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Main Ingredients | Large sweet potatoes, Fresh pomegranate pearls (taze anardane) |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 2 large sweet potatoes, washed thoroughly
- 2 tablespoons fresh pomegranate pearls (taze anardane)
- 1/2 cup roasted peanuts
- Rock salt to taste (sendha namak)
- 1 teaspoon chaat masala
- 3 tablespoons chopped fresh coriander leaves
- 2 tablespoons lemon juice
- Ginger strips to garnish
Method
- Halve the sweet potatoes. Heat a non-stick pan, add sweet potatoes, cover and roast on medium heat for 20-25 minutes or till they become soft.
- Peel the roasted sweet potatoes and cut them into bite sized cubes and put them into a bowl.
- Add pomegranate pearls. Slightly crush the peanuts and add to the bowl.
- Add sendha namak, chaat masala powder, 2 tbsps coriander leaves and lemon juice and mix well.
- Add remaining coriander leaves. Mix well and transfer into serving bowls.
- Serve immediately, garnished with thin slices of ginger.
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