Shakarkandi Chaat

Cook along · 10 steps

Method

1. 1

   Wash sweet potatoes and pressure cook for about 30 minutes until completely soft. Let the cooker cool naturally.

2. 2

   Peel the sweet potatoes and cut into thick slices — not too thin, keep them chunky.

3. 3

   Heat 1 tsp ghee in a pan. Fry the sweet potato slices on medium flame until golden and crispy on both sides. Remove to a plate.

   

4. 4

   For mango chutney: grind roasted peanuts, ginger, raw mango, mint leaves, coriander leaves, salt, lemon juice, and ¼ cup water into a smooth chutney.

5. 5

   For curd mixture: whisk 1 cup curd with rock salt, roasted cumin powder, and ¼ cup water until smooth.

   

6. 6

   Arrange the fried sweet potato slices on a serving plate.

7. 7

   Pour the curd mixture over the sweet potatoes. Add mango chutney and date-tamarind chutney on top.

8. 8

   Top with finely chopped raw mango, crushed peanuts, and grated beetroot.

   

9. 9

   Sprinkle roasted amaranth powder and garnish with coriander leaves.

10. 10

    Offer to Lord Jagannath with tulsi leaves.