Shakarkandi ki chaat – sweet potato chaat
Atul Kochhar's sweet potato chaat recipe features a trio of delicious, vibrant dressings and is based on an Indian street food dish. The ultimate vegetarian starter or side dish.
Ingredients
Metric
Imperial
Sweet potato chaat
- 2 large sweet potatoes, peeled and cut into ½ inch-thick rounds
- 2 tsp ginger-garlic paste
- 1/2 tsp freshly ground black pepper
- 2 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp salt
- 1/2 lemon, juiced
- 2 tbsp of vegetable oil
- 2 tbsp of coriander, chopped
Tamarind chutney
- 100g of tamarind pulp
- 250ml of water
- 35g of jaggery, or palm sugar
- 2 garlic cloves, peeled but left whole
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/2 tsp ground ginger
- 1/2 tsp black salt, or sea salt
- 1 dried red chilli
- 1/4 tsp black peppercorns
Mint and coriander chutney
- 50g of mint leaves
- 25g of coriander, stalks and leaves
- 1/4 green chilli
- 12g of lemon juice
- 5mm of fresh ginger, peeled and chopped
- 50g of Greek-style natural yoghurt
- 1/4 tbsp of chaat masala
- 1/4 tsp sea salt
- 1 pinch of red chilli powder
- 1/4 tsp dried mango powder, (optional)
Sweetened yoghurt
- 70g of Greek-style yoghurt
- sugar to taste
To serve
- 2 pinches of chaat masala
- 2 pinches of red chilli powder
- 2 pinches of ground coriander
- 2 pinches of cumin seeds, toasted
- 1 dash of lemon juice
- 1 handful of pomegranate seeds
- baby chard leaves
Equipment
- Blender
- Squeezy bottle 3
Method
Begin by making the tamarind chutney. Put all the ingredients into a pan and bring to the boil, then turn down to a simmer and cook for 45 minutes. Stir regularly to avoid sticking. Remove from the heat and pass through a sieve, then leave to chill. Place in a squeezy bottle to serve. Any leftover chutney will keep in the fridge for up to a month
- 100g of tamarind pulp
- 250ml of water
- 35g of jaggery, or palm sugar
- 2 garlic cloves, peeled but left whole
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/2 tsp ground ginger
- 1/2 tsp black salt, or sea salt
- 1 dried red chilli
- 1/4 tsp black peppercorns
To make the mint and coriander chutney, place the mint, coriander, chilli, red onion, lemon juice and ginger in a food processor and blitz until smooth
- 50g of mint leaves
- 25g of coriander, stalks and leaves
- 1/4 green chilli
- 12g of lemon juice
- 5mm of fresh ginger, peeled and chopped
Transfer to a bowl and stir in the yogurt, chaat masala, salt, chilli powder and mango powder, if using. Transfer to a squeezy bottle and chill until ready to serve. The chutney is best fresh but will keep in the fridge for 2–3 days
- 50g of Greek-style natural yoghurt
- 1/4 tbsp of chaat masala
- 1/4 tsp sea salt
- 1 pinch of red chilli powder
- 1/4 tsp dried mango powder, (optional)
To make the sweetened yoghurt, whisk a pinch of sugar into the yoghurt then taste and add a little more if desired. When you are happy with the taste, transfer to a squeezy bottle and store in the fridge
- 70g of Greek-style yoghurt
- sugar to taste
Bring a pan of salted water to the boil. Add the sweet potato and blanch for 2 minutes, then drain and set aside to cool
- 2 large sweet potatoes, peeled and cut into ½ inch-thick rounds
Place the remaining ingredients for the sweet potato in a mixing bowl, mix well and add the blanched potato. Toss to combine, then set aside for 30 minutes
- 2 tsp ginger-garlic paste
- 1/2 tsp freshly ground black pepper
- 2 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp salt
- 1/2 lemon, juiced
- 2 tbsp of vegetable oil
- 2 tbsp of coriander, chopped
Preheat an oven to 180°C/gas mark 4. Lay the potato slices out in a single layer on a large baking tray, then roast for around 15-20 minutes, until lightly charred all over
To serve, divide the potato between 2 plates. Dust with the chaat masala, followed by the ground coriander, cumin and a squeeze of lemon juice. Drizzle over both chutneys and the sweetened yoghurt, then scatter over the pomegranate seeds and garnish with chard leaves
- 2 pinches of chaat masala
- 2 pinches of red chilli powder
- 2 pinches of ground coriander
- 2 pinches of cumin seeds, toasted
- 1 dash of lemon juice
- 1 handful of pomegranate seeds
- baby chard leaves
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