Party on the plate.
If sweet potatoes dressed up for a party, they would become this Sweet Potato Chaat. Tossed in a tangy blend of chaat masala and chili and showered with a confetti of punchy chutneys, crunchy sev, and juicy pomegranate seeds, this version of the classic Indian snack is a celebration on a plate.
Originating from the Hindi word meaning “to lick,” chaat refers to a whole family of street food which is sprinkled with chaat masala spice blend and served with a variety of chutneys and other toppings. The base is typically fried carbs, such as potatoes, samosas, or crackers called papdi, and condiments can include lightly sweetened yogurt, spicy green cilantro chutney, and a sweet and sour tamarind chutney. The toppings can be anything from fried chickpeas and fried gram straws (called sev) to pomegranate seeds and parsley. Whatever the specific combination, it’s always an explosion of color, texture, and flavor.
Chaat is usually eaten as a snack, but a sweet potato can be dinner—at least in my world. So consider this Sweet Potato Chaat a candidate for lunch or even a light dinner. If you want to bulk it up, roast some chickpeas along with the sweet potatoes. Whatever you do, don’t skip out on the tamarind and cilantro chutneys—they make the whole dish sing.
Enjoy!
Sweet Potato Chaat
(Serves 4)
For the cilantro chutney:
3 cups cilantro (both leaves and tender stalks), washed and squeezed dry
1 serrano, seeded and roughly chopped
1 garlic clove, roughly chopped
1 tbsp. fresh lime juice
½ tsp. kosher salt
2-3 tbsp. cold water
For the chaat:
2 lb. (4-5 medium) sweet potatoes
2 tbsp. neutral oil
1 tsp. Diamond Crystal kosher salt
1 tsp. chaat masala
½ tsp. ground cumin
¼ tsp. red chili powder
½ cup plain yogurt
¼ tsp granulated sugar
¼ c. cilantro chutney (storebought or from recipe above)
¼ c. storebought tamarind and date chutney
¼ cup thin sev
¼ c. pomegranate seeds
¼ c. cilantro, chopped
Special equipment: blender
Method
For the cilantro chutney:
In a small blender, combine cilantro, serrano, garlic, lime juice, kosher salt, and 2 tablespoons cold water. Blend until smooth, adding up to an additional tablespoon of water as necessary to form a smooth, spreadable sauce.
For the chaat:
Preheat the oven to 425 degrees F. Peel sweet potatoes and cut into irregular 1 ½” long pieces. Toss with oil and 1 tsp. kosher salt and spread onto a metal baking sheet.
Roast until just beginning to be tender, 15-20 minutes. On baking sheet, toss with chaat masala, cumin, and red chili powder, then return to oven and roast until tender and fragrant, 5 minutes more.
Meanwhile, in a small bowl, stir together yogurt and granulated sugar.
Arrange sweet potatoes on a plate and drizzle with yogurt sauce, cilantro chutney, and tamarind chutney. Sprinkle with sev, pomegranate seeds, and chopped cilantro.
Originally posted February 4, 2023.
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