Directions
Shakarkandi Ki Chaat
Ingredients
Salt (नमक) – 2 kgs
Sweet Potato, large (शकरकंदी) – 4-6 nos
Chaat masala (चाट मसाला) – 2 tsp
Kashmiri Chilli Powder (कश्मीरी मिर्च पाउडर) – 1 tsp
Roasted Cumin, pounded (भुना जीरा कुट्टा हुआ) – 2 tsp
Black salt (काला नमक) – ½ tsp
Salt (नमक) – to taste
Coriander, chopped (ताज़ा धनिया) – handful
Lemon, medium (नींबू) – 1 no
Khatti Meethi Chutney (खट्टी मीठी चटनी) – 2½ tbsp
Mint chutney (पुदीना चटनी) – 2 tbsp
Pomegranate (अनार) – ¼ cup
For Chutney
Water (पानी) – ¾ cup
Chaat Masala (चाट मसाला) – 3 tbsp
Sugar (चीनी) – 3 tbsp
Kashmiri Chilli Powder (कश्मीरी मिर्च पाउडर) – 1 tsp
Steps
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1
Done
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For salt baking, fill a kadhai (wok) halfway with salt, then evenly distribute sweet potatoes on top of it. Cover the sweet potatoes with the remaining salt and place a plate over the kadhai. Cook on high flame for 15 minutes, then reduce the heat and cook for an additional 15 minutes. |
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2
Done
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Once done, carefully remove the sweet potatoes. Peel off their skins when they are cool enough to handle, and cut them into thick chunks. Transfer the chunks to a bowl and add chaat masala, Kashmiri red chili powder, roasted cumin powder, black salt, regular salt, freshly chopped coriander, lemon juice, quick chutney, and green chutney. Mix well. Garnish with pomegranate seeds & coriander sprigs. Your spicy, sweet, and tangy shakarkandi chaat is ready to enjoy!. |
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3
Done
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For the quick chutney, in a pan, add water, chaat masala, sugar, kashmiri laal mirch and let it cook to a thick consistency and your chutney is ready. |
