Sweet potato chaat
Ingredients
Utensils
oven, knife, cutting board, baking sheet, bowl (small), bowl (large), whisk
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Nutrition per serving
Step 1/ 4
- 600 g sweet potatoes
- olive oil (for greasing)
- salt
- oven
- knife
- cutting board
- baking sheet
Preheat the oven to 200°C/400°F. With the skin on, slice the sweet potatoes into wedges. Transfer to a baking sheet, drizzle with some olive oil, season with salt and toss to combine. Let roast for approx. 25 - 30 min. or until the edges are brown and crisp.
Step 2/ 4
- ½ onion
- ½ lemon
- 40 g salted roasted peanuts
- 1 tomato
- cilantro (for serving)
- mint (for serving)
- bowl (small)
Slice onion and transfer to a small bowl. Add juice from half a lemon and salt to the bowl, then mix well and set aside. Roughly chop peanuts, cilantro, and mint. Dice tomato.
Step 3/ 4
- ½ lemon
- 1 tbsp tamarind paste
- 1 tsp chili flakes
- 1 tsp maple syrup
- 1 tbsp olive oil
- bowl (large)
- whisk
Add remaining lemon juice, tamarind paste, chilli flakes, maple syrup, olive oil, and salt to a large bowl. Whisk to combine and adjust the taste as needed. Add roasted sweet potatoes, drained pickled onions, and tomatoes to the bowl and toss lightly to combine.
Step 4/ 4
- chaat masala (for garnish)
Serve with cilantro, mint, roasted peanuts, and a pinch of chaat masala. Enjoy!
Enjoy your meal!
Tags
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