Indian Sweet Potato Salad (Sweet Potato Chaat Recipe)

Indian style sweet potato salad served on a wooden bowl with pomegranate seeds and coriander leaves on the side.

No ratings yet

Indian Sweet Potato Salad (Sweet Potato Chaat Recipe)

This Indian-style sweet potato salad is made with spiced roasted sweet potatoes tossed with creamy yogurt, crunchy carrots, fresh cucumber, and aromatic Indian spices.

Course Side Dish

Cuisine Indian

Keyword indian sweet potato salad, sweet potato chaat

Diet Vegetarian

Method Air Fryer, Stovetop

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 278kcal

Author Bhavana Patil

Ingredients

For Sweet Potato

2 small sweet potatoes (about 250 grams)
½ teaspoon red chili powder
¼-1/2 teaspoon chaat masala
salt to taste
1 teaspoon ghee (or oil)

For Salad

1 cup whisked yogurt
¼ cup carrot shredded
¼ cup cucumber shredded
½ teaspoon roasted cumin powder
salt and pepper to taste
2 tablespoons roasted peanuts
2 tablespoons pomegranate arils
2 tablespoons coriander leaves

Instructions

Rinse the sweet potatoes and boil or steam them in a stovetop pressure cooker, Instant Pot, or pan.
I pressure-cooked them for 1 whistle with some water. Allow the pressure to release naturally before opening the cooker.
Note: The boiled sweet potatoes should be fork-tender. Avoid overcooking them, as they can become too soft or mushy.
After peeling the skin, cut into cubes (around 1-inch cubes)
Heat a pan over medium heat and add homemade ghee or oil. Add the diced sweet potatoes and sauté until lightly golden. Then add Kashmiri red chili powder, chaat masala, and salt to taste. Sauté for another 1-2 minutes until well coated with the spices and crispy.
You can also air-fry them at 400°F (200°C) for 10-12 minutes until they are golden and crispy.
In a mixing bowl, add whisked yogurt (or Greek yogurt), shredded carrot, shredded cucumber, roasted cumin powder, salt, and black pepper powder. Mix everything well.
Add the roasted sweet potatoes, air fryer roasted peanuts, pomegranate seeds, and coriander leaves.
Enjoy the Indian style sweet potato salad immediately.

Notes

You can also add instant pot boiled chickpeas, or moong sprouts to this salad.
Cook the sweet potatoes just right. They should be tender but still firm enough to hold their shape. Avoid overcooking, as they can become mushy.
If you are making this salad during fasting (vrat) days, skip red chili powder and chaat masala powder. Instead, use green chilies or pepper powder.
For a chaat-style twist, drizzle some coriander mint chutney and top it with crispy sev. Skip tamarind date chutney as the sweet potatoes are already sweet.
Add some crispy puris (papdis) if desired.

Nutrition