Chaat with sweet potato pakora
Votes: 1
Time: 45 min.
Complexity: average
Servings: 10
Complexity: average
Servings: 10
Nutritional value per serving:
Calories 386, total fat 23 G., saturated fats 2 G., proteins 6 G., carbohydrates 39 G., fiber 5 G., cholesterol 2 mg, sodium 432 mg, sugar 9 G.
Calories 386, total fat 23 G., saturated fats 2 G., proteins 6 G., carbohydrates 39 G., fiber 5 G., cholesterol 2 mg, sodium 432 mg, sugar 9 G.
"Chaat with sweet potato pakora is my take on traditional Indian chaat," shares Chef Manit Chauhan. "Chaat means 'to lick' in Hindi. Indeed, with this combination of flavors and textures, it's hard not to lick your fingers. This crispy chaat is made with sweet potato, besan, rice flour, and spices. Topped with a zesty tamarind chutney and a refreshing yogurt sauce, this sweet and spicy combination is truly addictive! Topped with crispy sev noodles, onions, pomegranate seeds, and fresh coriander leaves, this chaat is delicious any time of year, but the sweet potato pakora makes it perfect for autumn and Diwali."
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g of sweet potato
- 1.5 cups besan (chickpea flour)
- 0.5 cup rice flour
- 1 tbsp ginger-garlic paste
- 1 tbsp. dried fenugreek leaves
- 1 teaspoon chili powder
- 0.5 tsp ground turmeric
- 1 cup seltzer water
- 0.5 cup plain yogurt
- 1/4 teaspoon sugar
- 2 tbsp. l. store-bought tamarind chutney
- 1 tsp. chaat masala
- 0.5 tsp ground roasted cumin
- Juice of half a lemon
- 1 tbsp chopped cilantro leaves
- 1/4 tbsp. pomegranate seeds
- 1/4 cup fine sowing
- Special equipment: mandoline vegetable slicer
We recommend
Recipes with similar ingredients: sweet potato, yogurt, rice flour, chickpea flour, pomegranate, chutney sauce, tamarind, fenugreek, turmeric
Cooking the dish according to the recipe:
- Fill a large, heavy-bottomed pot (like a kazan) about a third full with oil. Attach a deep-fry thermometer to the pot and heat the oil over medium heat to 175°C.
- Peel and slice the sweet potatoes into rounds about 0.3 cm thick. In a large bowl, combine the besan, rice flour, ginger-garlic paste, fenugreek, chili powder, turmeric, and 0.5 teaspoon salt. Add seltzer water and mix until smooth. Add the sweet potatoes and toss to coat.
- Working in batches, deep-fry the sweet potatoes until golden brown, 6-8 minutes. Transfer them with a slotted spoon to a paper towel-lined plate to drain. Before adding the next batch, heat the oil to 350°F (175°C).
- In a small bowl, combine the yogurt, sugar, and 1/8 teaspoon of salt. Top the sweet potato pakora with the tamarind chutney and yogurt sauce. Sprinkle with chaat masala and ground cumin. Drizzle with lemon juice and garnish with finely chopped cilantro, pomegranate seeds, and sev.
Author of the recipe - Chef Maneet Chauhan is a food writer, television personality, and restaurant owner in Nashville, Tennessee.
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