Roasted Sweet Potato Chaat with Tamarind and Mint Chutney

Steps

1. Heat the oven to 425°F. Toss the sweet potatoes with the ghee, 1 tsp chaat masala, the chili powder and 1/2 tsp salt. Spread on a rimmed sheet pan in a single layer.
2. Roast 25–30 minutes, flipping halfway, until tender inside and browned and crisp at the edges.
3. Meanwhile, make the green chutney: blend the cilantro, mint, serrano, ginger, lime juice, 1/4 tsp salt and 2–3 tbsp water until smooth and pourable.
4. Whisk the yogurt with the sugar and remaining 1/4 tsp salt until smooth.
5. Toss the hot sweet potatoes with the ground cumin and remaining 1 tsp chaat masala and spread them on a platter.
6. Spoon over the yogurt, then drizzle generously with the green chutney and tamarind chutney. Scatter with the red onion, pomegranate and sev and serve right away while the potatoes are warm.

Kitchen tip

Assemble chaat at the last moment so the potatoes stay crisp and the sev crunchy. Chaat masala is the essential ingredient: its tangy black salt and dried mango flavor is what makes this taste like the real thing; find it at Indian grocers or online. The green chutney keeps 3 days in the fridge, and a squeeze of lime keeps it bright green. Swap the sweet potatoes for roasted chickpeas or crispy potatoes for a different chaat with the same toppings.

General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.