My homemade version of this popular Indian street snack is gluten-free, refined sugar-free and totally yum! I made it for my cook club dinner and it was a HUGE hit. My girlfriends couldn’t stop raving about it (not trying to toot my own horn, but it made me so happy to see them reaching for seconds and thirds). It’s hard to describe in words that feeling of fulfilment when my loved ones appreciate my cooking.

Recipe

Sweet Potato Chaat

(Makes 2 servings)

Scrub two medium-sized sweet potatoes well, rinse and pat dry. Lightly rub with a little olive oil and salt, wrap in foil, prick with a fork in a few places and roast in a preheated oven at 190°C for 30-35 minutes or until the sweet potatoes are cooked through. Remove from oven and leave to cool.

Meanwhile, whisk some yogurt (use non-dairy for vegan version) with salt, pepper, black salt, red chilli powder and roasted cumin powder. Add a little jaggery/honey to sweeten.

Unwrap and thinly slice the cooled sweet potatoes. Layer the slices on a plate and sprinkle with some chaat masala, black salt, plain salt, red chilli powder and roasted cumin powder.

Ladle the seasoned yogurt over the sweet potatoes. Next, spoon some sonth and green chutney over the yogurt (you may have to thin them out with a little water). Garnish with some steamed mung bean sprouts, pomegranate arils, finely chopped onion, chopped cilantro and bhujia sev. Add as much or as little as you like.

Sprinkle a little more seasoning over the chaat and enjoy!