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.
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!
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!
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