Shakarkandi (sweet potato) chaat

Chef Romy Gill shares her recipe for shakarkandi chaat. This fragrant sweet potato chaat with lime and mint is a Punjabi classic.

Romy says: “I enjoyed eating this simple chaat on a holiday in Punjab. The sweet potatoes in India are a little different to what you find in the UK, but they taste similar when served like this.”

Serve with Romy’s tamarind and date chutney.

  • Serves 4 as a snack
  • Hands-on time 10 min. Simmering time 20-25 min

Nutrition

Calories
70kcals
Fat
0.5g (no saturated)
Protein
1.4g
Carbohydrates
14g (11g sugars)
Fibre
2.1g
Salt
1.4g

delicious. tips

  1. Black salt (kala namak) is actually a dark pink colour; it’s used in Indian dishes to add a savoury, slightly smoky flavour. Buy it in Indian grocers or online.

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