Category Archives: Sweet Potato / Sakarakndi

Recipe – Sweet Potato Chaat

sweet potato chaat

 

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 4

Ingredients

  • Sweet Potato: 2, large
  • Butter / any cooking Oil: 2 Tablespoon
  • Salt: 1 Teaspoon or as required
  • Black Pepper powder: ½ Teaspoon
  • Red chili powder: ¼ teaspoon
  • Onion: 1 small, finely chopped
  • Tomato: 1 small, finely chopped
  • Ginger: ¼ teaspoon, finely chopped
  • Garlic: ¼ Teaspoon, finely chopped
  • Green Chutney: 1 tablespoon
  • Curd: 2 Tablespoon
  • Tamarind Chutney: 1 Tablespoon
  • Thin sev / bhujia: 1 Tablespoon

Method

  • Cut the sweet potatoes into 2 pieces. Do not peel it
  • Cook them in pressure cooker till 2 whistles or boil them in 6-7 cups of water until soft.
  • Take out and check if potatoes are cooked. If not, cook again for 5-10 minutes
  • Take them out
  • Peel the skin and cut into small cube pieces.
  • Heat a pan
  • Add 1 tablespoon oil and heat for 1 minute
  • Add chopped onion, ginger, garlic
  • Saute for 3 minutes
  • Add tomato and chili
  • Saute for another 2 minutes
  • Add sweet potato pieces, salt, black pepper powder
  • Mix well and cook for another 2 minutes
  • While serving transfer the sweet potatoes in a bowl, add green chutney, tamarind chutney, curd and sev and serve immediately.
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Recipe – Sweet Potato Stuffed Boat

IMG_0743

 

Prep Time: 15 minutes

Cook Time: 1 hour

Serves: 4

Ingredients

  • Sweet Potato: 2, large
  • Butter / any cooking Oil: 2 Tablespoon
  • Salt: 1 Teaspoon or as required
  • Black Pepper powder: ½ Teaspoon
  • Dried Oregano: ½ Teaspoon
  • Red chili powder: ¼ teaspoon
  • Peanuts: 10-12 (optional)
  • Mozzarella cheese: 2 tablespoon, grated
  • Onion: 1 small, finely chopped
  • Tomato: 1 small, finely chopped
  • Ginger: ¼ teaspoon, finely chopped
  • Garlic: ¼ Teaspoon, finely chopped
  • Green chili: 1, finely chopped
  • Lemon juice: 1 teaspoon

Method

  • Preheat the oven to 375 F / 190 C
  • Wash the sweet potatoes and drain the water
  • Cut them lengthwise into 2 pieces. Do not peel it
  • Place them in a baking tray
  • Brush them with 1 tablespoon oil /butter all around
  • Bake for 45 minutes in the pre-heated oven
  • Take out and check if potatoes are cooked. If not, bake again for 5-10 minutes
  • Take them out
  • Mark small squares on the sweet potato, leaving a thin layer inside with the skin, so that it can stand up on its own. Using a spoon, take out the cube pieces.
  • Heat a small pan on cooktop
  • Add 1 tablespoon oil and heat for 1 minute
  • Add chopped onion, ginger, garlic and peanuts
  • Saute for 3 minutes
  • Add tomato and chili
  • Saute for another 2 minutes
  • Add sweet potato pieces, salt, black pepper powder, lemon juice and dried oregano
  • Mix well and cook for another 2 minutes
  • Turn off the heat
  • Pre-heat the oven to 375 F / 190 C again
  • Fill the cooked sweet potato pieces in the sweet potato skin boats
  • Add little cheese on top
  • Bake for another 10 minutes
  • Serve

Cook’s Note

  • If the sweet potatoes are too hard to cut initially, bake them without cutting and once baked cut it lengthwise.
  • Checkout the recipe video in the following link:

https://youtu.be/utI143r7isE

 

 

