Sweet Potato Chaat

Ingredients

For Cooking Sweet Potato (Boil for 14-15 min)

• Sweet Potato Raw- 1lb
• Water to cook (Sweet Potato)- 2 QT
• Salt- 1 Tablespoon

For Coating Sweet Potato

• Cornstarch 2 1/2 tablespoons
• Rice Flour 1 3/4 tablespoons

For Assembling Sweet Potato

• Frying Oil- 1 QT
• Cooked Sweet Potato 1 Cup
• Mint Chutney 1 tbsp
• Tamarind Chutney- 1 tbsp
• Salt A pinch
• Roasted Cumin Powder A Pinch
• Lemon Juice- Juice of 1 Wedge
• Red Chilli Powder- A Pinch
• Chat Masala- A Pinch
• Cilantro Chopped 1/2 teaspoon

• Dice the Sweet potato into 1” thickness. In a deep sauce pot, add in water, salt, sweet potato and set it on induction or stove top.
• Let it boil and cook for 14-15 mins or till firm to bite.
• Once done strain the excess water out and let it dry on a tray naturally.

Method for Coating Sweet Potato and Frying:

• Switch on the fryer or set a pan with frying oil and heat it to 175 degree.
• In a mixing bowl mix cornstarch and rice flour, dredge the sweet potato in this mix.
• Pat off the excess flour mix and fry the potatoes till crispy .

Method for Assembling the Dish:

• In a mixing bowl, add in the fried potatoes, add salt, cumin powder, chili powder, chat masala, Mint Chutney, Tamarind Chutney, chopped cilantro, give it a nice stir, add in lemon juice and a final stir, make sure to taste and adjust seasoning if required.

Mint Chutney

Ingredients

Blend Together

• Mint Leaves 1/4cup
• Cilantro Leaves 1 cup
• Garlic Peeled       2 tsp
• Ginger Peeled 5 tsp
• Green Chili 1 seedless
• Lemon Juice- 1 3/4 tsp
• Ice Cubes 2 to 3 ice cubes

Add in Post Blending

• Yogurt 1/2 cup
• Salt 3/4 tsp
• Roasted Cumin Powde 1/2 tsp
• Chat Masala- 1 tsp
• Sugar- 1 tsp
• Black Salt 1/2 tsp

• •  
• Wash and pat dry mint and cilantro.
• In a blender add in all the ingredients to be blended together.
• Blend till a fine puree, pour it in a mixing bowl.
• Add in rest of the ingredients and taste for seasoning.

Tamarind Chutney

Ingredients:

•  
• Tamarind Pulp 1 1/2cups
• Water 1 cup
• Jaggery Grated 1 1/2 tbsp
• Sugar- 2 cups
• Kashmiri Chili 1 small
• Roasted Cumin Crushed 1 1/2 tsp
• Dry Ginger Powder 2 1/2 tsp
• Black Salt 1 1/2 tsp

Method

•  
• In a sauce pan, add tamarind pulp & water and let it boil.
• Add in all the spices and cook further for 5 min/2 tsps.
• Add in sugar and jaggery and cook for 10 mins and adjust the consistency if required add in hot water and cook for another 5 minutes. Let it cool down before using it for the chaat. Save it in a airtight container and use as required.

For Cooking Millets and Lentil (Boil for 14-15 min)

•  
• Sorghum Millet- Pre Soaked. 1/2 cup
• Proso Millet- Pre Soaked.       1/2 CUP
• Yellow Lentil- 1/4 cup
• Water- 5 QT (For all three ingredients)
• Salt- 1 Tablespoon

For Tempering the Khichdi

•  
• Ghee/ Clarified Butter- 5 tsp
• Onion Chopped 1 cup
• Tomato Chopped. 3/4 cup
• Garlic Chopped 2 tsp
• Ginger Chopped 1/8 cup
• Cumin 2 tsp
• Salt  3/4 tsp
• Red Chili 1
• Turmeric 3/4 tsp
• Roasted Cumin Powder 3 tsp
• Cilantro Roots Chopped 1 teaspoon
• Cilantro Leaves Chopped 1 teaspoon
• Mango Pickle Paste 2 tsp
• Water 5 QT
• Lemon Juice 1 Tablespoon

Method for Cooking Millets and Lentil

•  
• Cook all the millets in different pots with 1 tsp of salt, lentil and proso millet will cook in 15-20 mins and should have a little texture. Once done strain and reserve for later.
• Sorghum Millets will take approximately 1 hour to cook and should have a little bite. Once done strain and reserve for later.

Method for Cooking Khichdi

•  
• In a saute pan/ medium stock pot, add ghee/clarified butter and set it on induction/ stove top, once it heats up add cumin seeds cook for 10 sec and add ginger garlic.
• Once cooked till translucent add onion & cook further, add salt keep stirring add in red chili powder and turmeric and keep water handy, add in little bit if required.
• Add in tomato and cook further, add in the sorghum millet, proso millet and cook it along with onion tomato, add in cilantro roots and add in half water.
• Cook for 3-4 mins add in lentils and cook further with more water.
• Once 70% water is incorporated and some evaporated, add in Pickle paste and stir, add in salt and cumin powder and cook further.
• Finish with chopped coriander and lemon juice. Taste and adjust seasoning required.