CHAAT! The quintessential street food of INDIA. I haven’t met a person who didn’t like SOME sort of a chaat. There are so many variations but most chaats start with some sort of a base, think samosa, fried papri (similar to fried tortillas), or puffed rice. The base then gets topped off with vegetables, sauces, curries, chutneys, and sometimes more fried toppings like thin sev (also adding a nice crunch factor!)
I figured since sweet potatoes are extremely abundant this time of year, it would be a perfect substitution to the usual aloo tikka chaat and so I set out to make the recipe you see before you today.
Please note that I did not use orange colored “yams” or sweet potatoes for this recipe. Initially I did, but I found their consistency to be too watery and the tikkis did not hold well so because I love y’all so much, I re did the recipe using regular white sweet potatoes. They are nice and creamy and add just the right amount of sweetness. If you want, you could use half regular potato mixture as well.
The chutneys!! I included recipes for these for you guys but remember that if this seems like too big a task to make everything from scratch- buy some store bought chutneys! I won’t lie, I still get my mom to send me batches of homemade chutney even though she has taught me to make it myself ( because…why NOT?!) I have friends who have tried ready made chutneys from the Indian grocery store that they were quite happy with, so remember there is nothing wrong with SEMI homemade ? Check out the freezer section for great chutneys as well.
PREP TIPS: The chutneys can also be made a few days ahead of time and are great to just have on hand in general. I keep them frozen in ice cube trays and take them as I need them (this only goes for the tamarind date chutney and cilantro chutney – I do not freeze the yogurt chutney). Another tip is to use a pressure cooker to boil your potatoes- SO EASY (unless you’re terrified of pressure cookers lol). Basically, make as much as you can ahead of time.
If you want to serve this for a large group:
- Keep the tikkis warm in the oven or out on a counter on a plugged in griddle.
- OR lay them out on a large platter (these taste just as good at room temp or cold)
- Use pre filled and labeled squeeze bottles for your chutneys and let guests make their own chaat
- Leave all the garnishes out in different bowls so they can pick and choose what they like !
I hope you guys enjoy this recipe! It was a hit when I made it, and Im sure it will be the same for you!