The perfect tongue-tickling Indian street-style sweet potato chaat recipe! This super easy-to-make and healthy chaat is made by mixing air-fried sweet potatoes with spices, and chutneys (green chutney, tamarind date chutney) and garnished with roasted sesame seeds and crushed peanuts.
2tablespoonsCilantro or coriander leavesfinely chopped
Instructions
Begin by placing sweet potatoes in a bowl and adding salt and oil. Toss them until evenly coated.
Transfer the seasoned sweet potatoes to the basket of an air fryer. Cook at 400°F (200°C) for 10-12 minutes, shaking halfway through, until they are tender and slightly crispy.
While the sweet potatoes are cooking, dry roast the peanuts over medium-low heat until they turn golden brown and become crunchy. Once done, transfer them to a bowl and allow them to cool slightly.
Similarly, dry roast the sesame seeds until they start to splutter and fly away from the pan. Transfer them to a separate bowl.
Once the peanuts have cooled down a bit, roughly crush them using a spice grinder or a mortar and pestle.
Once the sweet potatoes are cooked, transfer them to the bowl.
Add roasted cumin powder, black pepper, black salt, and red chili powder to the sweet potatoes. Toss everything well to ensure even coating.
Drizzle cilantro chutney, tamarind date chutney, and lime juice over the mixture. Toss again to mix.
Finally, add the roasted sesame seeds, crushed peanuts, and chopped cilantro to the mixture. Give it one final mix and serve immediately.
Notes
Uniform Cubes: Cut the sweet potatoes into uniform cubes (½ inch size) to ensure even cooking. This helps them cook evenly and prevents some pieces from becoming overly soft while others remain undercooked.
Don't Overcrowd the Air Fryer Basket: Spread the sweet potato cubes in a single layer in the air fryer basket. Overcrowding can lead to uneven cooking.
Shake the Basket: Shake the air fryer basket halfway through the cooking time to ensure that the sweet potatoes cook evenly on all sides.