Shakarkandi Chaat

179

Shakarkandi chaat is not your average chaat. Sweet, spicy, tangy, and savory, it’s delicious and perfect as a summer treat.

I’m not a huge sugar fiend but nothing beats the natural sweetness of sweet potatoes. Then you top delicious sweet potatoes with chutney, masala, chilies, and lime, and omg you have the best snack you could ask for. The best part about shakarkandi chaat is that it’s crazy easy to make.

There are a hundred and one types of chaat and they’re all delicious. As much as I love sweet potato chaat, I have to admit – my favorite is pani puri, followed by papdi chaat. I’m obsessed with savory and sour in comparison to sweet and tangy. But the best part of this chaat is that unlike the others, it’s incredibly easy to make. No dough, rolling, cutting, frying, and blah blah blah. Instead it’s just boil, saute, season, and num num num. And unlike so many Punjabi recipes, there’s no hard and fast rules to follow, no exact how-to’s, and no way to ruin it. Just do whatever feels right and you’ll be set.

Who doesn’t need more chaat? Check out these beauties:

Shakarkandi Chaat

0 from 0 votes
Course: Appetizers, SnacksCuisine: PunjabiDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

25

minutes
Total time

0

minutes

Ingredients

  • 4 large 4 Sweet Potatoes

  • 1 tsp 1 chili powder

  • 1 tsp 1 roasted cumin

  • 1 tsp 1 anardana, ground

  • 1 tsp 1 amchur

  • 1 tsp 1 kala namak

  • Black Pepper, to taste

  • Salt, to taste

  • 2 tsp 2 canola oil

  • Pudine di chutney, to taste

  • Imli di chutney, to taste

  • Thai peppers, minced, to taste

  • 2 2 limes, juiced

  • 1/4 cup 1/4 cilantro, minced

Equipment/Specialty Items

Directions

  • Boil sweet potato till fully cooked.
  • Once sweet potatoes are cool enough to handle, peel and cut into 1/2 inch-ish cubes.
  • Mix chili powder, cumin, anardana, amchur, kala namak, black pepper, and salt in a small bowl. Set aside
  • In a small skillet, add in oil and heat.
  • Add in the sweet potatoes and 1 tablespoon of the spice mix, and fry till they’re lightly crisp.
  • Place the sweet potatoes in serving bowls.
  • Garnish sweet potatoes with pudine di chutney, imli di chutney, Thai peppers, lime juice, cilantro, and spice blend, to taste.

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