Chatpati Shakarkandi

  • 09 Feb - 15 Feb, 2019
  • Mag The Weekly
  • Cookery


· ½ kg sweet potato

· 2 tablespoon oil / ghee

· ¼ cup coriander and mint chutney

· ¼ cup tamarind chutney

· ½ cup curd

· Salt to taste

· 1 teaspoon roasted cumin powder

· ½ teaspoon red chili powder

· 1 teaspoon chaat masala

· 1 chopped green chili

· 2 tablespoon green coriander, chopped

· 2 tablespoon lemon juice

· ¼ cup pomegranate seeds

· ¼ cup nylon sev


Wash the sweet potato nicely. Pressure cook for one whistle. Peel and cut into small pieces. Add ghee or oil in a non stick pan and fry it till slightly golden brown. Remove from the pan. Arrange the sweet potato in the serving plate. Top with the coriander chutney. Sprinkle the tamarind chutney and add the curd. Sprinkle salt, red chili powder, roasted cumin powder and chaat masala. Sprinkle the lemon juice. Garnish with green chili, green coriander, nylon sev and pomegranate seeds on top. Serve immediately.