Sweet Potato Chaat Recipe – Spicy & Tangy Indian Street Food

Last Updated on 4 months by Neha Deshmukh

Sweet Potato Chaat Recipe – Spicy & Tangy Indian Street Food

Hey everyone! If you’re anything like me, you absolutely love a good chaat. That perfect balance of sweet, sour, spicy, and crunchy… it’s just addictive! I’m so excited to share my take on this classic Indian street food, but with a little twist – we’re using sweet potato! It adds a lovely sweetness and a boost of nutrients, making it a guilt-free indulgence. This Sweet Potato Chaat is quick, easy, and seriously satisfying. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average chaat recipe. Sweet potato chaat is a fun, healthier spin on a beloved classic. It’s perfect for a quick snack, a light lunch, or even as a side dish. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and customize it with your favorite toppings. Honestly, once you try it, you’ll be making it again and again!

Ingredients

Here’s what you’ll need to whip up this delicious Sweet Potato Chaat:

• 1 large sweet potato (about 220g)
• 1 tablespoon green chutney
• 2 tablespoons tamarind chutney
• Juice of 1 lemon
• 1 teaspoon red chilli powder
• 1 teaspoon roasted cumin seeds powder
• 1 teaspoon chaat masala
• ½ – 1 teaspoon kala namak (black salt) – adjust to taste
• Salt to taste
• 2 tablespoons coriander leaves, chopped
• Sev for topping

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Sweet Potato: I prefer using the orange-fleshed sweet potatoes for their sweetness, but you can experiment with others (more on that below!).
• Chutneys: Good quality chutneys make all the difference. You can find them at most Indian grocery stores, or even make your own!
• Kala Namak: Don’t skip this! It adds a unique, slightly sulfurous flavor that’s essential for authentic chaat.
• Cumin Powder: Roasting the cumin seeds yourself really elevates the flavor. I’ll share my quick roasting method later.
• Lemon Juice: Freshly squeezed is always best!

Sweet Potato Varieties for Chaat

While I love the classic orange sweet potato, feel free to experiment! Japanese sweet potatoes (Satsumaimo) have a slightly drier texture which works well. Even the purple sweet potatoes can add a beautiful color contrast.

The Significance of Kala Namak (Black Salt)

Kala namak isn’t just about flavor; it’s about tradition! This volcanic rock salt is a staple in Indian cuisine, particularly in chaats. It adds a distinctive savory, umami-rich flavor that you just can’t get from regular salt.

Chutney Choices: Green vs. Tamarind

The combination of green and tamarind chutney is what gives chaat its signature sweet and tangy kick. Green chutney brings the freshness and spice, while tamarind chutney adds the sweetness and depth. You can adjust the ratio to your preference – I like a little more tamarind chutney for extra sweetness.

Regional Variations in Chaat Spices

Chaat spices vary widely across India! Some regions prefer a heavier dose of red chilli powder, while others lean towards more chaat masala. Feel free to experiment and find your perfect blend.

Step-By-Step Instructions

Alright, let’s get to the fun part! Here’s how to make this Sweet Potato Chaat:

1. Prep the Sweet Potato: Peel and cut the sweet potato into bite-sized pieces. Immediately place them in a bowl of water to prevent discoloration. This is a little trick my grandmother taught me!
2. Boil the Sweet Potato: Bring a pot of water to a boil with a pinch of salt. Add the sweet potato pieces and cook for about 8-10 minutes, or until they’re tender but still hold their shape. You don’t want them mushy! Drain well.
3. Mix the Flavors: Transfer the cooked sweet potato to a bowl. Add the green chutney, tamarind chutney, lemon juice, red chilli powder, roasted cumin powder, chaat masala, and kala namak. Gently mix everything together, making sure all the sweet potato pieces are coated.
4. Serve & Enjoy: Serve immediately in a bowl, topped with a generous sprinkle of sev and fresh coriander leaves. Seriously, don’t wait – it’s best enjoyed fresh!

Expert Tips

A few little secrets to make your Sweet Potato Chaat even better:

Achieving the Perfect Sweet Potato Texture

The key is not to overcook the sweet potato. You want it tender enough to be easily pierced with a fork, but firm enough to hold its shape. Nobody likes mushy chaat!

Balancing the Sweet, Sour, and Spicy Flavors

Taste as you go! Adjust the amount of lemon juice, chilli powder, and chutneys to achieve your perfect balance. I usually start with the amounts listed in the recipe and then tweak it to my liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Sweet Potato Chaat: This recipe is already naturally vegan! Just double-check your sev is vegan-friendly.
• Gluten-Free Sweet Potato Chaat: Most sev contains gluten, so look for a gluten-free variety or omit it altogether.
• Spice Level Adjustment (Mild to Hot): Reduce or omit the red chilli powder for a milder chaat. For extra heat, add a pinch of cayenne pepper or a finely chopped green chilli.
• Festival Adaptations (Navratri, Diwali): This chaat is a fantastic addition to any festive spread! It’s light, flavorful, and perfect for sharing. My family always requests it during Diwali.

Serving Suggestions

This Sweet Potato Chaat is delicious on its own, but you can also serve it with:

• A side of papdi (crispy fried dough wafers)
• A cooling yogurt dip (raita)
• A glass of refreshing lassi

Storage Instructions

Honestly, this chaat is best enjoyed immediately. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. The sweet potato might soften slightly, but it will still be tasty! Just add fresh sev and coriander leaves before serving.

FAQs

Got questions? I’ve got answers!

Is Sweet Potato Chaat Healthy?

Absolutely! Sweet potatoes are packed with vitamins, minerals, and fiber. This chaat is a much healthier alternative to traditional fried chaats.

Can I make this chaat ahead of time?

You can boil the sweet potato ahead of time and store it in the refrigerator. However, I recommend assembling the chaat just before serving to keep it fresh and crunchy.

What can I substitute for Sev?

If you can’t find sev, you can use crushed papdi, roasted peanuts, or even crispy fried onions as a topping.

How do I adjust the tanginess of the chaat?

Add more or less lemon juice to adjust the tanginess to your liking.

What is the best way to roast cumin seeds for the powder?

Heat a dry pan over medium heat. Add the cumin seeds and roast for 2-3 minutes, stirring constantly, until they become fragrant and slightly darker. Let them cool completely before grinding them into a powder.

So there you have it – my favorite Sweet Potato Chaat recipe! I hope you enjoy making it as much as I do. Let me know in the comments how it turns out for you! Happy cooking!