Sweet Potato Chaat (Baked Shakarkandi Chaat)
Healthy Indian sweet potato chaat is made from protein-packed sweet potatoes and chickpeas topped with vibrant, flavoursome chutneys.
Ingredients
For the Sweet Potatoes
- 400 g sweet potato peeled and cubed
- 1 tablespoon oil neutral
- ½ teaspoon red chilli powder
- ¼ teaspoon cumin powder
- Sea salt to taste
For the Chickpeas
- 1 can chickpeas garbanzo beans in the U.S., drained and rinsed
- 1 tablespoon oil neutral
- ½ teaspoon red chilli powder
- ½ teaspoon cumin powder
- Sea salt to taste
For the Chaat Toppings
- 1 tablespoon green chutney
- 1 tablespoon tamarind chutney
- 90 ml sweetened yoghurt*
- 20 g onion finely chopped
- pomegranate arils a few
- Fresh coriander cilantro in the U.S., chopped
- Nylon sev to taste
- ½ teaspoon chaat masala
- 1 lime quartered, to serve
Instructions
- Preheat your oven to 220℃ (428℉).
- Line two baking trays with parchment paper. Add 400 g sweet potato (peeled and cubed) to one tray along with 1 tablespoon oil½ teaspoon red chilli powder, ¼ teaspoon cumin powder, and Sea salt to taste. Stir/rub the seasonings into the potatoes. On the second baking tray, add 1 can chickpeas, 1 tablespoon oil, ½ teaspoon red chilli powder, ½ teaspoon cumin powder, and Sea salt to taste. Repeat the process of rubbing the seasonings into the chickpeas.
- Bake the sweet potatoes for 20 - 30 minutes, then turn halfway through and bake for another 20 - 30 minutes**.
- Bake the chickpeas for around 20 - 30 minutes**, until golden brown and crispy.
- Once cooked, transfer the sweet potato and chickpeas to a large bowl. Add the 1 tablespoon tamarind chutney and 1 tablespoon green chutney. Shake the bowl to coat.
- Start the first layer by adding our chutney-coated roasted sweet potato and chickpeas. Top with the 90 ml sweetened yoghurt*, 20 g onion (chopped), pomegranate arils, Fresh coriander, and Nylon sev. Sprinkle with ½ teaspoon chaat masala and serve with 1 lime.
Notes
1 can of chickpeas has a drained weight of 240g.
* Or make your own sweetened yoghurt by combining 6 tablespoons of thick Greek-style yoghurt (or natural curd/dahi) with 1 teaspoon of white sugar.
** Cooking times vary depending on your oven. Check the progress on the shorter time, but be aware it may take longer. It took 1 hr total for me to roast the sweet potatoes.
Nutrition
Calories: 376kcalCarbohydrates: 54gProtein: 6gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 6mgSodium: 285mgPotassium: 881mgFiber: 8gSugar: 15gVitamin A: 28953IUVitamin C: 17mgCalcium: 146mgIron: 2mg
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