Shakarkandi Ki Chaat Recipe


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.


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


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.

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