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| Main Ingredients | Medium sweet potatoes (shakarkand), Large potato |
| Cuisine | Indian |
| Course | Snacks and Starters |
| Prep Time | 11-15 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 2 medium sweet potatoes (shakarkand), peeled and cut into cubes
- 1 large potato, peeled and cut into cubes
- Oil to deep fry
- 1 tablespoon sweet date-tamarind chutney
- 1 tablespoon green chutney
- 1 teaspoon red chilli powder
- 1 teaspoon chaat masala
- 1 teaspoon roasted cumin powder
- 1-2 green chillies, finely chopped
- 1 teaspoon lemon juice
- 1 tablespoon fresh coriander leaves, finely chopped + for garnish
- Fresh pomegranate pearls for garnish
- Ginger strips for garnish
Method
- Heat sufficient oil in a kadai. Add the potato cubes and deep-fry until golden brown. Drain on absorbent paper.
- Deep-fry sweet potato cubes in the same oil till golden brown. Drain on absorbent paper.
- Put fried potatoes and sweet potato cubes in a bowl. Add date-tamarind chutney, green chutney and mix. Add chilli powder, chaat masala, cumin powder, green chillies, lemon juice and coriander leaves and mix well.
- Transfer into a serving bowl, garnish with coriander leaves, pomegranate pearls and ginger strips and serve immediately.
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