This Sweet Potato Chaat is a super simple dish to make and a great way to enjoy this nutritious root vegetable. Also called Shakarkandi Chaat or Ratalu ki Chaat, this dish is also one of many that can be eaten on days of fasting such as Ekadashi.
Whenever Devshayani Ekadashi (popularly referred to as Ashadi Ekadashi) is round the corner, I seem to want to post recipes Vrat ka Khana. Having grown up in Maharashtra, I am particularly attached to this Ekadashi because of the Bhakti Sampradayam associated with this day. I particularly look forward to the Abhangs sung on this day in praise of Lord Vitthal.
Coming back to the Sweet Potato Chaat, I think it is particularly suited for days of fasting because it is easy to make, so we don’t have to spend a lot of time in the kitchen. More importantly, this Shakarkandi Chaat is filling and nutritious keeping those hunger pangs at bay.
Sweet Potato Chaat for Fasting Days
In Western and Northern India, Sweet Potato (known as Shakarkand or Ratalu in Hindi and Ratalye in Marathi) is one of the root vegetables that can be eaten on days of fasting such as Ekadashi or Navratri. However, how you flavour it is also important because you can use only certain spices.
The allowed list of spices varies with region/community/day of fasting, so please follow the customs you adhere to.
- In this recipe, I have used:
- Sendha Namak or Himalayan Pink Salt
- Pepper Powder
- Roasted Cumin Powder
- In addition, I used yogurt or dahi. You can omit this, however, I like the moisture it brings to this otherwise dry dish.
- For a vegan version, omit the yogurt. You could use lemon juice to add a bit of tang or then mositure.
- This chaat is tastes good when the sweet potato is still warm, so cook the sweet potato just before you are ready to serve the chaat.
Other Sweet Potato Recipes
- Ratalyacha Kees | Spicy, Nutty Grated Sweet Potato Stir-Fry
- Sweet Potato in Jaggery Syrup | Gudwali Shakarkandi | Glazed Sweet Potato
Other Recipes for Ekadashi or Navratri Fasts (Upvas ka Khana)
- Dahi Sabudana
- Farali Misal (Without Sabudana)
- Dahi Wale Aloo
- Vrat ki Kadhi | Farali Kadhi | Rajgira Kadhi
How to Make Sweet Potato Chaat | Shakarkandi Chaat
- Wash and scrub 2 large sweet potatoes (~300 gms) well under running water.
- Transfer to a large vessel and add enough water to cover them. You can cut them in half before cooking them if you so wish.
- Pressure cook for 2 to 3 whistles. When you insert a knife into the cooked sweet potato, it should pass through it smoothly but the sweet potato should not break or become mushy.
- Let the sweet potato cool a bit.
- Peel and cut into large cubes.
- Divide into 2 portions.
- Sprinkle each portion with some Sendha Namak (Himalayan Pink Salt), Pepper Powder, and Roasted Cumin Powder.
- {Optional} Squeeze some lemon juice or add well-beaten yogurt to the Sweet Potato Chaat.
- Serve the Sweet Potato Chaat immediately.
Recipe for Sweet Potato Chaat | Shakarkandi Chaat
Sweet Potato Chaat | Shakarkandi Khaat
Equipment
- Pressure Cooker
- Large Bowl/Vessel
- Chopping Board & Knife
- 2 Serving Bowls
Ingredients
- 2 Sweet Potatoes (~300 gms)
- Water as Needed
- 1/4 tsp Sendha Namak (Himalayan Pink Salt) (For Vrat ka Khana; else regular salt)
- 1/4 tsp Cumin Powder
- 1/8 tsp Pepper Powder
- 1/2 cup Yogurt (Well beaten)
Instructions
- Wash and scrub 2 large sweet potatoes (~300 gms) well under running water.
- Transfer to a large vessel and add enough water to cover them. You can cut them in half before cooking them if you so wish.
- Pressure cook for 2 to 3 whistles. When you insert a knife into the cooked sweet potato, it should pass through it smoothly but the sweet potato should not break or become mushy.
- Let the sweet potato cool a bit.
- Peel and cut into large cubes.
- Divide into 2 portions.
- Sprinkle each portion with some Sendha Namak (Himalayan Pink Salt), Pepper Powder, and Roasted Cumin Powder.
- {Optional} Squeeze some lemon juice or add well-beaten yogurt to the Sweet Potato Chaat.
- Serve the Sweet Potato Chaat immediately.
Notes
Nutrition
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