Sweet Potato Pakora Chaat
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 388
- Total Fat
- 23
- Saturated Fat
- 2
- Carbohydrates
- 40
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 6
- Cholesterol
- 2
- Sodium
- 436
- Total: 45 min
- Active: 45 min
Ingredients
Vegetable oil, for frying
2 pounds sweet potatoes
1 1/2 cups besan (gram flour)
1/2 cup rice flour
1 tablespoon ginger-garlic paste
1 tablespoon dried fenugreek leaves
1 teaspoon chili powder
1/2 teaspoon turmeric powder
Kosher salt
1 cup seltzer water
1/2 cup plain yogurt
1/4 teaspoon sugar
2 tablespoons store bought tamarind chutney
1 teaspoon chaat masala
1/2 teaspoon roasted cumin powder
Juice of 1/2 lemon
1 tablespoon chopped cilantro leaves
1/4 cup pomegranate seeds
1/4 cup fine sev
Directions
Special equipment:
a mandoline- Fill a large, heavy-bottomed pot (like a Dutch oven) about one-third full with the oil. Clip a deep-fry thermometer to the pot and heat the oil over medium heat to 350 degrees F.
- Peel and slice the sweet potatoes into thin chips (about 1/16-inch thick on a mandoline).
- In a large bowl, whisk together the besan, rice flour, ginger garlic paste, fenugreek, chili powder, turmeric and 1/2 teaspoon salt. Whisk in the seltzer just until combined. Add the sweet potatoes and toss to coat.
- Working in batches, fry the sweet potatoes until golden brown, 6 to 8 minutes. Transfer with a spider to a paper towel-lined plate to drain. Bring the temperature of the oil back to 350 degrees F between batches.
- In a small bowl, stir together the yogurt, sugar and 1/8 teaspoon salt. Drizzle the sweet potato pakora with the tamarind chutney and yogurt sauce. Sprinkle the chaat masala and cumin powder over top. Squeeze the lemon juice on top and finish with the chopped cilantro, pomegranate seeds and sev.