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Shakarkandi Ki Chaat

30 min


260 to 270 grams sweet potatoes or 1.5 to 2 cups chopped boiled sweet potatoes (shakarkandi)

¼ teaspoon IWP black pepper powder (kali Mirch powder)

½ teaspoon IWP mango powder or amchur powder or add as required

½ to 1 teaspoon lemon juice

Rrock salt (edible and food grade) or sendha namak as required

For Garnishing

1/2 handful coriander leaves

1 1/2 tablespoon sev

How to prepare

Firstly rinse 260 to 270 sweet potatoes very well in water. 

Then steam them in a pressure cooker or a pan. If cooking in a pressure cooker, then pressure cook for about 3 to 4 whistles with water just about covering the sweet potatoes.

Making Shakarkandi Ki Chaat:

After the sweet potatoes are cooked well and when they become warm, then peel them lightly and chop them. Take them in a bowl.

Add 1/4 teaspoon IWP black pepper powder, 1/2 teaspoon IWP Mango powder, and rock salt (sendha namak).

If making for regular days, then you can also add IWP red chili powder and IWP chaat masala powder.

Some roasted IWPcumin powder can also be added. You can add the spice powders less or more as per your taste preferences.

Then 1/2 to 1 teaspoon lemon juice.

Mix gently. Check the taste and add any of the spice powders or lemon juice if required.

To complete it off, garnish the chaat with sev, coriander leaves and pomegranate seeds and serve fresh!

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