Roasted Sweet Potato and Crispy Chickpea Chaat

Sweet, spicy, tangy and crispy - this chaat is an explosion of flavours! t's relatively quick to put together and is great starter for any Indian meal.

Servings:

Around 3-4

Ingredients:

Roasted sweet potato

2-3 medium sized sweet potatoes chopped into small cubes

1/2 teaspoon chaat masala

1/2 teaspoon salt

Pinch of chilli powder

Pinch of ground cumin

Crispy chickpeas

1 - 1.5 cup of cooked chickpeas

Pinch of chilli powder

Pinch of chaat masala

1 teaspoon of garlic powder

Salt to taste

Coriander chutney

2 cup of fresh coriander

1 inch piece of ginger

2 medium garlic cloves

1/2 teaspoon of cumin

Salt to taste

1/2 -1 teaspoon sugar

1-2 tablespoons of lemon juice

Tamarind and date chutney

1/4 cup tamarind paste

3 soft dates

Brown sugar (optional)

Pinch of chilli powder

2 tablespoons of water (add more if required)

Garnishes

Yoghurt (I used about a cup)

Chopped red onion

Pomegranate seeds

Sev

Steps:

1. Preheat the oven to 200 degrees C. Add the ingredients for the sweet potato in a bowl, drizzle with oil and mix until the sweet potato is fully coated. Place in a roasting tin and roast in the oven for 30 minutes or until tender

2. Add the ingredients for chickpeas in the same bowl used for the sweet potato, drizzle with oil and mix until chickpeas are fully coated. Place in the oven (you can do it alongside the sweet potato) and roast for 20-30 minutes or until hard and crispy.

3. Add the ingredients for the coriander chutney to a food chopper/grinder or high speed blender (I found a grinder works best for chutneys). Add a splash of water if needed but not too much otherwise the chutney will thin out.

4. Add the ingredients for the tamarind chutney to a small pan and heat. Let the mixture simmer on low heat until the dates have softened (around 7-8 mins). Stir frequently to ensure the mixture doesn’t burn. Add more water and sugar if required. Once the mixture has cooled, blitz in a grinder and set aside

5. Once the chickpeas and sweet potatoes are done, remove from the oven and transfer to a plate. Drizzle the two chutneys on top and add the yoghurt and other garnishes. Mix together and serve!