Name: Shakarkandi Chaat
Prep time: 10 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cup Sweet Potato, shakarkandi, boiled/roasted, peeled, and cubed; ¼ cup Pomegranate Seeds, anar dana; 1 Green Chili Pepper, finely chopped; 1 tsp Roasted Cumin Powder; ½ tsp Ground Black Pepper; ¾ tsp Rock Salt, sendha namak, to taste; 1½ tbsp Lemon Juice, generous amount needed; 2 tbsp Coriander Leaves, chopped; 1 tbsp Peanut Oil, or ghee, to lightly pan-fry

40 mintotal

25 min hands-on15 min hands-off

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

Add to your week

Ingredients

2 cupSweet Potatoshakarkandi, boiled/roasted, peeled, and cubed
¼ cupPomegranate Seedsanar dana
1Green Chili Pepperfinely chopped
1 tspRoasted Cumin Powder
½ tspGround Black Pepper
¾ tspRock Saltsendha namak, to taste
1½ tbspLemon Juicegenerous amount needed
2 tbspCoriander Leaveschopped
1 tbspPeanut Oilor ghee, to lightly pan-fry

Quantities are for 2 servings.

You'll need: Stovetop.

Includes cooling time.

Method

Drive the measured peanut oil or ghee to a shimmering medium-high heat across a broad, heavy-bottomed skillet.
Add the cubed sweet potatoes to the hot fat. Pan-fry them for 5-7 minutes, tossing them now and then so the edges caramelize into a crisp, golden-brown crust.
5–7 min
Extricate the pan from the thermal source immediately. Transfer the blistered sweet potato cubes cleanly into a spacious mixing vessel.
Capitalize on the residual heat: instantly dust the cubes with the roasted cumin powder, sharp black pepper, and the specified rock salt (sendha namak).
Fold in the finely minced green chillies and the pomegranate seeds.
Squeeze plenty of fresh lemon juice over everything to bring the spices to life.
Toss it all together well, so the lemony spices coat every cube of sweet potato.
Crown the dish with freshly chopped coriander and serve with absolute immediacy while the core remains warm.

How to tell it's done

Crispy on the outside, starchy and sweet on the inside, coated with a sharply tangy and peppery flavor.

Getting it right

Tip

Pan-frying the boiled sweet potatoes first prevents them from turning mushy when the lemon juice is added, giving the chaat a wonderful bite.

What to serve it with

A North Indian winter street food, and entirely vrat-compliant.

Vegan Peanut Chikki

Peanut chikki sets roasted peanuts in jaggery, snapped into pieces once it cools hard.

20 minvegan

Vegetable Puffs (Patties)

Vegetable puffs fold spiced potato and peas into puff pastry and bake them, an Indian bakery staple.

2 hr 45 minvegetarian

Vegetable Uttapam

Uttapam pours idli batter thick and presses vegetables into the surface, more pancake than dosa.

25 minvegan

Vella Aval (Sweet Poha)

Vella aval is a South Indian sweet poha made with jaggery syrup, grated coconut, cardamom and fried cashews.

30 minvegan

Ven Pongal (Khara Pongal)

Ven pongal cooks rice and mung dal soft with pepper, cumin and plenty of ghee.

30 minvegetarian

Vrat Ke Paneer Pakode

Vrat ke paneer pakode batter paneer in buckwheat and water chestnut flour.

25 minvegetarian