Ingredients:

  • 1 lb (450g) sweet potatoes, peeled and cubed into ½ inch pieces
  • 1 tbsp (15ml) neutral oil or melted ghee
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (3g) chaat masala
  • ½ tsp (3g) black salt (kala namak)
  • ¼ tsp (1g) roasted cumin powder
  • ¼ tsp (1g) red chili powder or paprika
  • ¼ tsp (1g) black pepper powder
  • 2 tbsp (10g) fresh coriander leaves, chopped
  • 2 tbsp (20g) nylon sev or pomegranate pearls
  • 1 small (50g) onion, finely diced

Instructions:

  1. Place the cubed sweet potatoes in a steamer basket over boiling water. Cover and steam for 10–12 minutes until fork-tender but still holding their shape.
  2. Transfer the potatoes to a colander and let them sit for 3–5 minutes to allow excess steam to escape.
  3. Transfer the warm potatoes to a mixing bowl. Sprinkle with chaat masala, black salt, cumin, chili powder, and pepper, then drizzle with lemon juice. Fold gently to coat evenly.
  4. Fold in the diced onions and fresh coriander. Top with nylon sev or pomegranate pearls just before serving.