Sweet Potato Chaat or Shakarkandi Chaat is a flavourful Indian snack recipe. Sweet potato cubes are topped with a flavor bomb of garnishes such as spices, chutneys, sev and pomegranate.
- Why you will love this chaat recipe
- Sweet Potato Chaat Ingredients
- Vegan Sweet Potato Chaat
- How to make Sweet Potato Chaat
- Storage
- Dishoom Sweet Potato Chaat
- Sweet Potato Chaat for fasting
- Other Sweet Potato Recipes
This sweet potato chaat, also known as Shakarkandi ki Chaat, is a popular Indian street food and snack made from roasted or fried sweet potato cubes.
These cubes are typically seasoned with various spices, such as chaat masala, and served with chutneys, yogurt, and sometimes garnished with cilantro and pomegranate seeds, creating a flavorful and tangy dish with a delightful combination of textures.
It is a healthier version of chaat, a bit like sweet corn chaat , and is also gluten-free.
If you love chaat, you’re guaranteed to be a fan of pani puri , papdi chaat , samosa chaat , dhokla chaat , farali sabudana vada chaat or smashed potato chaat .
Why you will love this chaat recipe
Easy chaat recipe
Healthy Chaat Recipe
Can be served as an appetizer or snack – also goes great as a part of a Vegetarian Indian Thanksgiving Menu
Requires less ingredients than traditional chaat recipes
Suitable for vegetarians and can easily be made vegan. It is also gluten-free.
Sweet Potato Chaat Ingredients
Sweet Potato
Oil – any flavourless oil to cook the sweet potatoes
Yogurt – beat the yogurt until smooth so it is pourable
Tamarind Sauce or date and tamarind chutney
Green Chutney – a mint coriander chutney
Sev – I have used Ratlami Sev but you can use sadi sev.
Pomegranate seeds aka pomegranate arils
Chaat masala – if you don’t have chaat masala, you can sprinkle over amchur (mango powder)
Cilantro – fresh leaves, finely chopped
Optional additions:
Chopped red onion
Peanuts – plain roasted or masala peanuts
Lemon juice or lime juice – a drizzle adds extra zing
Vegan Sweet Potato Chaat
To make this sweet potato chaat vegan, you just need one simple switch. Instead of dairy yogurt, use a dairy free yogurt.
The other ingredients are naturally vegan.
How to make Sweet Potato Chaat
Wash and scrubs the sweet potatoes under running water.
You can choose to peel or leave the skin on. I find it tastes delicious even with the skin.
Chop the sweet potato into small to medium sized cubes. Toss in oil and salt to coat the sweet potato cubes.
You can choose to oven roast, steam, boil, microwave, air fry or deep fry the sweet potato until fork tender.
I would recommend air frying or roasting as this caramelises the sugar in the sweet potato and gives a wonderful flavour.
Air Fryer: Arrange the sweet potato in the air fryer basket in a single layer and air fry at 200C or 400F for around 10 minutes or until the sweet potato is tender.
Roast: Arrange on a baking tray and roast for approximately 20 minutes at 200C or 400F.
To assemble, place the sweet potatoes in serving plate or bowls of choice.
Top with yogurt, mint chutney, imli chutney, sev, pomegranate, coriander leaves and sprinkle over chaat masala.
Serve immediately.
Storage
Store leftovers in an airtight container and keep in the fridge.
If possible, store ingredients separately rather than everything mixed together.
Dishoom Sweet Potato Chaat
The popular Indian restaurant, Dishoom, has been gracing us with exciting Indian dishes. This Dishoom house Black Dal is a classic.
They have their own version of the sweet potato chaat but it is served a little differently.
First fry the sweet potato cubes then top with a drizzle of yogurt and tamarind sauce.
Then you want to julienne beetroot, radish and carrot, stack over the sweet potato and finish with pomegranate and finely chopped coriander.
It is to be served “warm-cold”.
Sweet Potato Chaat for fasting
To make sweet potato chaat that is suitable for fasting days, do not add the sev or chaat masala.
Also, omit the onions.
Other Sweet Potato Recipes
Sweet Potato Fries (Masala flavour)
Baked Sweet Potato Crisps with Orange and Thyme Oil
Air Fryer Baked Sweet Potato
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Sweet Potato Chaat (Shakarkandi Chaat)
Equipment
- 1 Air fryer or oven
Ingredients
- 3 large sweet potatoes
- 1 tablespoon oil
- salt to taste
Toppings
- ½ cup tamarind chutney
- ½ cup green chutney
- ½ cup yogurt whisked
- 1 tablespoon chaat masala
- ¼ cup sev I have used Ratlami Sev
- ¼ cup pomegranate arils pomegranate seeds
- 1 tablespoon chaat masala
- 3 tablespoon cilantro
Optional additions
- red onion chopped
- peanuts plain roasted or masala peanuts
- lemon juice or lime juice – a drizzle adds extra zing
Instructions
- Wash and scrubs the sweet potatoes under running water.
- You can choose to peel or leave the skin on. I find it tastes delicious even with the skin.
- Chop the sweet potato into small to medium sized cubes. Toss in oil and salt to coat the sweet potato cubes.
- You can choose to oven roast, steam, boil, air fry or deep fry the sweet potato.
Air Fryer Sweet Potato Chaat
- Arrange the sweet potato in the air fryer basket in a single layer and air fry at 200C or 400F for around 10 minutes or until the sweet potato is tender.
Oven roasted
- Arrange on a baking tray and roast for approximately 20 minutes at 200C or 400F.
- To assemble, place the cooked sweet potatoes in serving plate or bowls of choice.
- Top with yogurt, mint chutney, imli chutney, sev, pomegranate, coriander leaves and sprinkle over chaat masala.
