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.