Recipe – Cut Mirchi Chaat

IMG_0479-2572x3192

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Serves: 4

Ingredients

  • Long Green Jalapeno (Badi Hari Mirchi): 4
  • Gram Flour (Besan): ¾ Cup
  • Rice Flour: ¼ Cup
  • Water: ¼ cup or as required
  • Salt: 1 Teaspoon
  • Oil: For deep fry

For the stuffing

  • Potato: 4 medium sized, boiled and mashed
  • Ginger garlic, finely chopped or paste: 1 Teaspoon
  • Chaat masala: 1 teaspoon
  • Garam masala: ¼ teaspoon
  • Salt: ½ teaspoon or to taste
  • Lemon juice: a few drops
  • Cumin Powder: ¼ Teaspoon
  • Red chili powder: ½ Teaspoon

For assembling

  • Onion: 1 medium sized, finely chopped
  • Coriander leave: 2 tablespoon, finely chopped
  • Green Chutney: 2 Tablespoon
  • Tamarind Chutney: 2 Tablespoon
  • Thin Sev / bhujia: 2 Tablespoon
  • Chaat Masala: ½ teaspoon

Method

  • Mix gram flour, rice flour, 1 teaspoon salt and water in a bowl. Whisk well and make a smooth thick batter. Keep it aside.
  • Heat oil for deep fry.
  • Take the jalapeno /mirchi. Wash them and pat dry.
  • Dip one jalapeno in the besan batter and coat it well all around.
  • Once oil is hot, deep fry the mirchi in medium heat till crispy and golden brown from outside.
  • Likewise fry all the jalapenos.
  • In a deep bowl, add boiled-mashed potato, ginger-chili paste, chaat masala, garam masala, salt, lemon juice, red chili powder, cumin powder. Toss everything very all.
  • Take a fried jalapeno and cut it vertically. Slit open it, do not divide it into 2 pieces, it should be intact from bottom.
  • Using a spoon, take out the seeds from the jalapenos.
  • Fill it with potato masala.
  • Spread little green chutney on top.
  • Spread little tamarind chutney on top.
  • Add some chopped onion, coriander leaves and thin sev.
  • Sprinkle some chaat masala and serve hot.

Cook’s Note

  • You may use any combination of vegetable of your choice for the stuffing. I even tried it with sweet potato and it turned out really well.
  • After making the Mirchi chaat, you may cut it into 3-4 pieces and then serve.

Recipe – Sweet Potato Scoop Chaat / Tostitos Scoop Chips Chaat

sweet potato scoop

Recipe Name: Sweet Potato Chaat / Tostitos Scoop Chips Chaat / Bite Size Nachos with Sweet Potato/ Tortilla Scoop Chips with Sweet Potato Chaat / Shakarkandi ki Chaat

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Serves: 4

Ingredients

  • Sweet Potato: 1 large
  • Olive oil: ½ tablespoon
  • Salt: 1 teaspoon or to taste
  • Black pepper powder: ½ teaspoon
  • Green chili: ½ teaspoon chopped
  • Onion: 1 small, finely chopped
  • Chaat Masala: ½ teaspoon
  • Green Chutney: 1 tablespoon
  • Sev / Bhujia: 1 Tablespoon
  • Roasted Peanuts: 1 tablespoon
  • Papdi / Scoops chips: 30

Method

  • Peel sweet potato and cut into very small pieces. Wash them and drain the excess water.
  • Heat oil in a pan. Add sweet potato pieces and salt. Sprinkle a few drops of water and cover it for 8 minutes or till it is soft. Remove the cover, add black pepper powder and green chili. Roast for 2-3 minutes and turn off the heat. Transfer this to a bowl.
  • Add chopped onion, chaat masala, green chutney, sev, peanuts and mix well.
  • Fill the scoops with the sweet potato chaat just before serving.
  • Enjoy!!!

Cook’s Note

  • You may roast the sweet potato in oven as well. In a baking pan, add sweet potato pieces, oil, salt and black pepper. Mix well and bake for 25 minutes in 350 F / 175 C.
  • You may add pomegranate arils or finely chopped apple pieces in the chaat.
  • Green Chutney Recipe