A baked sweet potato chaat that combines tender roasted sweet potatoes with zesty lemon, fiery green chillies, and tangy tamarind, topped with fresh cilantro and pomegranate for bursts of colour and flavour. A wholesome, naturally sweet snack that’s perfect for parties, evening teas, or a light appetiser, balancing warmth and crunch in every bite.
Wash and scrub the sweet potatoes thoroughly. Wrap each potato in aluminium foil and place them in a preheated oven at 400°F (200°C). Roast until fork-tender, ensuring they remain firm enough to cube. The roasting develops natural sweetness and intensifies flavour.
Description - Step 2
Cool and Cube
Allow the roasted sweet potatoes to cool slightly so they are safe to handle. Peel off the skins and cut them into approximately 1-inch cubes. Uniform sizing ensures even seasoning and a pleasant bite.
Description - Step 3
Sauté Cubes
Heat the ghee in a heavy-bottomed pan over medium heat. Add the cubed sweet potatoes and sauté gently until lightly browned on the edges. This step adds a subtle caramelisation and allows the cubes to hold spice coatings better.
Description - Step 4
Add Flavours
Transfer the sautéed sweet potatoes to a mixing bowl. Drizzle with fresh lemon juice, add chopped green chillies, tamarind chutney, and sprinkle the chaat masala, cumin, black pepper, and black salt. Mix gently to coat each piece evenly with tangy, spicy goodness.
Description - Step 5
Garnish with Fresh Ingredients
Fold in pomegranate arils and chopped cilantro for freshness and crunch. Adjust salt to taste. These final touches brighten the dish visually and elevate the flavour complexity.
Description - Step 6
Serve Warm
Serve the sweet potato chaat immediately while slightly warm to enjoy the soft, spiced cubes alongside the fresh crunch of garnishes. Ideal for festive platters or as a standalone snack.
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Indian
Easy
Snack
