Delhi-Style Sweet Potato Chaat (Shakarkandi Ki Chaat)

This sweet and spicy sweet potato chaat is a wintertime favorite from the streets of Delhi. Roasted sweet potato cubes are lightly sautéed in ghee, then tossed with Indian chaat spices and tamarind chutney.This quick and easy recipe is perfect as a snack or side dish. It is made with fresh & simple ingredients, not deep fried and also happens to be naturally glutenfree.

Indian street food is truly an amazing experience. I have shared quite a few delhi chaat recipes in past , and while most chaat are available year-round on streets, some, like this shakarkandi chaat, is winter favorite. 

The vendors roast sweet potatoes directly over charcoal, peel it, cut, and while they are still warm, then toss them  with lemon juice and spices to your liking. A scatter of fresh cilantro & done! They serve in donas or palm leaf bowls. Sometimes, they add few pieces of kamrak (mouth puckering star fruit, anyone remembers?) to add another level of flavor. Simply the best!

The result is a lip smackingly delicious vegetarian dish that celebrates the taste and texture of sweet potatoes, is not overwhelming or too spicy but rather strikes a perfect balance of tangy, spicy, and savory elements.

More Delhi Style Chaat Recipes

This Sweet Potato Chaat Recipe

• Comes together quickly! (most of the time is spent roasting the potatoes)
• Needs few ingredients
• Is easily made vegan (check my notes in ingredient section)
• Perfect for meal prep—just roast the sweet potatoes in advance.
• Is versatile - served warm, this cozy and delicious chaat can be enjoyed as a snack, side, or light meal.

Ingredients & Substitutions

• Sweet Potatoes - I use the garnet variety for its stark orange color and mellow flesh. You could use any varierty that you enjoy.
• Ghee - Adds a rich, warming and nutty flavor to the chaat. When sweet potato cubes are sautéed in ghee, they develop a golden, slightly crispy exterior, while the inside remains tender and creamy. Use plant based oil for vegan version.
• Chaat Spices - Are the heart of any chaat dish. You could add them in quantities as per your wish. Here's what you need.
  • Chaat Masala Powder - This spice blend adds tanginess to the chaat to create an exicting contrast with the sweet taste of shakarkandi. If you cannot find- simply use extra lemon juice.
  • Roasted Cumin Powder - Adds wonderful smoky flavor and depth to the chaat. Simply roast some cumin seeds and grind them. A little goes a long way !
  • Black Salt - Black salt, or kala namak, is a type of volcanic rock salt with a distinctive sulfurous taste. It's used in Indian chaat for its unique flavor to add a slight pungency and enhance the tanginess. Skip if not available.
• Tamarind Chutney - Adds a sticky, rich texture to the chaat along with a spicy sweetness making it even more satisfying. I always have a bottle at hand, however date syrup or maple syrup will work as substitute.
• Other Ingredients - Fresh squeezed lemon juice, salt & black pepper powder, green chilies (or serrano peppers)chopped cilantro
• Pomegranate (Optional) - They add a refreshing sweet burst to every bite. Their juicy, tart sweetness contrasts beautifully with the spiced potatoes and also adds a lovely pop of color.

How To Make Sweet Potato Chaat

Roast the Sweet Potatoes

I start by roasting the sweet potatoes. I remember my mom used to steam them in very little water in an iron kadai, always reminding me that using too much water would dilute their flavor. While her method was effective, I now find it a bit tedious. It required constant attention to maintain the water level and frequent turning of the sweet potatoes to ensure they cooked evenly on all sides.

1. I simply wrap the sweet potatoes in aluminum foil and roast at 400F for about 35-40 minutes until they are fork tender but not falling part. While sweet potatoes are roasting, you could work on the pomegranate.

Saute in Ghee & Toss With Spices

2. Peel the roasted sweet potatoes. Using a sharp knife, cut them into cubes.  
3. Warm up ghee in a frying pan and layer the sweet potato cubes. Fry them in ghee for a few minutes. This gives an amazing flavaor to the chaat.

2. Place the sweet potato in a medium bowl and mix with chaat spice powders, lemon juice, green chili.
3. Drizzle sweet tamarind chutney. Toss lightly using a spatula.
4. Add a handful of pomegranate arils and garnish with cilantro. Serve warm.

Recipe Tips

1. Make sure that the roasted sweet poatoes should stay firm and not get mushy.This is important to achieve the ideal texture of chaat.
2. It is better to cut the sweet potatoes after they have cooled down a bit. This way there is less risk of them falling apart or getting mushy.
3. You could add roasted peanuts or pecans, red onions or nylon sev. 
4. While You can also add spicy chutneys, keep in mind that the mellow taste of sweet potatoes remains at forefront. Adding too many ingredients takes the taste away.
5. Use sendha namak(rock salt), and skip chaat masala if you are making it for navratri fasting. Add lemon juice to adjust the tanginess.