Green chutney (paste of coriander, mint, salt, roasted cumin seeds, 2 to 3 green chillies)
Oil for cooking
How to Make Sweet Potato Chaat:
Boil the sweet potatoes and cut them into cubes and deep fry.
Garnish with chaat masala, chopped dill weed leaves and green chutney.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.