Sweet Potato Chaat

Sweet Potato Chaat

Sweet Potato Chaat

Sweet Potato Chaat is a delicious recipe of sweet potato sautéed lightly in oil for a crisp texture and then mixed with spices, chutneys, sev and pomegranate seeds. It is a perfect gluten free recipe for those times when you crave something delicious and healthy!

Sweet potato known as ‘shakarkandi’ in Hindi is a used in many fasting recipes India as it is vegan and gluten free. Growing up in Delhi, Shakarkandi chaat was a ‘must have’ during winters. The street vendor would cook the sweet potatoes directly on coal. Then it was roughly chopped and served sprinkled with spices and a good squeeze of lemon juice. One could smell the shakarkandi vendor from a mile away due to the whiff of burnt charcoal mixed with intense incense hitting your senses.

This Sweet Potato Chaat is a delicious and nutritious recipe that is perfect for any time of the year! Quick to make and packed with all those traditional chaat flavours. There are many versions of ‘shakarkandi’ chaat- without chutneys, with chutneys etc and each version is an absolute flavour explosion!
My version of the sweet potato chaat is a delicious recipe, if you are looking for a guilt-free chaat or a vegan appetizer/snack.

Other recipes you might like to enjoy are Raj Kachori, Delhi’s Kulle ki Chaat, Kala Chana Chaat, Masala Boondi Chaat, Roasted Nuts Chaat, Quick Aloo Matar Tikki Chaat, Boiled Chana Dal Chaat, Delhi Wale Aloo Chaat, Baked Layered Chole Tikki Chaat and Jhal Muri.


500 grams sweet potatoes
2 teaspoons ghee/oil
1 teaspoon black salt
1 teaspoon roasted jeera powder
1½ teaspoons chaat masala
1 tablespoon green chutney
1 tablespoon tamarind chutney
Juice of 1 lemon
2 teaspoons sev
2 teaspoons roasted peanuts
2 teaspoons pomegranate



Steam the sweet potatoes for about 15-20 minutes or until soft.

Once steamed, peel the sweet potatoes, and cut them into bite size pieces.


When the oil is hot, add the sweet potatoes and cook them over medium-low heat until they are slightly roasted. (for about 5 to 7 minutes). Be gentle while flipping the sweet potato pieces so as not to break them.

Turn off the heat and empty it in the bowl.


In a bowl, add sweet potatoes, add black salt, jeera powder, chaat masala green chutney, tamarind chutney and lemon juice. Mix it until well combined.


Empty the sweet potatoes in the bowl, add nylon sev, peanuts and pomegranate.


Tips & Variations

  1. You can use any sweet potato variety. While I have shared this with the white flesh ones, the orange or purple flesh ones work wonderfully too.
  2. Instead of ghee you can use any oil like sunflower oil, peanut oil or coconut oil.
  3. There are a variety of ways to cook sweet potatoes. One can microwave or use instant pot or pressure cook or bake the potatoes for 20-30 min on 200C/180C Fan/Gas 6 or boil them until they are fork tender.
  4. To make it little spicier, you can add ½ teaspoon red chili powder.
  5. I sometimes add boiled chickpeas or sprouted moong beans to make it more nutritious.
  6. I have lightly pan fried the sweet potatoes, you can also deep fry them for crispier taste.