Sweet Potato Waffle Chaat
Spiced sweet potato waffles with yogurt, cilantro-mint chutney, tamarind chutney, pomegranate, and sev. Indian fusion snack for tea time.
Ingredients
Sweet potato waffles
- 700 g sweet potatoes about 2 packed cups; cooked, peeled, and mashed
- 1/3 cup cilantro chopped
- 2 green chilies minced
- 1 tbsp ginger grated
- 3/4 tsp salt
- 1/2 tsp roasted cumin powder
- 3/4 tsp chaat masala
- 1/4 tsp kala namak optional
- 2 tbsp besan gram flour; or rice flour for gluten-free
- 3 tbsp fine semolina for dredging or rice flour for gluten-free
- 1 to 2 tsp oil or ghee for waffle iron
Chaat toppings
- 1/2 cup thick plain yogurt whisked
- 3 to 4 tbsp cilantro-mint chutney
- 2 to 3 tbsp sweet tamarind chutney
- 1/3 cup pomegranate arils
- 1 to 2 tbsp thin sev
- 1 green chili optional; finely diced
- 2 tbsp cilantro chopped
- Lemon wedges, for serving
- Extra chaat masala, for finishing
Instructions
Cook and mash
- Pressure cook sweet potatoes with water for 8 to 10 minutes on high, then natural release 10 minutes, or boil whole in salted water until a skewer slides through the thickest part with no resistance.
- Cool slightly, peel, and mash until mostly smooth (ricer for smoothest mash, fork for a little texture).
Mix and shape
- Combine mashed sweet potato with cilantro, chilies, ginger, salt, cumin, chaat masala, and kala namak if using. Fold in besan until evenly mixed. Rest 5 minutes if sticky.
- Divide into 6 to 8 portions. Form thick disks and press both sides into semolina or rice flour.
Waffle and serve
- Preheat and lightly grease the waffle iron. Cook until deeply golden and crisp at the ridges, about 4 to 7 minutes per batch. Cool briefly on a rack.
- Top with yogurt, both chutneys, pomegranate, sev, optional chili, and cilantro. Squeeze lemon and sprinkle extra chaat masala. Serve immediately.
Notes
For extra crispness, let boiled potatoes air-dry a few minutes before mashing so the mix is not watery.
Waffles can be made ahead and reheated in a 375 degrees F oven or air fryer for 3 to 4 minutes; add chutneys and sev at the last second.
Gluten-free readers should skip semolina and besan unless using certified GF substitutes, and verify sev is GF.
No waffle iron? Pan-fry thin tikkis until crisp on both sides, then assemble the same way.
Store plain cooked waffles in an airtight container in the refrigerator for up to 2 days. Reheat before topping; dressed chaat is best within an hour.
Tried this recipe?Let us know how it was!