When in Delhi and wandering through the local markets, one cannot miss the food carts strategically lined up along roadsides, offering mouth-watering temptations in the form of aloo tikki, bhel puri and many other chaats.
However, one special fare stands out among them — coal-roasted sweet potato, arranged neatly on stands alongside tiny lemons and star fruit.
The serving is a sight to behold when your turn arrives. The cartman picks a sweet potato, warms it over hot charcoal, then skilfully peels, dices and plates it. For the topping he sprinkles some chaat masala, squeezes the juice of a half of a lemon and tosses them well before handing it over to the customer waiting in the queue. The shakarkandi as it is called in the Hindi-speaking North leaves the taste buds tingling with spicy, salty, tangy, and sweet flavours. Vegans and gluten watchers can find it a great snack or lunch item.
Nutrition in sweet potato
Sweet potatoes, a delicious and widely accepted whole food, are full of essential nutrients such as vitamins A and C and fibre. “Sweet potatoes are rich in vitamin A, contributing to enhanced eye health and providing a substantial source of dietary fibre. They promote gut health and maintain a low glycaemic index suitable for people with diabetes,” says Palak T Punamiya, nutritionist, Bengaluru.
This root is also rich in vitamin E. It is good for the immune system and is an antioxidant with anti-inflammatory properties, adds Punamiya.
Many preliminary studies reveal that sweet potatoes help to stabilise blood sugar levels. “For vegans, sweet potatoes are better alternatives to meat’s nutritional benefits. Cooked sweet potatoes can be a good option in paleo diet,” says Punamiya.
While side effects are uncommon, some individuals may develop itching, stomach upset or rashes after eating sweet potato dishes. “The recommended daily intake is one medium-sized sweet potato. Diabetic individuals can safely consume it 3-4 times a week,” Punamiya says.
In several parts of India, roasted sweet potatoes are typically tossed with crunchy peanuts, chaat masala and crispy papdi or deep fried home-made wheat crackers. Here is a recipe for making the desi-style snack. Have it with sweet tamarind chutney and coriander chutney as dips.
Ingredients
- Sweet potatoes – 3 to 4, large, clean, fresh
- Roasted peanuts – 4-5 teaspoons
- Deep fried wheat crackers (papdi) – 10
- Chaat masala
- Pomegranate arils – as required.
- Sev (fried long thin strands made with salted gram flour batter)
- Fresh coriander
- Coriander chutney or sweet tamarind chutney – optional
- Lemon juice
Method
- You can oven-roast, steam or cook the sweet potatoes. In this recipe, they are oven-roasted.
- Preheat the oven to 350°F. Meanwhile, peel and dice the sweet potatoes into one-inch cubes.
- Transfer the sweet potato cubes to a bowl.
- Add oil, 1/2 teaspoon chaat masala and 1/2 teaspoon salt to the cubes. Toss till all the cubes are coated well with the masala.
- Spread the cubes on a baking tray lined with a baking sheet.
- Roast at 350°F for 15 to 20 minutes until the sweet potatoes are tender but retaining their shape. Take care not to overcook them.
- Transfer the roasted sweet potato cubes to a large bowl. Add roasted peanuts, 8-10 crushed papdis and two tablespoons of pomegranate arils.
- Optional: You can also add coriander chutney and sweet tamarind chutney to the sweet potato medley. Mix everything well and keep the bigger ingredients distinct from one another while taking care to avoid a squishy mix.
- Drizzle a spoonful of lemon juice.
To serve
Take a scoop of the sweet potato chaat in a serving bowl, sprinkle a little chaat masala on top, throw in finely chopped coriander leaves, sev and some more pomegranate arils. Your healthy-cum-delicious snack is ready to eat.
Editor’s Pick: Sweet Potato Halwa.
