Shakarkandi ki chaat – sweet potato chaat

GBC Atul Chaat FILM 1080P 21 12 2021
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Atul Kochhar's sweet potato chaat recipe features a trio of delicious, vibrant dressings and is based on an Indian street food dish. The ultimate vegetarian starter or side dish. 

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First published in 2022




Sweet potato chaat

Tamarind chutney

Mint and coriander chutney

Sweetened yoghurt

To serve


  • Blender
  • Squeezy bottle 3



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


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


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


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


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


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


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


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

Combining the flavours of north, east and south India with the finest British produce, Atul Kochhar was the first ever Indian chef to receive a Michelin star in 2001.

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