This shakarkandi ki chaat or sweet potato chaat, is a great treat to whip up for tea or even as a late night snack. And it offers a variation to the regular, baked way of preparing shakarkandi.
Ingredients:
2 shakarkandi
½ cup boiled chickpeas
2 tomatoes, chopped
1 onion, finely diced
2 tbsp. chopped mint leaves
2 tbsp. chopped coriander leaves
Salt, to taste
1 tbsp. lemon juice
For green chutney:
¼ cup mint leaves
¼ cup coriander leaves
2 green chilies
Salt, to taste
For tamarind chutney:
½ cup tamarind pulp
2 tbsp. brown sugar
1 tsp. red chili flakes
Salt, to taste
1 tsp. cumin powder
Serve with:
Spicy chips or papri
Chaat masala
Method:
Boil the shakarkandi until tender. Place in cold water to make removing the skins easier.
Dice the shakarkandi into bite-sized chunks
Make the green chutney: Blend all the ingredients until a smooth paste is formed. Add one tablespoon of water at a time until you reach the desired consistency.
Make the tamarind chutney: Whisk together all the ingredients until the sugar is dissolved. Some people prefer to cook the chutney, so you can add ½ cup of water and cook on a low heat until you reach the desired consistency.
We personally prefer the khataas that comes with the undiluted tamarind.
In a large bowl, add the boiled shakarkandi, chickpeas, tomatoes, onions, coriander leaves, mint leaves, salt and lemon juice. Toss well.
Top with 1-2 tbsp. of green chutney and 1-2 tbsp. of tamarind chutney.
You can reserve the remainders of the chutney in your fridge to serve with pakoras or dahi baras.
Top with chaat masala and spicy chips/papri.