Sweet Potato Chaat referred to as Shakarkandi Chaat is an easy chaat snack made with sweet potatoes and a few ground spice powders. This recipe requires just about 5 ingredients and can be made quickly with steamed or boiled sweet potato. Ideal for Navratri or any other Hindu religious fasts.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: Not specified
  • Total time: 15 minutes
  • Yield: 1
  • Category: Snacks
  • Cuisine: North Indian

Ingredients

  • 260 to 270 grams sweet potatoes (or 1.5 to 2 cups chopped boiled sweet potatoes (shakarkandi))
  • ¼ teaspoon black pepper powder
  • ½ teaspoon amchur powder ((dry mango powder) or add as required)
  • ½ to 1 teaspoon lemon juice
  • rock salt ((edible and food grade) or sendha namak, add as required)

Method

Boiling Sweet Potatoes

  1. Firstly rinse 260 to 270 sweet potatoes very well in water.
  2. Then steam or boil them in a stovetop pressure cooker or a pan or Instant Pot. If cooking in a stovetop pressure cooker, then pressure cook for about 3 to 4 whistles with water just about covering the sweet potatoes. Let the pressure drop naturally in the cooker and then only open the lid. Either drain the water and set aside the boiled sweet potatoes to cool. Or remove the cooked sweet potatoes with the help of pasta tongs and set aside on a plate to cool them until warm.

Making Sweet Potato Chaat

  1. After the sweet potatoes are cooked well and are fork tender and when they become warm, then peel them lightly and chop them. Take them in a bowl.
  2. Add the black pepper powder, amchur powder (dry mango powder) and edible rock salt (sendha namak). If making the chaat for non-fasting days, then you can also add red chilli powder and chaat masala powder. A bit of roasted cumin powder can also be added. You can also add the spice powders less or more as per your taste preferences.
  3. Next add the lemon juice.
  4. Mix gently. Check the taste and add any of the spice powders or lemon juice if needed.
  5. Serve Shakarkandi Chaat.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.