India x USA
Sweet potato chaat chips
Crisp sweet potato chips that got caught in the chaat wala's crossfire.
50 minTime
5 gProtein each
mediumSpice
Shakarkandi gets crunchy3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original338kcal
5 gprotein
6 gfibre
50minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Simmer the tamarind and jaggery in 1/2 cup water for 8 minutes, strain and add half the cumin and a pinch of salt.
- 2Blend the coriander, mint, green chilli, lemon juice and salt with 2 tbsp water to a smooth green chutney. Whisk the curd with the sugar.
- 3Slice the sweet potato 2 mm thin on a mandoline, soak in cold water 10 minutes and pat completely dry.
- 4Heat oil in a kadai to about 160°C. Fry in small batches for 3 to 4 minutes, stirring, until crisp. Watch closely and fry with care.
- 5Drain on paper and sprinkle with chaat masala and chilli while hot.
- 6Pile the chips on a plate, spoon over curd and both chutneys, then scatter onion, pomegranate, sev and the remaining cumin. Serve at once.
Serve it like this
Heap on a wide plate or leaf bowl, curd and chutneys zigzagged on top, sev showered last.
