Sweet Potato Chaat
15 minutes
7 reads
About Sweet Potato Chaat
A quick Navratri vrat chaat made with roasted sweet potato, cucumber, lemon, coriander and roasted cumin.It is naturally sweet, tangy and savoury, making it an easy evening snack when you want something more substantial than plain makhana.
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Recipe Time & More
Prep5 minutes
Cook10 minutes
Total15 minutes
Ingredients
For the Chaat
- 2 cups Sweet Potato Boiled, peeled and cut into bite-sized cubes
- 1/2 cup Cucumber Finely diced
- 1 tbsp Lemon Juice Freshly squeezed
- 1 tbsp Coriander Leaves Finely chopped
- 1/2 tsp Cumin Roasted and lightly crushed
- 1/4 tsp Black Pepper Freshly ground
- 1 pinch Sendha Namak Or as required
- 1 tsp Ghee For lightly roasting the sweet potato
Instructions
Roasting the Sweet Potato
- Heat the ghee in a wide pan over medium heat. Add the boiled sweet potato cubes in a single layer and cook for 4–5 minutes, turning gently, until lightly golden on the outside.
Making the Chaat
- Transfer the roasted sweet potato to a mixing bowl and let it cool for a few minutes. Add cucumber, coriander leaves, roasted cumin, black pepper and sendha namak.
- Add the lemon juice and toss gently so the sweet potato cubes remain intact. Taste and adjust the lemon juice or sendha namak if needed.
- Serve immediately while the sweet potato is still slightly warm.
Recipe Notes
Make-Ahead Tip
Boil and peel the sweet potato ahead of time and refrigerate it. For the best texture, cut and roast it just before serving.Office Tiffin Tip
Pack the roasted sweet potato separately from the cucumber and lemon juice. Combine them just before eating so the chaat stays fresh rather than watery.Quick Swap
If you prefer a simpler chaat, skip the cucumber and increase the lemon juice slightly. For a cooler version, allow the roasted sweet potato to cool completely before assembling.Vrat Note
This recipe uses ingredients commonly used during Navratri fasting. Vrat rules vary by family and region, so follow the fasting practices you personally observe.Recipe Tip
Do not overcook the boiled sweet potato before roasting it. It should be tender enough to eat but firm enough to hold its shape when tossed. If it is very soft, roast it briefly and turn it gently to avoid breaking the cubes.Related Posts You May Like
Recipe Nutrition
Calories: 144kcalCarbohydrates: 28gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 385mgPotassium: 511mgFiber: 4gSugar: 6gVitamin A: 18913IUVitamin C: 7mgCalcium: 50mgIron: 1mg
