Sweet Potato Makhana Chaat is a perfect recipe for Navratri that you can enjoy even while fasting. This Chaat is loaded with high-fiber sweet potatoes and crunchy Makhana that is naturally gluten-free.
It is packed with nutrition and keeps you satiated for longer time during Navratri fasting period. Plus it very tasty!
Why To Make It?
- Perfect for Fasting: This recipe uses ingredients like makhana, sweet potatoes, and rock salt, that are ideal for fasting during Navratri.
- Healthy & High-Fiber: The star ingredient, sweet potatoes, are rich in fiber while makhana are gluten-free, keeping digestive problems at bay.
- Guilt-Free: This chaat recipe is not made with fried tikki, but fresh and wholesome ingredients. So you don’t have to worry about high calories.
- Flavor Bomb: Sweet, tangy, and spicy chutneys used in chaat bring an explosion of taste that’s irresistible.
Ingredients
- Makhana: This will add a crunchy texture to the chaat.
- Sweet Potatoes: This will give natural sweetness and a base for the chaat.
- Ghee: Will be used for roasting and adding rich flavor.
- Yogurt: Will add creaminess and balance the heat from spicy chutneys.
- Powdered Sugar: For adding a subtle sweetness to the yogurt mixture.
- Rock Salt: Ideal for fasting and brings the flavors together.
- Coriander and Peanut Chutney: Adds a nutty, herby kick in chaat.
- Green Chutney: Brings a fresh, spicy flavor to the chaat.
- Tamarind Chutney: Adds tanginess and also complements the sweetness of the potatoes.
- Roasted Cumin: For a smoky, earthy flavor.
- Pomegranate: Adds a burst of sweetness and crunch on top.
I have taken care to include ingredients that are permitted during navratri. But make sure to consult your family because they might have different customs and permitted ingredients.
See recipe card for quantities.
Instructions
- Dry roast the makhana until they turn crispy.
- Pressure cook sweet potatoes for 2 whistles, then peel and slice them into thick rounds.
- Heat ghee in a pan and roast sweet potato slices until golden and crispy on both sides.
- In a bowl, whisk yogurt with powdered sugar and rock salt until smooth.
- Now, start layering your chaat by first adding a base of roasted sweet potatoes, followed by a layer of yogurt, then coriander and peanut chutney.
Tip: Roast the makhana on low heat for an extra crunchy texture.
- Add the roasted makhana, add another layer of yogurt, and top with green chutney and tamarind chutney.
- Finish by sprinkling roasted cumin and pomegranate seeds on top.
- Serve the chaat immediately and enjoy!
Tip: Prepare all the chutneys in advance for quicker assembly.
Substitutions
- Makhana: You can use roasted peanuts or almonds for adding crunch to the chaat.
- Sweet Potatoes: You can replace sweet potatoes with boiled potatoes or grilled pumpkin for a different flavor.
- Ghee: You can use coconut oil for a vegan version or if you prefer plant-based fats.
- Yogurt: You can swap yoghurt with coconut yogurt or cashew yogurt for a dairy-free alternative.
Variations
- Add cucumber slices for extra crunch and freshness to the chaat
- Sprinkle some sev or papdi for a crispy texture, if you’re not fasting.
- Replace tamarind chutney with a date-based chutney for a naturally sweet version.
- If you’re not fasting, mix in chickpeas for added protein and fiber.
- You can add crumbled paneer for a richer tasting chaat.
Storage
- Storing: If you have leftovers, store the makhana and sweet potatoes separately. Keep them in airtight containers.
- Reheating: You can reheat the sweet potatoes in an oven or air fryer for a few minutes to regain their crispiness. Makhana is best enjoyed fresh, but you can lightly toast them again if they lose their crunch.
How to serve
Serve the chaat immediately after assembling to keep the textures perfect otherwise it will get soggy and mushy. Always keep ingredients separate and assemble them right before serving.
You can pair this chaat with a chutney of your choice or spiced buttermilk for a complete meal!
FAQ
Can I use regular salt instead of rock salt?
Yes, if you’re not fasting, regular salt works fine.
Can I make this vegan?
Yes! Simply replace ghee with coconut oil and yogurt with a plant-based alternative. For fasting day use the recommended ingredients.
Can I use store-bought chutneys?
You Can. It’ll save you time, but If you are fasting make sure that the store bought chutney is suitable for that. Homemade chutneys will give a fresher taste.
Can I use regular potatoes instead of sweet potatoes?
Yes, but sweet potatoes offer more nutrients and a sweet flavor that complements the chutneys.
Is this recipe kid-friendly?
Definitely! You can reduce the spice levels for kids and they’ll love the sweet and tangy flavors.
More Such Recipes
- Kala Chana Chaat
- Dahi Vada or Dahi Bhalla Chaat
- Red Lentil and Paneer Tikki Chaat
- Corn Bhel Recipe
- Red Lentil and Paneer Tikki Chaat
- Aloo Katori Chaat
- Bhel Puri Recipe
- Jhalmuri Recipe
Watch Video
Sweet Potato Makhana Chaat
Ingredients
- 1 cup Fox nuts
- 300 grams Sweet Potatoes medium
- 1 tablespoon Ghee
- 1 cup Yogurt
- 1 tsp Powdered Sugar
- 1 tsp Rock Salt
- 2 tablespoons Coriander sauce
- 2 tablespoons chili saunce
- 2 tablespoons Tamarind sauce
- 1 teaspoon Cumin powder
- 1 tbsp Pomegranate garnish
Instructions
- Dry roast the makhana until they turn crispy.
- Pressure cook sweet potatoes for 2 whistles, then peel and slice them into thick rounds.
- Heat ghee in a pan, roast sweet potato slices until golden and crispy on both sides.
- In a bowl, whisk yogurt with powdered sugar and rock salt until smooth.
- Start layering your chaat: First, a base of roasted sweet potatoes, followed by a layer of yogurt, then coriander and peanut chutney.
- Add roasted makhana, another layer of yogurt, and top with green chutney and tamarind chutney.
- Finish by sprinkling roasted cumin and pomegranate seeds on top.
- Serve immediately and enjoy this delicious, nutritious chaat!
Notes
- Roast the makhana on low heat for an extra crunchy texture.
- Let the yogurt sit at room temperature for a while before whisking, so it’s not too cold.
- Make sure the sweet potatoes are crispy before layering them for the best texture.
- Prepare all the chutneys in advance for quicker assembly.
