This Indian sweet potato chaat also known as Shakarkadi ki chaat is a healthy Indian-style salad featuring roasted sweet potatoes, chickpea and yogurt tossed in a melange of chutneys. It is a celebration of tangy, sweet, spicy flavors in your mouth.
Sweet potatoes are an excellent source of fiber, vitamins, and minerals. It is one of the amazing gut-healthy foods out there. This healthy root vegetable is easily available all year long and very cheap on the pocket. Needless to mention that sweet potatoes are very delicious, especially when roasted.
Roasting sweet potatoes have now been a part of my meal prep every week. I roast a big stash and use it throughout the week in salads or as a side. It is a great way to add nutrition to your diet.
My favorite way to enjoy sweet potatoes is by making this Indian sweet and spicy shakarkandi chaat. This recipe is very easy to make, healthy, and delicious.
The Ingredient List.
Sweet Potatoes
The star of this recipe and the main ingredient. Always use a sharp knife to cut through the potatoes. You can roast sweet potatoes ahead of time. These are full of fiber and nutrients.
Chickpea
Totally optional, but makes the chaat so filling almost like a salad. You do not need to eat anything else but this chaat for your meal. Boil chickpea at home or use canned ones in a jiffy.
Yogurt.
Use homemade or store-bought chilled plain yogurt. If you are vegan then opt for a non-dairy yogurt substitute. Do not use flavored or sweetened ones.
The chutneys.
No chaat is complete without adding green chutney that is made with mint, cilantro, green chilies, and sweet chutney that is made with tamarind and dates. These are easily available at Indian grocery stores. I like to make a big batch of chutney’s at home and freeze it for longer shelf life. You can find the green chutney recipe here.
Spice it up.
Seasoning your chaat well is the key to epic taste. A simple salt and cumin powder blend works well. I like to sprinkle some chaat masala and a generous pinch of cayenne to it as well.
For the crunch.
Add some chopped onions, pomegranate, and sev for texture and crunch. These are optional but complete your chaat and make it taste even better.
Step By Step Instructions.
For Roasting Sweet Potatoes.
- Preheat to oven to 400 deg F.
- Wash, peel and cut sweet potatoes into approx. 1” cubes.
- In a small bowl, whisk, oil, red chili powder, cumin, salt, and garlic powder with a fork until blended.
- Add the sweet potato cubes to the baking tray.
- Drizzle it with the above mixture and coat well using your hands.
- Make sure that the sweet potato cubes are set in a single layer and not overlapping or crowding.
- Bake for 27- 30 minutes or until crisp and fork-tender, flipping them roughly midway.
- Remove and let it cool.
Assembling the chaat.
- Beat the yogurt with a spoon by adding a little water to get a thick but pourable consistency.
- To a broad serving dish add the roasted chilled sweet potato followed by chickpeas.
- Sprinkle a bit of chaat masala over the chickpeas. Then layer it with yogurt, chutneys as needed, chopped onions, sev, and pomegranate.
Make-Ahead of Time Tips.
You can prepare all elements of this recipe a few days ahead of time. This makes this chaat ideal for busy days. All you have to do is assemble it together and enjoy a healthy meal in a jiffy. This is how you can do it.
- Store-bought yogurt stays in your fridge for a few weeks. Use by the expiration date. Homemade yogurt stays well refrigerated for a week.
- Boil chickpea and store in the fridge for up to 4 days or use shelf-stable canned one.
- Roast sweet potatoes up to 4 days in advance. Refrigerate until use.
- Make coriander mint chutney and tamarind chutney up to 3 months in advance. They freeze beautifully. Thaw when needed.
- Chop onions and prep pomegranate up to a day in advance.
Tips to make the best chaat.
- Always use a sharp knife to chop sweet potatoes. It will make your work easier.
- Chaat tastes the best if everything is cold, straight out of the fridge. This applies to chutneys, chickpea, yogurt, and roasted sweet potatoes.
- Extra spicy green chutney really gives a good kick to this recipe.
- Don’t skip the chaat masala.
- Add healthier baked, gluten-free papris or crackers to make it more filling.
Possible best substitutes.
- You can swap chickpea with kidney beans or even moong bean sprouts.
- Use vegan coconut yogurt instead of dairy.
- Add some crispy puris to the base if desired.
- Skip pomegranate if unavailable.
- The addition of finely chopped cucumber or roasted beets is wonderful too.
