Sweet Potato Chaat Recipe

2
45 minutes

Ingredients

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

Method

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

  • 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
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

  • 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
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

  • 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)
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

  • 70g of Greek-style yoghurt
  • sugar to taste
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

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

  • 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
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

  • 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