Sweet potato and roasted peanut chaat

Ingredients

• •2 medium sweet potatoes
• •1/3 cup raw skin-on peanuts
• •1/2 tsp groundnut oil
• •1 small red onion, finely chopped
• •1 green chili, minced
• •1/2-inch fresh ginger, finely minced
• •2 tbsp fresh pomegranate pearls
• •3 tbsp finely chopped fresh coriander leaves
• •1 tbsp fresh mint leaves, finely chopped
• •1/2 tsp roasted cumin powder
• •1/4 tsp amchur (dry mango powder)
• •1/4 tsp Kashmiri red chili powder or crushed black pepper
• •1 tbsp freshly squeezed lime or lemon juice

Method

1. 1

   Steam or boil the whole sweet potatoes until tender but still firm (approx. 8–10 minutes). Peel, cut into 1/2-inch cubes, toss with 1/2 tsp oil and a pinch of salt, then roast at 200°C for 10–12 minutes until the edges are golden and lightly crisp.

2. 2

   Dry roast the raw peanuts in a small pan over a medium-low flame for 5–7 minutes until fragrant, blistered, and deeply crunchy.

3. 3

   Allow them to cool slightly, then coarsely crush half of them with a rolling pin (keeping the other half whole).

4. 4

   Add the warm, roasted sweet potato cubes directly into a large mixing bowl.

5. 5

   Toss in the roasted peanuts, chopped red onion, green chili, and ginger.

6. 6

   Sprinkle the roasted cumin powder, amchur, and chili powder evenly across the mixture.

7. 7

   Drizzle the fresh lime juice over the top and gently toss to coat each cube without mashing the sweet potato.

8. 8

   Finish with fresh coriander, mint, and pomegranate pearls for sweetness and crunch. Serve immediately while warm or at room temperature.