Shakarkandi chaat is naturally built for bold contrasts: warm sweet potato, sharp lemon, juicy anar and fresh herbs. Baking gives the cubes caramelised edges without deep-frying.
Prep
12 min
Cook
25 min
Total
37 min
Yield
Serves 3
Oven-bakedNo deep-fryingStreet-food inspired
Make it
Method
01
Heat the oven to 220°C. Toss sweet potato with oil, cumin and a small pinch of salt.
02
Spread on a large tray without crowding and bake for 22–25 minutes, turning once, until tender and browned.
03
Transfer to a bowl while warm. Add chaat masala, chilli and enough lemon juice to brighten the sweetness.
04
Fold in pomegranate and coriander just before serving so they stay fresh.
Kitchen notes
Cut equal 2 cm cubes so everything cooks together.
Add roasted peanuts only if they suit your household's allergy needs.
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Before you cook
Wash produce under clean running water, keep preparation surfaces clean and cook ingredients that require cooking thoroughly. Check packaged ingredients for allergens. “Healthy” here means produce-forward recipe inspiration, not medical or personalised nutrition advice.