| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 242 | 2g | 1g | 52g |
| sugars | fibre | protein | salt |
| 16g | 7g | 6g | 0.2g |
Why I Love Indian Potato and Sweet Potato Chaat
I’ve always identified myself as a Midwestern lad and my forte has been creating flavorful, hearty recipes that bring out the essence of the fresh produce of my home region Nebraska. Still, every once in a while, I like to venture out of my comfort zone and indulge in the fusion of cultures. This hankering led to the creation of one of my most loved recipes, the Potato and Sweet Potato Chaat.
Cultural Immersion Through a Recipe
I must admit, I can’t take sole credit for this savory, tangy dish. The inspiration came from the culinary genius of Indian chef Madhur Jaffrey, whose cookbooks opened my eyes to a world of spices and flavors. Drawing from her expertise, I decided to bring a piece of Indian street food culture into my Midwestern kitchen.
The resulting dish, the Potato and Sweet Potato Chaat, is a symphony of flavors unlike any other. Combining the earthiness of potatoes and sweet potatoes with the tang of tamarind and mint chutney, and then topping it off with crunchy sev, it’s a feast not just for the taste buds but also for the eyes.
A Dish for All Seasons
One of the reasons I adore cooking the Potato and Sweet Potato Chaat is its versatility. Be it a summer backyard barbecue or a cozy winter dinner, this Indian snack can fit into any menu effortlessly. I also found it pairs exceptionally well with customary Indian drinks like Spicy Limeade.
The Potato and Sweet Potato Chaat is as close as I’ve come to recreating the hustle and bustle, the vibrancy of an Indian bazaar, in my quiet kitchen in Nebraska. The blend of hearty potatoes and sweet potatoes with the successful amalgamation of ethnic Indian spices–not forgetting the crunch of sev and the pleasing bites of pomegranate arils–brings joy into every bite.
In terms of serving, it works beautifully as a standalone snack or as an adventurous side to simpler meals, such as rotisserie chicken or grilled fish. Every time I unveil this dish at a gathering, my friends and family can’t resist the enticing aroma of cumin and chaat masala, the inviting mix of colors, and the melding of unique flavors. It’s a conversation starter, an ice-breaker, and most importantly, a testament that food knows no boundaries.
What You’ll Need
- 2 large potatoes
- 2 large sweet potatoes
- 1/2 cup tamarind chutney
- 1/2 cup mint chutney
- 1/2 cup yogurt, whisked
- 1/2 cup chopped onions
- 1/2 cup chopped tomatoes
- 1/4 cup chopped cilantro
- 2 chopped green chilies
- 2 teaspoons chaat masala
- 1 teaspoon red chili powder
- 1 teaspoon roasted cumin powder
- Salt to taste
- Sev (crispy chickpea noodles), for garnish
- Pomegranate arils, for garnish
Method
Step One
Begin by boiling the 2 large potatoes and 2 large sweet potatoes until they are cooked completely. Once cooked, peel and chop them into small cubes. Set these aside for later.
Step Two
Take a large bowl and add the 1/2 cup of tamarind chutney, 1/2 cup of mint chutney, and 1/2 cup of whisked yogurt. Mix these ingredients well until combined properly.
Step Three
To this bowl, add the 1/2 cup of chopped onions, 1/2 cup of chopped tomatoes, 1/4 cup of chopped cilantro, and 2 chopped green chilies. Mix all the ingredients together thoroughly.
Step Four
Next, sprinkle the 2 teaspoons of chaat masala, 1 teaspoon of red chili powder, and 1 teaspoon of roasted cumin powder over the mixture in the bowl. Add salt to taste and mix well.
Step Five
Add the previously set aside chopped potatoes and sweet potatoes to this bowl. Toss everything together until the potatoes are well coated with the spice mixture.
Step Six
Just before serving, garnish the chaat with sev (crispy chickpea noodles) and pomegranate arils to taste. Your Potato and Sweet Potato Chaat is ready to be enjoyed!
