Name: Shakarkandi ki chaat – sweet potato chaat
Total time: 45 min
Ingredients: 2 large sweet potatoes, peeled and cut into ½ inch-thick rounds; 2 tsp ginger-garlic paste; 1/2 tsp freshly ground black pepper; 2 tsp ground coriander; 1/2 tsp turmeric powder; 1/2 tsp red chilli powder; 1/2 tsp salt; 1/2 lemon, juiced; 2 tbsp of vegetable oil; 2 tbsp of coriander, chopped; 100g of tamarind pulp; 250ml of water; 35g of jaggery, or palm sugar; 2 garlic cloves, peeled but left whole; 1/2 tsp cumin seeds; 1/2 tsp fennel seeds; 1/2 tsp ground ginger; 1/2 tsp black salt, or sea salt; 1 dried red chilli; 1/4 tsp black peppercorns; 50g of mint leaves; 25g of coriander, stalks and leaves; 1/4 green chilli; 12g of lemon juice; 5mm of fresh ginger, peeled and chopped; 50g of Greek-style natural yoghurt; 1/4 tbsp of chaat masala; 1/4 tsp sea salt; 1 pinch of red chilli powder; 1/4 tsp dried mango powder, (optional)

Starter
Easy
2
45 minutes

PT45M

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.

Watch Atul and dozens of our other chefs show you how to cook the dishes they love as part of our Signature Series here.

Sweet potato chaat

2 large sweet potatoes , peeled and cut into ½ inch-thick rounds
2 tsp ginger-garlic paste
1/2 tsp freshly ground black pepper
2 tsp ground coriander
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp salt
1/2 lemon , juiced
2 tbsp of vegetable oil
2 tbsp of coriander , chopped

Tamarind chutney

100g of tamarind pulp
250ml of water
35g of jaggery, or palm sugar
2 garlic cloves , peeled but left whole
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp ground ginger
1/2 tsp black salt , or sea salt
1 dried red chilli
1/4 tsp black peppercorns

Mint and coriander chutney

50g of mint leaves
25g of coriander , stalks and leaves
1/4 green chilli
12g of lemon juice
5mm of fresh ginger , peeled and chopped
50g of Greek-style natural yoghurt
1/4 tbsp of chaat masala
1/4 tsp sea salt
1 pinch of red chilli powder
1/4 tsp dried mango powder , (optional)

Sweetened yoghurt

70g of Greek-style yoghurt
sugar to taste

To serve

2 pinches of chaat masala
2 pinches of red chilli powder
2 pinches of ground coriander
2 pinches of cumin seeds , toasted
1 dash of lemon juice
1 handful of pomegranate seeds
baby chard leaves

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shopping List

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

100g of tamarind pulp
250ml of water
35g of jaggery, or palm sugar
2 garlic cloves , peeled but left whole
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp ground ginger
1/2 tsp black salt , or sea salt
1 dried red chilli
1/4 tsp black peppercorns

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

50g of mint leaves
25g of coriander , stalks and leaves
1/4 green chilli
12g of lemon juice
5mm of fresh ginger , peeled and chopped

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

50g of Greek-style natural yoghurt
1/4 tbsp of chaat masala
1/4 tsp sea salt
1 pinch of red chilli powder
1/4 tsp dried mango powder , (optional)

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

70g of Greek-style yoghurt
sugar to taste

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

2 large sweet potatoes , peeled and cut into ½ inch-thick rounds

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

2 tsp ginger-garlic paste
1/2 tsp freshly ground black pepper
2 tsp ground coriander
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp salt
1/2 lemon , juiced
2 tbsp of vegetable oil
2 tbsp of coriander , chopped

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

2 pinches of chaat masala
2 pinches of red chilli powder
2 pinches of ground coriander
2 pinches of cumin seeds , toasted
1 dash of lemon juice
1 handful of pomegranate seeds
baby chard leaves

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Atul Kochhar

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.