Shakarkandi ki chaat – sweet potato chaat
by Atul Kochhar

Ingredients

Fruit & Vegetables

  • 2 large sweet potatoes, peeled and cut into ½ inch-thick rounds
  • 1/2 lemon, juiced
  • 2 garlic cloves, peeled but left whole
  • 12g of lemon juice
  • 1 dash of lemon juice
  • 1 handful of pomegranate seeds

Store Cupboard

  • 2 tsp ginger-garlic paste
  • 1/2 tsp salt
  • 1/4 tsp black peppercorns
  • 1/4 tsp sea salt
  • sugar to taste

Spices & Dried Herbs

  • 1/2 tsp freshly ground black pepper
  • 2 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 100g of tamarind pulp
  • 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 green chilli
  • 1/4 tbsp of chaat masala
  • 1 pinch of red chilli powder
  • 2 pinches of chaat masala
  • 2 pinches of red chilli powder
  • 2 pinches of ground coriander
  • 2 pinches of cumin seeds, toasted

Oils & Vinegars

  • 2 tbsp of vegetable oil

Salad & Fresh Herbs

  • 2 tbsp of coriander, chopped
  • 50g of mint leaves
  • 25g of coriander, stalks and leaves
  • 5mm of fresh ginger, peeled and chopped
  • baby chard leaves

Beverages

  • 250ml of water

Speciality Ingredients

  • 35g of jaggery, or palm sugar

Dairy

  • 50g of Greek-style natural yoghurt
  • 70g of Greek-style yoghurt

Delicatessen

  • 1/4 tsp dried mango powder, (optional)