This sweet potato chaat is made with air-fried sweet potatoes tossed with warm Indian spices and lemon, then topped with a fresh cucumber-tomato-onion salad, green chutney, tamarind chutney, roasted peanuts, and pomegranate.
It is sweet, tangy, spicy, fresh, and crunchy all at once.
I like making the sweet potatoes in the air fryer because they get lightly crisp around the edges while staying soft inside, and the chaat comes together quickly once the toppings are ready.
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Why You'll Love This Sweet Potato Chaat
The sweet potato provides a naturally sweet base, while black salt, cumin, garam masala, chaat masala, lemon, and chutneys add classic chaat flavors.
The fresh salad keeps it light and juicy, and the roasted peanuts plus pomegranate add texture.
Ingredients
- Sweet Potatoes: Sweet potatoes provide fiber, potassium, and beta-carotene. Use any variety of sweet potatoes. If you enjoyed this lighter chaat, explore my collection of vegetarian chaat recipes for more classic and fresh Indian street-food ideas..
- Spices: All Indian spices like red chili powder, garam masala, roasted cumin powder, and chaat masala.
- Salad: Mix onions, cucumber, tomatoes, cilantro, salt, and lemon juice. This will give fresh flavor to the chaat.
- Assembling: You will also need green chutney, tamarind chutney, roasted peanuts, and pomegranate seeds.
How to Make Sweet Potato Chaat
1. Prep the Sweet Potatoes
Peel and cut the sweet potatoes into evenly sized cubes.
Keeping the pieces similar in size helps them cook evenly in the air fryer.
2. Air Fry
Lightly spray or toss with olive oil if using.
Air fry at 380°F (190°C) for 15-18 minutes, shaking the basket halfway through.
The sweet potatoes should be tender inside with lightly browned edges.
4. Make the Salad
In a separate bowl, combine onion, cucumber, tomato, cilantro, and chaat masala.
3. Season
Transfer the hot sweet potatoes to a bowl.
Add:
- salt
- red chili powder
- garam masala
- black salt
- roasted cumin powder
- lemon juice
Toss well while the sweet potatoes are still warm.
5. Assemble
Place the seasoned sweet potatoes in a serving bowl.
Top with:
- roasted peanuts
- pomegranate seeds
- green chutney
- tamarind chutney
- fresh salad
Serve immediately.
My Tips for the Best Sweet Potato Chaat
- Cut the sweet potatoes evenly: Uneven pieces will cook at different speeds.
- Don't overcrowd the air fryer: Leave enough space so they roast instead of steam.
- Shake halfway through: This helps them brown evenly.
- Season while warm: The spices and lemon coat the sweet potatoes better when they are still hot.
- Add the fresh salad and chutneys at the end: That keeps the sweet potatoes from getting soggy too early.
- Serve right away: This chaat is best when you still get the contrast between warm sweet potato and fresh, crunchy toppings.
For more easy ideas like this, browse my vegetarian air fryer recipes.
Can I Make Sweet Potato Chaat Without Oil?
Yes. You can air fry the sweet potatoes without oil or use just a light oil spray.
Oil helps with browning, but the recipe still works without it.
Can I Make It Ahead?
You can prep the components ahead.
Air fry the sweet potatoes, chop the salad, and keep the chutneys ready.
For the best texture, assemble the chaat just before serving.
Can I Add More Toppings?
Yes.
You can also add:
- -sev
- -boondi
- -extra cilantro
- -more pomegranate
- -extra peanuts
But I'd keep your main recipe exactly as you tested it: peanuts + pomegranate + chutneys + fresh salad.
For a heartier chaat made with legumes, try my white peas chaat with fresh vegetables, lemon, and chutneys. If you love potato-based chaats, try my aloo tikki chaat with crispy potato patties and chutneys. For an even fresher option, try my sprouts chaat with corn, vegetables, peanuts, and lemon.
More Chaat Recipes
Air Fryer Sweet Potato Chaat
Ingredients
Equipment
Method
- Prepare the sweet potatoes: Peel the sweet potatoes and cut them into evenly sized cubes.2 medium sweet potatoes
- Air fry: Lightly coat with olive oil or oil spray if using. Air fry at 380°F (190°C) for 15-18 minutes, shaking the basket halfway through, until tender inside and lightly browned around the edges.oil
- Season the sweet potatoes: Transfer the hot sweet potatoes to a bowl. Add salt, red chili powder, garam masala, black salt, roasted cumin powder, and fresh lemon juice. Toss well.Salt, Red Chili Powder, 1 teaspoon Garam Masala Powder, 1 teaspoon Black salt, 1 teaspoon Roasted Cumin Powder, juice of 1 lemon
- Make the salad: Combine onion, cucumber, tomato, cilantro, and chaat masala in a separate bowl.¼ onion, ½ small cucumber, ½ tomato, 1 handful cilantro, 1 teaspoon Lemon Juice, 1 teaspoon chaat masala
- Add chutneys: Drizzle with green chutney and tamarind chutney, then spoon the fresh salad over the top.2-3 tablespoon Green Chutney, 2-3 tablespoon Tamarind Chutney
- Assemble the chaat: Add the seasoned sweet potatoes to a serving bowl. Top with roasted peanuts and pomegranate seeds.peanuts, pomegranate seeds
- Serve: Serve immediately while the sweet potatoes are still warm and the toppings are fresh.
Video
Nutrition
Notes
- Cut the sweet potatoes into similar-sized pieces so they cook evenly.
- Avoid overcrowding the air fryer basket; cook in batches if necessary.
- Shake the basket halfway through cooking.
- Oil is optional, but a light spray helps the edges brown better.
- Season the sweet potatoes while warm so the spices coat them well.
- Add the salad and chutneys just before serving so the sweet potatoes don't get soggy.
- Adjust the green and tamarind chutney to your preferred spice and sweetness level.
- Pomegranate and roasted peanuts add sweetness and crunch.
Aarti says
Love the air fryer version. Healthy and chaat style will be totally hit. Will try this weekend