A Quick chaat with sweet potato/Shakargandi ki falahari chaat is a tasty snack recipe made with boiled or steamed sweet potato and seasoned with spices.
A healthy snack recipe that can be enjoyed at any time of the year. This chaat recipe is specially made during Winters and fasting time in India.
What is sweet potato
Sweet potato is a root vegetable that has a natural mild sweetness, and it becomes more prominent after boiling or steaming. Tossing it with spices enhances its sweetness with a savoury taste.
We can also use sweet potato in making other flavourful dishes like kheer, tikkis, chips, veg curry, halwa, etc.
How to make shakargandi chaat
In India, sweet potato chaat is popular street food and called Shakargandi ki chaat. You can find it in every corner when they are in season. Roasting of sweet potatoes directly on the coal gives them a unique flavour. Once roasted cut them into cubes, sprinkled with spices and served with a squeeze of lemon juice. Trust me, it tastes delicious.
Here, in this sweet potato chaat recipe, I did not roast them but boiled them in a pressure cooker and then tossed them in spices with some lemon juice. It is easy to make and a healthy snack or meal recipe when you do vrat or fast.
Ingredients used in the making of Shakargandi ki falahari chaat
Sweet potato or Shakargandi– choose medium thick sweet potato with light pink colour. They boil or steam easily while thick ones are not cooked properly from the centre.
Salt– Use Sendha namak or rock salt if you are making this for fasting time otherwise use white salt if you like.
Black pepper powder– gives it a peppery spicy taste.
Chat masala– provides a tangy taste and enhances the flavour.
Lemon juice– gives a juicy texture and citrusy flavour.
Serving suggestions
It is a gluten-free, vegan and diabetic friendly recipe enjoyed as a snack or meal during fasting.
Sweet potato health benefits
- The orange and purple varieties of sweet potatoes are rich in antioxidants and protect our bodies from the effects of free radicals that lowers the risk of certain cancers in your body.
- A good source of both soluble and insoluble fibre that helps in promoting the gut health and helps in regulating the blood sugar levels and good for diabetics.
- Also, a good source of Vitamin A that helps in improving eyesight and boosting immunity.
Step by step preparation of Quick chaat with sweet potato/Shakargandi ki falahari chaat
1. Wash and cut into pieces (if they are big in size) and transfer to a pressure cooker. Add enough water to cover them. Cover the lid and pressure cook up to 2- 3 whistles.
Note: Cooking of sweet potato depends on the type and quality of sweet potato. That we can not assume just look at them. So, I would recommend first pressure cook up to 2 whistles and then check with inserting a knife inside the sweet potato. If it seems soft from inside then just drain the water otherwise go for 1 more whistle and then drain out extra water.
2. Once the pressure is released, open the lid. Insert a knife or fork in the sweet potato and check if is well cooked from inside. If cooked well then strain extra water and let them cool a little bit.
3. Peel off the outer skin and cut into ½ inch pieces.
4. Transfer to a serving plate or bowl. Sprinkle sendha namak, black pepper powder, chat masala and squeeze lemon juice in the last. Serve immediately.
Tips and tricks
- First pressure cook up to 2 whistle and check if they become soft from inside if not then pressure cook it for 1 more whistle.
- Over cooking make them mushy and under cooking make them hard to eat. For a best taste they are cooked well from inside.
- To make it more spicy add red chilli powder or green chilli accordingly. you can also sprinkle little green chutney to give it a new flavour.
- If you are making it for fasting time use sendha namak otherwise black salt or white can be used.
Recipe card
Quick chaat with sweet potato/Shakargandi ki falahari chaat
Ingredients
- 200 gm raw sweet potato
- ½ tsp sendha namak or rock salt
- ¼ tsp black pepper powder
- ½ tsp chat masala
- 1 lemon juice
Instructions
- Wash and cut into pieces (if they are big in size) and transfer to a pressure cooker. Add enough water to cover them. Cover the lid and pressure cook up to 2- 3 whistles.
- Note: Cooking of sweet potato depends on the type and quality of sweet potato. That we can not assume just look at them. So, I would recommend first pressure cook up to 2 whistles and then check with inserting a knife inside the sweet potato. If it seems soft from inside then just drain the water otherwise go for 1 more whistle and then drain out extra water.
- Once the pressure is released, open the lid. Insert a knife or fork in the sweet potato and check if is well cooked from inside. If cooked well then strain extra water and let them cool a little bit.
- Peel off the outer skin and cut into ½ inch pieces.
- Transfer to a serving plate or bowl. Sprinkle sendha namak, black pepper powder, chat masala and squeeze lemon juice in the last. Serve immediately.
Video
Notes
- First pressure cook up to 2 whistle and check if they become soft from inside if not then pressure cook it for 1 more whistle.
- Over cooking make them mushy and under cooking make them hard to eat. For a best taste they are cooked well from inside.
- To make it more spicy add red chilli powder or green chilli accordingly. you can also sprinkle little green chutney to give it a new flavour.
- If you are making it for fasting time use sendha namak otherwise black salt or white can be used.
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