Shakarkandi (sweet potato) chaat

Portion size: Serves 4 as a snack
Hands-on time 10 min. Simmering time 20-25 min
Difficulty: easy

Dairy-free

Gluten-free

Vegan

Romy Gill

Chef and food writer

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Chef Romy Gill shares her recipe for shakarkandi chaat. This fragrant sweet potato chaat with lime and mint is a Punjabi classic.

Romy says: “I enjoyed eating this simple chaat on a holiday in Punjab. The sweet potatoes in India are a little different to what you find in the UK, but they taste similar when served like this.”

Serve with Romy’s tamarind and date chutney.

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Ingredients

2 small sweet potatoes (around 300g)
1 tsp black salt (kala namak, see Know How)
1 tsp cumin seeds, toasted in a dry frying pan until fragrant, then ground in a spice grinder or pestle and mortar
5 tsp tamarind and date chutney
Juice 1 lime
Mint leaves to serve

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Method

Cook the sweet potatoes in a pan of boiling water for 20-25 minutes, then drain. When cool enough to handle, slip off the skins and cut into bite-size pieces.
Whisk the remaining ingredients with 50ml water, drizzle over the warm potatoes and garnish with mint leaves.

Nutrition

70kcals Calories
0.5g (no saturated) Fat
1.4g Protein
14g (11g sugars) Carbs
2.1g Fibre
1.4g Salt

Cook smarter

Black salt (kala namak) is actually a dark pink colour; it’s used in Indian dishes to add a savoury, slightly smoky flavour. Buy it in Indian grocers or online.