Indian Purple Sweet Potato Chaat – Tangy, Spiced, and Crispy

This vibrant Indian-style purple sweet potato chaat offers crispy roasted cubes tossed in tangy, spicy chutneys and topped with roasted peanuts, sesame seeds, and pomegranate arils. A colorful, flavorful street food perfect as a snack or appetizer.

Ingredients

• 1 large purple sweet potato, diced (crinkle cut or regular)
• 1 tablespoon ghee or neutral oil (avocado oil for vegan)
• ½ teaspoon black pepper powder
• ½ teaspoon roasted cumin powder
• ½ teaspoon dry mango powder (amchur) or anardana powder
• ½ teaspoon rock salt or regular salt
• Toppings
• 2 tablespoons cilantro chutney
• 2 tablespoons tamarind (imli) chutney
• ¼ cup roasted peanuts (crushed)
• 2 tablespoons roasted sesame seeds
• 1 tablespoon chaat masala
• 2 tablespoons pomegranate arils
• Fresh cilantro, chopped

Directions

1. Preheat air fryer to 375°F (190°C) for 2 minutes.
2. Toss diced purple sweet potatoes in ghee/oil until evenly coated.
3. Cook potatoes in the air fryer for 10–12 minutes, shaking halfway through, until crispy.
4. Transfer cooked potatoes to a bowl. Sprinkle black pepper, cumin powder, mango powder, and salt; toss gently.
5. Drizzle with cilantro and tamarind chutneys.
6. Garnish with crushed peanuts, sesame seeds, chaat masala, pomegranate arils, and chopped cilantro. Serve immediately.

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