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.
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.