Sweet potato chaat | Shakarkandi ki Chaat | Recipe to make Shakarkandi ki chat | Sweet potato chat recipe with step by step instructions

This sweet potato Chaat | Shakarkandi ki chat is a delicious and tangy street food snack with a  nice balance of sweet, spicy and crunchy flavors.

In this chaat, roasted sweet potato is seasoned with melange of various spices. It is served on the bed of whisked curd with a drizzle of Dhania pudina chutney, Imli ki khatti meethi chutney.

When this chaat is served with sprinkle of roasted Jeera powder, rock salt, red chilli powder, and dash of lemon juice, make it just a perfect treat.

Why we love this Sweet potato chaat | Shakarkandi ki Chaat

Our shakarkandi ki chaat recipe is a great alternative to regular aloo (potato) chaat and elevates the humble sweet potato to delicious new heights.

This chaat is a much-loved treat as it can be enjoyed at any time of the year as per availability of fresh sweet potatoes.

If you are looking for more sweet potato recipes, do check out the following on the blog –

Sweet potato and apple kheer

Gluten free sweet potato brownies

Sweet potato gulab jamun

Sweet potato flatbread

Recipe Card 🔽

Print Recipe

Sweet potato chaat | Shakarkandi ki Chat

Roasted sweet potatoes topped with chutney, pomegranate arils and crispy sev! This Sweet Potato Chaat makes for a delicious, filling, colorful and flavorful vegetarian appetizer or snack.

Prep Time10 minutes mins

Cook Time10 minutes mins

Course: Chaat, Snack

Cuisine: Indian

Keyword: shakarkand ki chaat, shakkarkandi chat, Sweet potato chaat, sweet potato recipes

Servings: 2

Author: Lata Lala

Ingredients

• 3 medium sized sweet potatoes/ shakarkandi
• 1 tbsp oil/ghee
• 1 Onion small chopped
• 1 tsp green chilli chopped
• 1/2 tsp dry mango powder/ amchur powder
• 1/2 tsp Red chilli powder
• 1 tsp Chaat masala
• 1/2 tsp Roasted cumin powder bhuna jeera
• 1/2 tsp Salt/ rock salt/ sendha namak
• 1/2 lime juiced/ neembu ka ras

To plate

• 1 cup yogurt/Curd
• salt to taste
• 1/2 tsp chaat masala
• 1/2 tsp red chilli powder
• Imli chutney as required
• Green chutney as required
• A few Pomegranate seeds/ anar dana
• Coriander leaves/dhaniya patta for garnishing
• Bareek sev for garnish

Instructions

• In a pressure cooker boil sweet potatoes with enough water upto 2 whistles.
• Once it cools down peel the outer skin and chop into thick roundels.
• In a thick bottom pan saute these roundels in ghee/butter/oil. Once done on down side, flip this and cook till browns on the other side. Remove this in a plate.
• Sprinkle salt, chat masala, red chili powder, lemon juice, chopped onions, amchur/dry mango powder, jeera/cumin powder, coriander leaves and green chilies.
• Mix well and keep aside.

To plate

• Whisk the curds well. To this add salt. In a serving plate spread this whisked curd with a spoon.
• Drizzle Dhania pudina chutney and Imli ki khatti meethi chutney.
• Mix well. Top this up with cooked sweet potato. Garnish with namkeen patla sev and pomegranate pearls. Finally, serve with chopped fresh coriander leaves.
• Enjoy.....

Notes

1. While boiling/steaming sweet potato we need to make sure that they are just cooked and not over cooked.

2. Bake sweet potato in a pre heated oven or in Air fryer at 200°C for around 15 to 20 minutes until the sweet potatoes are tender but yet retain their shape.

3. To make this sweet potato chaat fasting friendly, omit onions completely.

4. Use fasting friendly rock salt/ Sendha namak and green chutney without garlic.

5. You may add crunchy peanuts on top along with some crispy papdi. I haven't.

6. If you have both the chutneys ready, then this chaat is a breeze to put together.

7. For Vegan option, use Vegan yogurt.

Step by step instructions and pictorial presentation to make Sweet potato chaat | Shakarkandi ki Chaat

In a pressure cooker boil sweet potatoes with enough water upto 2 whistles.

Once it cools down peel the outer skin and chop into thick roundels.

In a thick bottom pan saute these roundels in ghee/butter/oil. Once done on down side, flip this and cook till browns on the other side. Remove this in a plate.

Sprinkle salt, chat masala, red chili powder, lemon juice, chopped onions, amchur/dry mango powder, jeera/cumin powder, coriander leaves and green chilies.

Mix well and keep aside.

To plate

Whisk the curds well. To this add salt, chaat masala and red chilli powder. In a serving plate spread this whisked curd with a spoon.

Drizzle Dhania pudina chutney and Imli ki khatti meethi chutney.

Mix well. Top this up with cooked sweet potato. Garnish with namkeen patla sev and pomegranate pearls. Finally, serve with chopped fresh coriander leaves.

Enjoy…..

Pro tips

1. While boiling/steaming sweet potato we need to make sure that they are just cooked and not over cooked.

2. Bake sweet potato in a pre heated oven or in Air fryer at 200°C for around 15 to 20 minutes until the sweet potatoes are tender but yet retain their shape.

3. To make this sweet potato chaat fasting friendly, omit onions completely.

4. Use fasting friendly rock salt/ Sendha namak and green chutney without garlic.

5. You may add crunchy peanuts on top along with some crispy papdi. I haven’t.

6. If you have both the chutneys ready, then this chaat is a breeze to put together.

7. For Vegan option, use Vegan yogurt.