Shakarkandi chaat
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Sweet potatoes roasted over coals, sliced and tossed with lemon, chaat masala and black salt; a simple winter street snack.
Region: DelhiOccasion: Winter; also eaten on fasting days without the chaat masalaTime: 45 minServes: 3Vegan
Ingredients
- 4 medium sweet potatoes (shakarkandi)
- Juice of 1 lemon
- 1 tsp chaat masala, ½ tsp black salt
- ½ tsp roasted cumin powder
- A pinch of red chilli powder
- 1 tbsp chopped coriander
Method
- Wash the sweet potatoes and roast them in hot coals, over a gas flame on a wire rack, or in an oven at 200 °C until soft inside, about 30–40 minutes.
- Peel off any burnt skin and cut into thick slices or cubes.
- Sprinkle with the spices and black salt.
- Squeeze lemon over them, add coriander, toss and serve warm.
History
Roasting sweet potatoes in the embers of a cart's brazier is a winter sight across Delhi and north India.
Significance
Shakarkandi chaat is cheap, filling and warming in Delhi's cold months, and plain roasted sweet potato with rock salt is eaten on fasting days.