Spicy Sweet Potato Chaat Recipe – Kashmiri Chili & Black Salt

Last Updated on 2 months by Neha Deshmukh

Spicy Sweet Potato Chaat Recipe – Kashmiri Chili & Black Salt

Introduction

Okay, let’s be real – chaat is life. Seriously, is there anything more satisfying than that explosion of sweet, spicy, tangy flavors? I first stumbled upon this sweet potato version when I was trying to sneak more veggies into my family’s diet (shhh, don’t tell them!). It’s become a total hit, and I’m so excited to share my Spicy Sweet Potato Chaat recipe with you. It’s a little different than your traditional potato chaat, but trust me, the Kashmiri chili and black salt take it to a whole new level.

Why You’ll Love This Recipe

This isn’t just another chaat recipe; it’s a flavor bomb! The sweet potatoes get beautifully caramelized in the oven, then get coated in a vibrant spice blend. The combination of textures – soft potato, crunchy papdi, juicy pomegranate – is just chef’s kiss. Plus, it’s surprisingly easy to make, even for a weeknight.

Ingredients

Here’s what you’ll need to whip up this delicious chaat:

• 4 medium sweet potatoes
• 3 tablespoons oil (I like to use avocado or vegetable oil)
• ½ teaspoon cumin powder
• ½ teaspoon chaat masala
• ¼ teaspoon Kashmiri red chili powder
• ¼ teaspoon kala namak (black salt)
• As needed cilantro chutney
• As needed tamarind chutney
• As needed crushed papdi (Indian crispy crackers)
• As needed pomegranate seeds
• As needed fresh cilantro, chopped
• As needed fresh mint, chopped

Ingredient Notes

Let’s talk ingredients, because choosing the right ones makes all the difference!

Sweet Potatoes: Choosing the Right Variety
I prefer using orange-fleshed sweet potatoes like Garnet or Jewel for this recipe. They have a naturally sweet flavor and hold their shape well during baking. About 600-700g of sweet potatoes will do.

Oil: Selecting the Best Oil for Roasting
You want an oil with a high smoke point for roasting. Avocado oil, vegetable oil, or even refined coconut oil work great. Avoid olive oil, as it can burn at higher temperatures.

Kashmiri Red Chili Powder: Flavor and Color Profile
Don’t skip this! Kashmiri chili powder isn’t just about heat; it’s about color. It gives the chaat that gorgeous vibrant red hue and a mild, fruity chili flavor. You can find it at most Indian grocery stores or online.

Kala Namak (Black Salt): The Unique Sulfurous Flavor
This is the secret weapon! Kala namak has a distinctive sulfurous aroma that adds a really unique, savory depth to the chaat. It’s what gives it that authentic chaat flavor. If you can’t find it, you can use regular black salt, but it won’t be quite the same.

Chaat Masala: A Regional Spice Blend
Chaat masala is a blend of dried mango powder, amchur, cumin, coriander, ginger, black salt, chili powder, and other spices. It’s the heart and soul of chaat! You can find pre-made blends at Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 425°F (220°C). Wash and scrub those sweet potatoes – no need to peel them!
2. Now, here’s a little trick: place each sweet potato between chopsticks before slicing. This creates a little space and lets you slice about ¼-inch thick without cutting all the way through.
3. In a bowl, whisk together the oil, cumin powder, chaat masala, Kashmiri red chili powder, and kala namak. This is your flavor bomb marinade!
4. Brush the marinade all over the sweet potatoes, making sure to get it in between those slices. Really massage it in there.
5. Wrap each sweet potato individually in aluminum foil. This helps them steam and get nice and tender.
6. Bake for 25-30 minutes.
7. Remove from the oven, unwrap the potatoes, and brush them with the remaining marinade. The slices should fan out easily now.
8. Bake uncovered for another 25-30 minutes, or until the potatoes are tender and slightly caramelized.
9. Time to assemble! Drizzle the sweet potatoes with cilantro and tamarind chutneys.
10. Top with crushed papdi, pomegranate seeds, chopped cilantro, and mint. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the baking sheet. Give the sweet potatoes some space so they can roast properly.
• For extra crispy potatoes, broil them for the last few minutes of cooking, keeping a close eye to prevent burning.
• Taste as you go! Adjust the spice levels to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check that your papdi and chutneys are also vegan-friendly.
• Gluten-Free Adaptation: Use gluten-free papdi. Many brands now offer gluten-free options.
• Spice Level Adjustment: If you like it extra spicy, add a pinch of cayenne pepper or a finely chopped green chili to the marinade. For a milder flavor, reduce the amount of Kashmiri chili powder.
• Festival Adaptation (Navratri/Diwali): This chaat is perfect for festive occasions! It’s a crowd-pleaser and can be easily scaled up for a larger gathering. My aunt always makes a huge batch for Diwali.

Serving Suggestions

This chaat is fantastic on its own, but it also pairs well with:

• A side of cooling yogurt
• Samosas or pakoras
• A refreshing glass of lassi

Storage Instructions

This chaat is best enjoyed immediately. However, you can store the roasted sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before assembling with the toppings. The papdi will lose its crunch if stored, so add that just before serving.

FAQs

What type of sweet potato works best for this chaat?
Orange-fleshed sweet potatoes like Garnet or Jewel are my go-to. They have a great flavor and texture.

Can I make this recipe ahead of time?
You can roast the sweet potatoes ahead of time and store them in the fridge. But I recommend assembling the chaat just before serving for the best texture.

What is Kala Namak and can I substitute it?
Kala namak is a black salt with a unique sulfurous flavor. If you can’t find it, you can use regular black salt, but it won’t have the same depth of flavor.

How can I adjust the spice level of this dish?
Adjust the amount of Kashmiri chili powder or add a pinch of cayenne pepper for extra heat.

What are some good accompaniments to serve with this chaat?
A side of cooling yogurt, samosas, or a glass of lassi are all great options!