Shakarkandi Chaat Recipe

Preparation time 10 minutes
Cooking time 15-20 minutes
Serving 2

For Red Chilli Chutney
2 tbsp Oil,
¼ tsp Fenugreek seeds,
1 tsp Cumin seeds,
1 tsp Fennel seeds,
1 Black cardamom seeds,
1 large Onion, chopped,
½ inch Ginger, chopped,
2-3 Garlic cloves, roughly chopped,
10-15 Dry red chillies, seedless, soaked,
1 tbsp Jamun vinegar,
Salt to taste,
½ tbsp Mustard oil,
1 tbsp Jaggery powder,
½ cup Water,

For Shakarkandi Chaat
2-4 Sweet potato, parboiled, roasted, peeled, diced,
¼ cup Ghee,
Prepared Red Chutney,
Salt to taste,
1 inch Ginger, chopped,
2-3 Green chilli, chopped,
Few Coriander leaves, chopped,
1 large Onion, chopped,
Few Puffed rice,

Coal for roasting,

For Garnish
Puffed rice,
Coriander sprig,

For Red Chutney
In a kadai add oil, fenugreek seeds let it splutter.
Add cumin seeds, fennel seeds, black cardamom seeds, onion, ginger and garlic saute for a minute.
Add soaked red chillies and cook for 5 minutes.
Add jamun vinegar, salt to taste and mix well. Cook on medium flame for a minute.
Add mustard oil, jaggery powder and water and cook for more 5 minutes until the chillies turn soft.
Onces it’s cool down grind it into a smooth paste.

For Roasting
Place the parboiled sweet potato on semi hot coal and roast it from all the sides properly.
Onces the potatoes are cool enough to handle, peel them and cut into dice and keep aside for future use.

For Shakarkandi Chaat
In a bowl, add ginger, green chillies, onion, coriander leaves and mix it well and keep aside for future use.
Heat ghee in a shallow pan, add sweet potato and fry until nice crisp from all the sides.
Onces it’s done transfer it into a bowl and keep aside for future use.
In the same pan, add prepared red chutney and saute for a minute.
Add a little water and mix it well. Add salt to taste, add fried sweet potato and toss it well.
Add the chopped onion green chilli mixture and puffed rice and mix it well.
Garnish it with puffed rice and coriander sprig and serve warm.

(Recipe by Chef Ranveer Brar)

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