Shakarkandi Chaat

Roast sweet potatoes directly over a gas flame or in an oven at 200°C until the skin chars and the inside is tender, about 25–30 minutes.

Alternatively, pressure cook sweet potatoes for 3–4 whistles. Peel and cube.

Peel the roasted sweet potatoes and cut into bite-sized cubes.

Place in a mixing bowl. Add lemon juice, black salt, chaat masala, cumin powder, and red chilli powder.

Toss gently to coat evenly.

Transfer to a serving plate.

Drizzle green chutney and tamarind chutney over the sweet potato cubes.

Sprinkle pomegranate seeds and chopped coriander on top.

Serve immediately while still warm.