Thursday, 6 August 2015




Ratale / shakarkand / sweet potato boiled and mashed
1 cup
Potato boiled and mashed
½ cup
¼ cup
Sweet tamarind chutney
¼ cup
Dahi / Curd / Yoghurt
½ cup
Alu salli / alu bhujiya / potato sticks
As req.
Shakarkand salli / shakarkand bhujiya / sweet potato sticks
As req.
Lemon juice
1 no.
Black salt
Jeera pdr / cumin pdr
¼ tsp
Chaat masala pdr
¼ tsp
Pomegranate pearls
½ cup
Coriander leaves chopped
2 – 3 tbsp


1.       To the boiled and mashed sweet potato and potato add a little green mint chutney, sweet tamarind chutney, lime juice, salt, jeera pdr, chaat masala pdr and black salt.

2.       Mix and mash it all together.

3.       Use a cookie cutter or a round ring to create a neat circle of the mash on to the service plate.

4.       Drizzle over with some mint chutney and tamarind chutney.

5.       Pour a few tbsp. of beaten curd.

6.       Heap a little on top with some potato sticks and sweet potato sticks.

7.       Again sprinkle some mint chutney and tamarind chutney.

8.       Finally give a generous sprinkling of chaat masala pdr, black salt, jeera pdr.

9.       Sprinkle on top with a few pomegranate pearls and coriander leaves.

10.   Voila your yummy sweet potato chaat is ready.

11.   Make sure all the fresh ingredients you use are cooled in the refrigerator before use.

12.   In case you want to make the potato sticks or sweet potato sticks, peel and thickly grate them separately in salted chilled water. Keep for 15 – 20 min.

13.   Drain them and dry them as much as possible on a kitchen towel and a tissue.

14.   Deep fry them in hot oil till golden. Remove on to absorbent paper and use as req.

15.   There are no fixed measurements of the various toppings on to the chaat. Everything more or less is as per individual preference.

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