Purple Sweet Potato Chaat | Shakarkandi Chaat
This air fried purple potato chaat aka shakarkandi chaat are crispy sweet potatoes, drizzled with special spice, chutneys and more toppings. This recipe makes for a great faral recipe.
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Servings: 2 Servings
Calories: 197kcal
Equipment
- Air Fryer
- Mixing Bowl
Ingredients
- 1 Large Purple Sweet Potatoes Yields roughly about 3 cups of Diced Sweet Potatoes
- 1 Tbsp Ghee
- ½ Teaspoon Black Pepper Powder
- ½ Teaspoon Roasted Cumin Powder
- ½ Teaspoon Dry Mango Powder/ Anardana Powder
- ½ Teaspoon Sendha Namak You can use regular salt if you are not fasting
Toppings
- 2 Tablespoons Cilantro Chutney
- 2 Tablespoons Imli Chutney
- ¼ Cup Roasted Peanuts
- 2 Tablespoons Roasted Sesame Seeds
- 1 Tablespoon Chaat Masala
- 2 Tablespoons Pomegranate Arils
- 1 Tablespoon Cilantro Finely Chopped
Instructions
Prep The Ingredients
- First, prep the make ahead ingredients, that is the chutneys, roasted peanuts, and roasted sesame seeds.
- To Make Cilantro Chutney - In a high-powered blender, add cilantro, mint, green chilies, ginger, lime juice, sugar, cumin seeds, salt, peanuts, and water. Blitz until it has a smooth chutney consistency.
- To Make Imli Chutney - Soak the seedless tamarind in hot water for 30 minutes. Now blitz until pureed. Strain the tamarind puree.Once the cumin seeds splutter, add the tamarind pulp. To this add spices, like Kashmiri Red Chili Powder, Garam Masala, Cumin Powder, Ginger Powder, Dry Mango Powder, Black Salt, and Salt. Add jaggery sugar, and water.Mix it well. Simmer the chutney on a low flame until thickens to the desired consistency.In a heavy bottom pot, add oil, cumin seeds, fennel seeds, and asafetida.
- Roast and Crush the Peanuts - In a small frying pan, add ¼ cup of raw peanuts. Roast them until they brown from all the sides. Let it cool down, and crush it coarsely. Store them in air tight container.
- Roast The Sesame Seeds - In a small frying pan, add ¼ cup of sesame seeds. Lightly roast them until aromatic. Once cool, store them in an airtight container.
Make The Purple Sweet Potato Chaat
- Preheat the airfryer at 375F for 2 minutes
- Peel and wash the purple sweet potato. Cut it into ½ inch cubes.
- Add the cut sweet potatoes in a mixing bowl and add ghee. Mix well.
- Once the airfryer is preheated, add the sweet potatoes in the airfryer basket.
- Cook the sweet potatoes, until cooked and crispy for 10-12 minutes
- Give the sweet potatoes a shake at 6 minute mark to make sure they cook evenly
- Meanwhile, prepare the spice mix. In a small bowl, mix together ½ teaspoon each, black pepper powder, salt, roasted cumin powder, dry mango powder or anardana powder. Keep it aside.
- Once the potatoes are crispy and ready, transfer them to a mixing bowl.
- Add the prepared mix of spices and give it a toss. The potatoes should me covered in the spice mix.
- Add a generous drizzle of cilantro chutney, imli chutney, mix well. add more if needed.
Serving Suggestion
- For serving add the prepared sweet potatoes in appetizer bowls. Add crushed peanuts, roasted sesame seeds, pomegranate arils, finely chopped cilantro and and chaat masala on top.
- Add extra drzzle of the cilantro chutney, and serve!
Notes
- Make chutneys ahead of time, and this recipe is a breeze to prep!
- If you are not fasting, add sev for toppings too! It tastes delicious.
- You can use tater tots to make this recipe.
- If you are making a big batch of this chaat, use oven instead.
Nutrition
Serving: 1Serving | Calories: 197kcal | Carbohydrates: 8g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 19mg | Sodium: 82mg | Potassium: 194mg | Fiber: 3g | Sugar: 2g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg