Roasted Sweet potato chaat recipe indian style
Indulge in a delectable fusion of flavors with our Roasted Sweet Potato Chaat indian style, a tantalizing blend of spices, sweetness, and crunch.
Ingredients
- 2 kg sweet potato
- 1/2 cup dry pomegranate seeds/anardana
- 1/4 cup Coriander leaves
- 1/4 cup Mint leaves
- 1 Onion
- 7-8 Green chilies
- Juice of 1 lemon
- 1 inch piece of Ginger
- Salt to taste
- 1 tbsp black salt
- 1 tsp carom seeds/Ajwain (roasted)
- 1/2 cup water
Instructions
- Wash sweet potatoes.
- Pierce them with a fork so that they get roasted thoroughly.
ROASTING IN AIR FRYER
- Put the sweet potatoes, as many as the air fryer basket can accomodate.
- Air fry @200°C for 20 minutes or until sweet potatoes turn tender enough to eat.
- Bring them out & keep for cooling down.
ROASTING IN OVEN
- Put the sweet potatoes in oven tray.
- Bake @200°C for 30 minutes or until potatoes turn tender.
- Leave to cool completely.
MAKING OF CHUTNEY
- Add washed dry pomegranate seeds, coriander leaves, mint leaves, onion, green chilies, ginger, salt, black salt and water.
- Give them a good blend.
- Take the chutney out in a bowl.
- Add roasted carom seeds, roughly crushed green chilli and squeeze the lemon as well.
ASSEMBLING CHAAT
- Peel off the skin of sweet potatoes.
- Chop them into pieces of desired sizes.
- Pour the chutney over sweet potato.
- NOTE : Better to pour the chutney over sweet potatoes immediately before serving. Sweet potato pieces quotes in chutney long before, turn dry and soggy.
- Mix well.
- Put into the serving plate.
- Serve after sprinkling some more cumin seeds.
Notes
You may increase or decrease the quantity of sweet potatoes as per your requirement.
Change in quantity of sweet potatoes will ask for the change in quantity of chutney ingredients as well.
Add spiciness in the chutney is also as per your choice.