Roasted sweet potato chaat is a vibrant, street-style snack that brings together spicy, tangy, and sweet flavours in one delicious bite. Inspired by classic Indian chaat but made healthier, this version uses oven-roasted sweet potatoes instead of fried ingredients, giving you the same bold taste without the heaviness. It’s the perfect mix of comfort and crunch, loaded with chutneys, fresh veggies, and zesty spices.
This dish is a street food lover’s dream, made right in your kitchen with clean ingredients. Roasting the sweet potatoes enhances their natural sweetness and creates a firm texture that holds up well to the juicy toppings. It’s ideal as an evening snack, a quick party appetiser, or a guilt-free indulgence on days you crave something chatpata.
Step 1: Roast the sweet potatoes until crisp and golden
Start by peeling and dicing two medium sweet potatoes into small cubes. Toss them with olive oil, red chilli powder, roasted cumin powder, and a pinch of salt. Spread them evenly on a baking tray lined with parchment paper and roast them in a preheated oven at 200°C for about 25 to 30 minutes. Flip them halfway through so they become golden and lightly crisp on all sides. Once roasted, let them cool slightly. Roasting brings out a caramelised sweetness that makes the chaat extra flavourful.
Step 2: Get the chutneys and toppings ready
While the sweet potatoes are roasting, prepare your chutneys and toppings. Blend together fresh coriander, mint leaves, green chilli, lemon juice, and salt to make a green chutney. For tamarind chutney, simmer tamarind pulp with jaggery, salt, cumin, and chilli powder until it thickens. If you’re short on time, store-bought chutneys work too. Finely chop onions, tomatoes, coriander leaves, and green chillies. You can also keep some curd or plant-based yoghurt ready, along with crunchy sev, pomegranate seeds, or roasted peanuts for garnish.
Step 3: Season the roasted sweet potatoes
Once the sweet potatoes have cooled for a few minutes, transfer them to a mixing bowl. Add chaat masala, a pinch of kala namak, a little roasted cumin powder, and a squeeze of fresh lemon juice. Toss everything gently to coat the cubes evenly in the spices. This adds depth to the dish and enhances the sweet and savoury contrast that makes chaat so addictive.
Step 4: Assemble the chaat with all toppings
Place the spiced sweet potatoes onto a large serving plate or bowl. Drizzle the green and tamarind chutneys over the top as per your taste. Add a spoonful of curd if you prefer a creamier chaat. Now layer on the chopped onions, tomatoes, green chillies, and coriander leaves. Sprinkle some crunchy sev or roasted chana for texture and top it off with pomegranate seeds for a pop of colour and freshness. The mix of cold toppings with warm sweet potatoes creates a mouth-watering balance of temperatures and textures.
Step 5: Serve fresh and enjoy every bite
This chaat is best eaten immediately after assembling so the toppings stay crisp and the chutneys don’t soak in too much. You can prep all the components in advance, roast the sweet potatoes, chop the veggies, and make the chutneys and simply assemble right before serving. It’s perfect for festive gatherings, tea-time snacks, or even light dinners when you want something fun but wholesome. If packing it for later, keep the wet and dry ingredients separate and combine just before eating.
Roasted sweet potato chaat is a colourful, crunchy, and flavourful snack that proves healthy food can be exciting too. It’s a smart spin on classic chaat, keeping all the spice and tang while skipping the deep-frying. Made with simple ingredients and ready in just five steps, this dish is ideal for anyone who loves Indian street food but wants a lighter, home-cooked version. Try it once, and you’ll find yourself making it again whenever chaat cravings strike.