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Category: Starters and finger foods
Serving: 5-6
Preparation: 1:00

Sweet potatotes, soft and comforting. A humble tuber that transport me to old (Purani) Delhi. The bustling streets offering some of the best streeteats, a familar waft of freshly ground spice and caramalized sweetness attracted me to this stall. There was a man peeling pale pink sweet potatoes and soaking them into a tub of water.the chunky potatoes were crisping slowly infront of him on a cast iron tawa. These golden goodness were served on a leaf cup with a small toothpick on top. With a sprinkle of his home made masala and lime.

I bought one and started walking, every bite had sweet, spice and tangy notes. The gush of flavors made me go back for more. I'm sure you will enjoy this simple treat.


Spice Blend (Masala)

corriander seeds- 2 tbsp
fennel seeds- 1 tsp
cumin- 2 tsp
bishop seeds (ajwain)- 1 tsp
whole red chilli- 3- 4 each
black pepper corns- 1 tsp
sea salt to taste
dry mango powder (amchur)- 2 tsp
mustard oil- 4-5 tbsp

Sweet poatoes- 1kg


1. Place a pan over slow heat and add the corriander seeds and start toasting till the aroma releases, continue adding the black pepper corns and toast, cut the red chillis and partially remove the seeds and put them into the pan along with the soft spices. Toast for 10 minutes and cool them on a tray.
2. Crush the spices coarsely using a mortar and pestle, add the dried mango powder and sea salt and mix well.

3. Place a tawa or iron skillet on slow flame, add musratd oil and allow to smoke, add the sweet potatoes and coat them in oil.
4. Cook them over slow flame once they start turing golden, add 2 tbsp of the spice blend continue cooking for 35-40 minutes.
5. Once the potatoes are cooked soft inside and crisp ourside. Serve sprinkled with the masala and a hint of lime. Chatpata Shakarkhand Chaat!

Serving Ideas

Toss along with salads. Glass of Viognier will pair well.

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