Shakarkand Aloo Chaat is a perfect snack when you want to make a snack ahead of time without too much effort and when you want a filling snack, which is not very rich.
|Preparation Time:||30 minutes|
|Shakarkand (sweet potatoes)||4 small|
|Jeera (cumin seeds)||3/4 tsp|
|Imli (tamarind pulp)||2-3 tbsp|
|Chopped Green Chilies (optional)||3-4|
|Chopped Coriander Leaves||To garnish|
|Chaat Masala||1-2 tsp|
|Red Chilli Powder||1/2 tsp|
|Fresh Lime Juice||1-2 tbsp|
|Vegetable Oil||2 tbsp|
- Boil potatoes: Wash potatoes and cook them in pressure cooker with about one inch of water. When it starts whistling, reduce the heat and cook for 7 more minutes. Turn off the heat. Once the heat dies down, open the pressure cooker and take out the potatoes. They should be soft to touch but not mushy.
- Roast shakarkand till they are soft. Either roast them on stove over toaster grill or broil in the oven. Keep turning them so they are roasted evenly from all sides. Again they should be soft to touch but not mushy.
- Once they cool down, peel both potatoes and shakarkand.
- And chop them in one inch pieces.
- Heat oil in a large nonstick pan. Add cumin seeds and wait till they crackle.
- Now add potato and shakarkand pieces and saute on high heat. Keep turning them over for even browning. Once a little brown, turn off the heat.
- Add everything else to the potatoes and shakarkand and toss. Shakarkand Aloo Chaat is ready to serve.
- Adjust the duration of boiling potatoes according to your stove and pressure cooker.
- You can boil shakarkand along with potatoes if you don’t want the hassle of roasting them but roasted shakarkands taste better.
- Adjust the seasonings a little as per your taste.
- It tastes best when it’s a little warm.
- It can be made ahead of time and kept in refrigerator. At the time of serving just heat it a little.
- Shakarkand is also known as shakarkandi or sweet potatoes.