- Serve immediately.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Sweet Potato Chaat (Shakarkandi Chaat)
Equipment
- 1 Air fryer or oven
Ingredients
- 3 large sweet potatoes
- 1 tablespoon oil
- salt to taste
Toppings
- ½ cup tamarind chutney
- ½ cup green chutney
- ½ cup yogurt whisked
- 1 tablespoon chaat masala
- ¼ cup sev I have used Ratlami Sev
- ¼ cup pomegranate arils pomegranate seeds
- 1 tablespoon chaat masala
- 3 tablespoon cilantro
Optional additions
- red onion chopped
- peanuts plain roasted or masala peanuts
- lemon juice or lime juice - a drizzle adds extra zing
Instructions
- Wash and scrubs the sweet potatoes under running water.
- You can choose to peel or leave the skin on. I find it tastes delicious even with the skin.
- Chop the sweet potato into small to medium sized cubes. Toss in oil and salt to coat the sweet potato cubes.
- You can choose to oven roast, steam, boil, air fry or deep fry the sweet potato.
Air Fryer Sweet Potato Chaat
- Arrange the sweet potato in the air fryer basket in a single layer and air fry at 200C or 400F for around 10 minutes or until the sweet potato is tender.
Oven roasted
- Arrange on a baking tray and roast for approximately 20 minutes at 200C or 400F.
- To assemble, place the cooked sweet potatoes in serving plate or bowls of choice.
- Top with yogurt, mint chutney, imli chutney, sev, pomegranate, coriander leaves and sprinkle over chaat masala.
- Serve immediately.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Dhilo Mohanthal, also known as Lachko Mohanthal, is an incredible sweet from Gujarat and Rajasthan that is commonly served on Diwali. It follows an almost identical recipe to Mohanthal except it is served loose in bowls rather than set into squares.
- Ingredients for Dhilo Mohanthal
- Pro Tips
- Serving Suggestion
- Storage
- Other Diwali Sweets Recipes
There are few mithai as satisfying as warm halwa oozing with molten ghee and this Dhilo Mohanthal fits the bill perfectly.
It is called “dhilo” or “lachko” which means loose. It is made by roasting besan in ghee until aromatic then stirring in sugar syrup. The besan mixture is then set into fudge like squares or is served loose whilst still warm.
Lachko mohanthal has a characteristically grainy texture but with a special melt in the mouth feel. This loose mohanthal is served in weddings and parties and is coomonly prepared during the festival season.
Dhilo Mohanthal has similarities to Besan Halwa but is a gujarati recipe and has its own unique taste.
Mohanthal recipe is specifically flavoured with mace which sets it apart from other Indian sweets made with gram flour.
Besan Ladoo – perfect for Diwali celebrations
Magas – another gujarati sweet
Besan Barfi (Burfi)
Besan Halwa
Ingredients for Dhilo Mohanthal
Chickpea flour – fine variety besan
Ghee – use desi ghee for the best results. I always used homemade ghee
Milk – required for the first step to “shorten” the flour
Mawa – gives a warming, nutty and creamy finish
Sugar – use white granulated sugar
Saffron – a few strands saffron add colour and flavour
Mace – also known as javitri powder
Cardamom powder
Nuts for garnishing – I like to sprinkle over badam and pista
Pro Tips
The first step, known as “dhabo devo”, is the most important to achieve a grainy yet melt-in-mouth feel.
For dhilo mohan thal specifically, you are looking for a 0.5 string consistency.
Loose mohanthal can harden at room temperature, so serve it warm.
Mohanthal must have the addition of mace powder.
Homemade ghee tends to be “looser” than shop bought. This recipe is for homemade ghee so you may need a little more ghee if you buy it from the shop.
Stick to a low flame to prevent the mixture burning.
Serving Suggestion
Dhilo Mohanthal is served alongside other Indian desserts for festivals and special occasions.
You could even serve it with a scoop of vanilla ice cream!
Storage
Store leftovers in an airtight container up to one week at room temerature. Note that it solidifies as it cools.
Other Diwali Sweets Recipes
Gulab Jamun Truffles
Ras Malai Cake
Milk Barfi Recipe
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Dhilo Mohanthal (Loose Mohanthal)
Ingredients
- 1 cup chick pea flour
- 2 tablespoon ghee melted
- 2 tablespoon milk lukewarm
- ¼ cup ghee
- ½ cup mawa or khoya
- ¼ cup sugar
- ⅛ cup water
- ½ teaspoon cardamom powder
- ¼ teaspoon nutmeg powder
- Pinch javentri powder mace powder
- saffron threads
- 2-3 tablespoon almond and pistachio slivers
Instructions
- Place chick pea flour in a bowl, add 2 tablespoon ghee melted ghee and warm milk.
- Mix gently and leave it aside for half an hour. ( This procedure call Dhabo devo )
- Rub chickpea flour mixture with your fingertips to make crumbly.
- Sieve chickpea flour mixture in special mohantaal sieve.
- In a heavy bottomed pan, heat 1/4 cup desi ghee and roast chickpea flour for at least 35-40 mins on a very low heat until a roasting aroma is reached and the flour should be a light brown colour.
- After roasting, add grated mawa or khoya to mixture and roast for a further 2 minutes.
- Add saffron, cardamom, nutmeg and javentri powder, mix well.
- Meanwhile start making the sugar syrup on medium heat, by placing sugar and water in a pan.
- As soon as sugar dissolves properly and syrup reaches 0.5 thread consistancy, switch of the heat. Add colour if using and mix well.
- Gently pour the sugar syrup into roasted Mohanthal mixture and keep stirring.
- You will see mixture getting thicker.
- Let it cool for couple of minutes.
- Serve in a serving bowl and garnish with almond and pistachio slivers.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
