Ingredients:

  • 680g sweet potatoes, peeled and cubed
  • 30ml olive oil
  • 3g salt
  • 15g chaat masala
  • 2g red chili powder
  • 3g black salt
  • 2g roasted cumin powder
  • 30ml fresh lemon juice
  • 15g fresh cilantro, finely chopped
  • 50g red onion, finely diced
  • 30g pomegranate seeds
  • 60g nylon sev

Instructions:

  1. Heat the olive oil in a skillet over medium-high heat. Add the sweet potato cubes in a single layer and sauté for 10-12 minutes, stirring occasionally, until the edges are mahogany-colored and the centers are fork-tender.
  2. Transfer the hot potatoes to a large mixing bowl. Immediately sprinkle the chaat masala, red chili powder, black salt, and roasted cumin powder over the top and toss gently to coat.
  3. Fold in the diced red onion, chopped cilantro, and pomegranate seeds. Drizzle the lemon juice over the mixture and give it one final, light toss.
  4. Top the dish generously with nylon sev just before serving.