- As sweet potato is already sweet, you may skip the tamarind chutney and just squeeze some fresh lemon juice on the chaat.
Serving Suggestions.
Sweet potato chaat is like a filling meal on its own. You can serve in small portion size as an appetizer or as a side. It fits well for a casual everyday meal or as an appetizer for a party. This is my go-to recipe when I am hosting a party having an Indian menu. Remember to make a big batch as everyone wants to go for seconds.
You should make this Sweet Potato Chaat because –
- It has a high nutritional profile and tastes amazing.
- It’s easy to make any portion size thanks to the make ahead-of-time tips.
- Ideal for occasions like Diwali, Holi, house parties, and casual meals.
- This recipe caters to food-sensitive groups. It is vegetarian, gluten-free, and healthy. It can be turned vegan easily.
- It is perfect as a cold salad for any season.
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Sweet Potato Lovers try these recipes!!
Sweet Potato Quinoa Lentil Chili
Mexican Roasted Sweet Potato Quinoa Salad
Looking for more chaat recipes then try this healthier, vegan, and gluten-free Papdi Chaat.
Sweet Potato Chaat Recipe
Healthy Sweet Potato Chaat
Ingredients
Ingredients to roast sweet potato
- 2 sweet potatoes medium size
- 2 tablespoon oil for roasting
- ½ teaspoon red chili powder OR paprika
- ¼ teaspoon cumin powder
- ½ teaspoon garlic powder Or 1.5 teaspoon grated garlic
- Salt to taste
Other ingredients
- 1 cup cooked chickpea canned or from scratch
- 2 cups yogurt
- ⅓ cup green chutney
- ¼ cup tamarind date chutney optional
- 3 tablespoons chopped onion
- ½ cup nylon sev use as needed
- Fistful of chopped cilantro optional
- ¼ cup pomegranate if available
- Sprinkle with chaat masala OR rock salt.
Optional Healthy Add-ons
- Sprouts
- Whole wheat baked papri or gluten-free tortilla chips
Instructions
For Roasting Sweet Potatoes
- Preheat to oven to 400 deg F.
- Wash, peel and cut sweet potatoes into approx. 1” cubes.
- In a small bowl, whisk, oil, red chili powder, cumin, salt, and garlic powder with a fork until blended.
- Add the sweet potato cubes to the baking tray.
- Drizzle it with the above mixture and coat well using your hands.
- Make sure that the sweet potato cubes are set in a single layer and not overlapping or crowding.
- Bake for 27- 30 minutes or until crisp and fork-tender, flipping them roughly midway.
- Remove and let it cool.
Assembling the chaat
- Beat the yogurt with a spoon by adding a little water to get a thick but pourable consistency.
- To a broad serving dish add the roasted chilled sweet potato followed by chickpeas.
- Sprinkle a bit of chaat masala over the chickpeas. Then layer it with yogurt, chutneys as needed, chopped onions, sev, and pomegranate.
Step by Step video of the recipe –
Notes
Tips to make the best chaat
- Chaat tastes the best if everything is cold, straight out of the fridge. This applies to chutneys, chickpea, yogurt, and roasted sweet potatoes.
- Extra spicy green chutney really gives a good kick to this recipe.
- Don’t skip the chaat masala.
- Add healthier baked, gluten-free papris or crackers to make it more filling.
Possible substitutes
- You can swap chickpea with kidney beans or even moong bean sprouts.
- Use vegan coconut yogurt instead of dairy.
- Add some crispy puris to the base if desired.
- Skip pomegranate if unavailable.
- The addition of finely chopped cucumber or roasted beets is wonderful too.
- As sweet potato is already sweet, you may skip the tamarind chutney and just squeeze some fresh lemon juice on the chaat
Make-Ahead of Time Tips.
You can prepare all elements of this recipe a few days ahead of time. This makes this chaat ideal for busy days. All you have to do is assemble it together and enjoy a healthy meal in a jiffy. This is how you can do it.- Store-bought yogurt stays in your fridge for a few weeks. Use by the expiration date. Homemade yogurt stays well refrigerated for a week.
- Boil chickpea and store in the fridge for up to 4 days or use shelf-stable canned one.
- Roast sweet potatoes up to 4 days in advance. Refrigerate until use.
- Make coriander mint chutney and tamarind chutney up to 3 months in advance. They freeze beautifully. Thaw when needed.
- Chop onions and prep pomegranate up to a day in advance.
comments and suggestions are welcome