Sweet Potato Chaat with Mulberry-Chocolate Dressing

Sweet Potato Chaat with Mulberry-Chocolate Dressing

Sweet Potato Chaat with Mulberry-Chocolate Dressing

 

This North-Indian street food is a star during the winters. Warm sweet potato (shakarkandi) chaat with tangy masala dressing in almost every nook and corner of Delhi is a common scene till today. What is not common is this makeover dressing of tart mulberries with bitter chocolate and Japanese pungent wasabi, which gives this chaat a fusion uplift. Bitter chocolate and wasabi combination has been tried and tested by some of the most reputed chocolate brands all over the world. So I thought to experiment with this combination in an authentic chaat. The traditional chaat of sweet potatoes tastes tangy and spicy. With my makeover, still your chaat will taste tangy, but because of mulberries. Still your chaat will taste pungent, but also because of wasabi. This is my very own culinary twist. People who read my blog regularly, know that I am very fond of uncommon twists in traditional recipes. It gives my dishes a mixture of tradition and innovation. And believe me, if something doesn’t taste good, it won’t be up on Cosmopolitan Currymania. So for those of you who are still thinking of how this would taste like, believe me, it is worth trying!

 

Look at these gorgeous mulberries!

Look at these gorgeous mulberries!

 

When I grabbed a pack of mulberries here in Mumbai, I was more than happy. Why, because mulberries to me are synonymous with fun (and healthy!) nibbling. To me, mulberries are nostalgic too. When I was a little girl, I used to pick mulberries with all my friends, right from the mulberry bush that was near our house (in Delhi). Then all of us would add up the mulberries and share them equally (well, not always!).

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Holding that pack of mulberries, I came back home and saw a sweet surprise. Nirlep sent me a cute, little non-stick frying pan for product review. I loved the size. Sometimes, small is better. It was handy and just right when I have to fry an egg, cook a single fish fillet, toast a very small batch of whole spices, or shallow-fry small amount of food. Since it is a small pan, lesser oil and heat are required to cook the food. Also, it is travel-friendly because it is compact. Using this frying pan, I made the mulberry-chocolate dressing. Nirlep frying pan has now become one of my reliable kitchen wares when it comes to quick and easy cooking.

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Sweet Potato Chaat with Mulberry-Chocolate Dressing

Ingredients:

Sweet potatoes (boiled, de-skinned and cubed): around 2.5 cups

Cubed Feta cheese: ½ cup

Kala namak (black salt): 1½ tsp

Aamchoor powder (dried mango powder): ½ tsp

Chilli flakes: 1.5 tsp

Dried oregano: 1 tsp

Black olives (pitted): 1 tsp

Bitter chocolate (shavings): ½ cup

Water: 5 tbsp

Tart mulberries: handful

Balsamic vinegar: 3 tbsp

Honey: 1 tsp (divided)

Japanese wasabi paste: 1 tsp

Roasted pumpkin seeds: 1 tsp

 BeFunky_sweet potato chaat 010.jpg

Method:

Smear the sweet-potato cubes with black salt, ½ tsp chilli flakes and dried mango powder. Smear the feta with ½ tsp honey. Keep the sweet-potatoes and the feta in two different bowls for 10 minutes.

Meanwhile, let’s make the dressing. Add the mulberries, balsamic vinegar and ½ tsp honey to the pan and on a slow heat, stir continuously, until the balsamic vinegar is almost reduced to half. Remove the mulberries from heat and set aside.

 Dressing for sweet potato chaat 014.jpg

 

In the same pan, add the chocolate and water (yes, no double boiler needed). On slow heat, stir this mixture continuously till it is just boiling and the chocolate has melted.

 

Dressing for sweet potato chaat 015.jpg

Stir-in the wasabi paste vigorously after switching off the gas.

Dressing for sweet potato chaat 017.jpg

Look at that glossy dressing!

 

Add the wasabi paste and switch off the gas. Add the rest of the chilli flakes and oregano. Transfer this dressing to another bowl and let it come to room temperature.

 Dressing for sweet potato chaat 019.jpg

 

Just before serving, warm the sweet potatoes in the microwave (if desired). Mix the cooked mulberries, feta and the olives. Drizzle the mulberry-chocolate dressing from the top and sprinkle the roasted pumpkin seeds.

Sweet Potato Chaat with Mulberry-Chocolate Dressing

Sweet Potato Chaat with Mulberry-Chocolate Dressing

Ingredients

  • Sweet potatoes (boiled, de-skinned and cubed): around 2.5 cups
  • Cubed Feta cheese: ½ cup
  • Kala namak (black salt): 1½ tsp
  • Aamchoor powder (dried mango powder): ½ tsp
  • Chilli flakes: 1.5 tsp
  • Dried oregano: 1 tsp
  • Black olives (pitted): 1 tsp
  • Bitter chocolate (shavings): ½ cup
  • Water: 5 tbsp
  • Tart mulberries: handful
  • Balsamic vinegar: 3 tbsp
  • Honey: 1 tsp (divided)
  • Japanese wasabi paste: 1 tsp
  • Roasted pumpkin seeds: 1 tsp

Instructions

  1. Smear the sweet-potato cubes with black salt, ½ tsp chilli flakes and dried mango powder. Smear the feta with ½ tsp honey. Keep the sweet-potatoes and the feta in two different bowls for 10 minutes.
  2. Meanwhile, let’s make the dressing. Add the mulberries, balsamic vinegar and ½ tsp honey to the pan and on a slow heat, stir continuously, until the balsamic vinegar is almost reduced to half. Remove the mulberries from heat and set aside.
  3. In the same pan, add the chocolate and water (yes, no double boiler needed). On slow heat, stir this mixture continuously till it is just boiling and the chocolate has melted.
  4. Add the wasabi paste and switch off the gas. Add the rest of the chilli flakes and oregano. Transfer this dressing to another bowl and let it come to room temperature.
  5. Just before serving, warm the sweet potatoes in the microwave (if desired). Mix the cooked mulberries, feta and the olives. Drizzle the mulberry-chocolate dressing from the top and sprinkle the roasted pumpkin seeds.
http://www.cosmopolitancurrymania.com/sweet-potato-chaat-with-mulberry-chocolate-dressing/

 

 

 

 

 

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