into a mixing bowl. Toss in the sendha namak, roasted cumin powder, black pepper, chopped green chili, roasted peanuts and chopped coriander leaves. Squeeze fresh lemon juice over everything and give it a good, unorganized toss so the spices coat every piece unevenly for that authentic chaat experience.
Pro Tip for a Twist: If you have homemade sweet chutney (Vrat friendly) made from dates and tamarind (or amchur powder) using sendha namak, drizzle a spoonful over the top to elevate the street-food vibe!