Dishoom House Chaat Recipe
Warm-cold, sweet-tangy, moreish. Golden-fried sweet potato covered with cool oat yoghurt, pomegranate, beetroot, radish and carrot.
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Ingredients
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Sweet Potato Chaat
Toppings
Method
Preparation of Sweet Potatoes
Peel and Cut Sweet Potatoes
Peel the sweet potatoes and cut them into small cubes, approximately 1-inch in size.
Fry the Sweet Potatoes
In a deep pan, heat oil over medium heat. Once hot, carefully add the sweet potato cubes and fry until golden brown and crispy, about 8-10 minutes. Remove them from the oil and place them on a paper towel to drain excess oil.
Season the Sweet Potatoes
While the sweet potatoes are still hot, sprinkle them with salt, cumin powder, coriander powder, and chili powder. Toss gently to coat evenly.
Assembly
Layer the Ingredients
In a serving dish, create a bed of the seasoned sweet potatoes. Top with a generous dollop of oat yogurt, spreading it evenly over the sweet potatoes.
Garnish and Serve
Drizzle lemon juice over the top and garnish with fresh cilantro. Serve immediately to enjoy the warm-cold contrast.