Roasted Sweet Potato Chaat Recipe – Kala Namak & Tamarind Twist

Last Updated on 4 months by Neha Deshmukh

Roasted Sweet Potato Chaat Recipe – Kala Namak & Tamarind Twist

Hey everyone! If you’re anything like me, you’re always on the lookout for snacks that are both delicious and satisfying. This Roasted Sweet Potato Chaat is exactly that – a vibrant, flavourful explosion that’s surprisingly easy to whip up. I first made this when I was craving something a little different, something that hit all the right notes: sweet, tangy, spicy, and a little bit smoky. And honestly? It’s been a family favourite ever since!

Why You’ll Love This Recipe

This isn’t your average chaat. Roasting the sweet potatoes brings out their natural sweetness and gives them a lovely, slightly caramelized flavour. Then, we hit it with a fantastic blend of Indian spices, a tangy tamarind-date chutney, and a sprinkle of fresh goodness. It’s a wonderful way to enjoy a healthy snack that feels like a real treat. Plus, it’s ready in under an hour!

Ingredients

Here’s what you’ll need to make this magic happen:

• 2 Bako Sweet Organic Orange Sweet Potatoes
• ½ tsp kala namak (black salt)
• 1 tsp chaat masala
• ½ tsp roasted cumin powder
• 1 lime
• 2 tbsp tamarind-date chutney
• ¼ cup pomegranate arils
• 2 tbsp fresh cilantro

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your chaat.

• Kala Namak – Black Salt: This is key. Don’t skip it! Kala namak has a unique sulphurous aroma that adds an incredible depth of flavour, almost like a subtle egg-y taste. It’s what gives this chaat that authentic Indian street food vibe. You can find it at most Indian grocery stores or online.
• Tamarind-Date Chutney: The perfect balance of sweet and tangy. You can make your own (there are tons of recipes online!), or grab a good quality store-bought version. I like to use one that’s not too sweet.
• Bako Sweet Potatoes – Organic Orange Variety: I love Bako Sweet potatoes for their vibrant colour and naturally sweet flavour. But honestly, any sweet potato will work! Just make sure they’re nice and firm.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 400°F (200°C). Wash those beautiful sweet potatoes and give them a good poke with a fork – this lets the steam escape while they roast. Wrap them snugly in foil and pop them in the oven for about 40 minutes, or until they’re wonderfully tender.
2. Once they’re cool enough to handle, carefully peel the sweet potatoes and chop them into 1-inch (2.5cm) cubes.
3. Now for the fun part! In a bowl, combine the sweet potato cubes with the kala namak, chaat masala, roasted cumin powder, and the juice of one lime. Give it a good toss to make sure everything is nicely coated.
4. Drizzle in the tamarind-date chutney and gently toss again. You want everything to be coated, but not mushy!
5. Finally, garnish with a generous sprinkle of pomegranate arils and fresh cilantro. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the baking sheet when roasting the sweet potatoes. They need space to get nicely caramelized.
• Taste as you go! Adjust the amount of chaat masala or lime juice to your liking.
• For a little extra crunch, you can add a sprinkle of sev (thin chickpea noodles) on top.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your tamarind-date chutney to ensure it doesn’t contain any honey.
• Spice Level Adjustment: If you like things a little hotter, add a pinch of cayenne pepper or a finely chopped green chili to the sweet potato mixture. My friend, Priya, loves adding a dash of red chili powder too!
• Festival Adaptation – Navratri/Diwali: This chaat is perfect for festive occasions! It’s a lighter, healthier option than some of the richer sweets often served during Navratri and Diwali.

Serving Suggestions

This Roasted Sweet Potato Chaat is fantastic on its own as a snack or light lunch. It also makes a wonderful side dish with a simple Indian meal. I often serve it alongside some dal and rice for a complete and satisfying meal.

Storage Instructions

This chaat is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. The sweet potatoes might lose a little of their texture, but it will still be delicious!

FAQs

Let’s answer some common questions:

• Is this recipe gluten-free? Yes! This recipe is naturally gluten-free.
• Can I make the sweet potatoes ahead of time? Absolutely! You can roast and cube the sweet potatoes a day or two in advance. Store them in an airtight container in the refrigerator and bring them to room temperature before tossing with the spices and chutney.
• What is Kala Namak and why is it used in this recipe? Kala namak, or black salt, is a volcanic rock salt with a distinctive sulphur aroma. It adds a unique flavour that’s essential to many Indian dishes, especially chaats!
• Can I substitute the tamarind-date chutney? If you can’t find tamarind-date chutney, you can use tamarind paste mixed with a little date syrup or brown sugar.
• How can I adjust the sweetness of the chaat? If you prefer a less sweet chaat, use less tamarind-date chutney or add a squeeze of extra lime juice.