Shakarkandi ki chaat – sweet potato chaat

PT45M

First published in 2022
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Ingredients

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Sweet potato chaat

Tamarind chutney

Mint and coriander chutney

Sweetened yoghurt

To serve

1

Begin by making the tamarind chutney. Put all the ingredients into a pan and bring to the boil, then turn down to a simmer and cook for 45 minutes. Stir regularly to avoid sticking. Remove from the heat and pass through a sieve, then leave to chill. Place in a squeezy bottle to serve. Any leftover chutney will keep in the fridge for up to a month

2

To make the mint and coriander chutney, place the mint, coriander, chilli, red onion, lemon juice and ginger in a food processor and blitz until smooth

3

Transfer to a bowl and stir in the yogurt, chaat masala, salt, chilli powder and mango powder, if using. Transfer to a squeezy bottle and chill until ready to serve. The chutney is best fresh but will keep in the fridge for 2–3 days

4

To make the sweetened yoghurt, whisk a pinch of sugar into the yoghurt then taste and add a little more if desired. When you are happy with the taste, transfer to a squeezy bottle and store in the fridge

5

Bring a pan of salted water to the boil. Add the sweet potato and blanch for 2 minutes, then drain and set aside to cool

6

Place the remaining ingredients for the sweet potato in a mixing bowl, mix well and add the blanched potato. Toss to combine, then set aside for 30 minutes

7

Preheat an oven to 180°C/gas mark 4. Lay the potato slices out in a single layer on a large baking tray, then roast for around 15-20 minutes, until lightly charred all over

8

To serve, divide the potato between 2 plates. Dust with the chaat masala, followed by the ground coriander, cumin and a squeeze of lemon juice. Drizzle over both chutneys and the sweetened yoghurt, then scatter over the pomegranate seeds and garnish with chard leaves

First published in 2022
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