Sweet Potato Chaat Shakarkandi Ki Chaat

This sweet potato chaat is an excellent option if you are looking for a guilt-free chaat or a vegan appetizer/snack, like my fruit chaat. Shakarkandi is the Hindi name for sweet potatoes, hence the name shakarkandi ki chaat. While there are many ways to make this chaat, here is my way. I usually steam the sweet potatoes first and then cube them. Then add the spices and roast the spiced sweet potatoes. I didn’t add chutneys or papdi, but I used sev(deep-fried chickpea flour snack) to garnish, which is also optional. This sweet potato chaat is a straightforward and basic recipe, and you can modify it as per your preference. PS – I am participating in the monthly blogging marathon, and this week’s theme is “one ingredient, three meals/course.” So I will be sharing an appetizer, main course dish, and dessert with the same ingredient, and I am starting with this vegan sweet potato chaat. Don’t forget to check out the main course – Tex Mex with sweet potatoes and sweet potato kheer for dessert.

Ingredients required

Sweet potatoes – I used sweet potatoes with orange flesh. You can use any variety; make sure not to overcook them. The timing might differ as per the sweet potato variety. Spices: We need some chaat masala, red chili powder, regular salt, and black salt. Apart from these ingredients, you need oil, lemon juice, and cilantro. You can sprinkle some sev or pomegranate arils before serving.

How to make shakarkandi ki chaat

Steam and chop the sweet potatoes:

Rinse the sweet potatoes and steam them in your preferred way. I used my Instant pot to steam them. Add 1 cup of water to the inner pot and place the tall trivet. Place the sweet potatoes in the steamer basket on top of the trivet. Close the Instant Pot and pressure cook for 3 minutes at high pressure/manual mode and when the cooking is complete, wait for 5 minutes and release the pressure.

Open the Instant Pot and remove the steamer basket. Let the sweet potatoes cool. Then peel the skin and chop them into cubes.

Add the spices:

Add the cubed sweet potatoes and all the spices – chaat masala, red chili powder, black salt, and regular salt in a wide bowl.

Gently mix them and ensure the spices are coated evenly.

Roast the sweet potatoes:

Heat a pan or kadai and add the oil. When the oil is hot, add the sweet potatoes and cook them over medium-low heat until they are slightly roasted. (for about 5 to 7 mts) Be gentle while mixing and flipping the sweet potato pieces.

Add some cilantro and turn off the heat and transfer it to a serving bowl. Let it cool, add the lemon juice and sev and enjoy.

Substitutions and variations

You can make similar chaat with potatoes and corn too. Steaming them first and roasting them helps in less oil consumption. You can garnish this chaat with roasted and crushed peanuts, sev, pomegranate arils, or papdi. I didn’t add any chutneys but served it with sweet chutney. You can mix some green and sweet chutney for enhanced flavor.

Dietary specifications and storing suggestions

This is a vegan, gluten-free, and nut-free chaat recipe. Make sure the spices you use are gluten-free. While I highly recommend enjoying the chaat immediately, you can refrigerate them for a day. If you plan to make it ahead, add the lemon juice and the topping before serving.

Recipe Notes

Adjust the salt and spices to taste. If you have pani puri masala or jal jeera masala, you can add that too. In that case, reduce the measure of chaat masala. Be gentle while mixing the cooked sweet potatoes. Do not overcook the sweet potatoes.

Frequently asked questions

More chaat recipes

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