Air-Fried Shakarkandi: A Quick, Crispy Delight

Shakarkandi is the Hindi name for sweet potatoes, and shakarkandi ki chaat is a popular Indian street food. This recipe is vegan, gluten-free, and nut-free, and can be made in an air fryer. The ingredients include sweet potatoes, spices, lemon juice, and sev (a deep-fried chickpea flour snack). The method involves steaming and cubing the sweet potatoes, adding spices, and roasting them. The dish can be served with a variety of garnishes, such as roasted and crushed peanuts, sev, pomegranate arils, or papdi.

How to make the spice mix

To make the spice mix for shakarkandi, you will need the following ingredients:

• Roasted cumin powder
• Anardana or dry mango powder
• Black pepper powder
• Salt (sendha namak if you are fasting)

Some recipes also include chaat masala, red chilli powder, and black salt.

To make the spice mix, simply mix together the roasted cumin powder, dry mango powder, black pepper, and salt. You can adjust the quantities of each ingredient to your taste preferences, and you can also add in other spices like red chilli powder and black salt.

This spice mix is then tossed with the air-fried sweet potatoes, along with some ghee, and optionally, lemon juice.

How to prepare the sweet potatoes

Ingredients

• Sweet potatoes
• Ghee (or a neutral-flavoured oil)
• Salt
• Black pepper
• Spices (chaat masala, red chilli powder, cumin powder, anardana powder/dry mango powder, black salt, etc.)
• Chutneys (imly chutney, cilantro chutney, tamarind chutney, etc.)
• Toppings (roasted and crushed peanuts, roasted sesame seeds, pomegranate arils, sev, etc.)

Method

First, peel and wash the sweet potatoes. Cut them into bite-sized pieces, about 1/2 inch cubes or 1/4 inch thick rounds.

Toss the sweet potato pieces in ghee or oil, and add some salt. You can also add black pepper for extra flavour.

Place the sweet potatoes in the air fryer basket and cook until crispy. This should take around 10-12 minutes in the air fryer, but you may need to adjust the time and temperature according to your machine. Give the basket a shake halfway through cooking to ensure the potatoes cook evenly.

Once the sweet potatoes are cooked, remove them from the air fryer and place them in a mixing bowl. Add your chosen spices and toss to coat the potatoes.

Add a generous drizzle of your chosen chutneys and mix again.

Finally, add your preferred toppings and serve.

How to cook the sweet potatoes in the air fryer

Step 1: Prepare the sweet potatoes

Start by washing and peeling the sweet potatoes. Then, slice them into rounds that are about 1/4 inch thick. You can also cut them into bite-sized cubes of around 1/2 inch.

Step 2: Make the batter and breading

In one bowl, mix together all-purpose flour, corn starch, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Add water slowly and make it into a thick batter. In a separate bowl, mix breadcrumbs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 3: Coat the sweet potatoes

Dip each sweet potato slice or cube into the batter, coating both sides. Then, dip them into the breadcrumb mixture, shaking off any excess.

Step 4: Prepare the air fryer

Spray the air fryer basket with oil. Place the coated sweet potato slices or cubes onto the air fryer baking sheet, leaving some space between them. Spray the slices or cubes with oil.

Step 5: Air fry the sweet potatoes

Air fry the sweet potatoes at 325 degrees Fahrenheit for 10 minutes. Then, turn them over and air fry for another 10 minutes. The cooking time may vary depending on your air fryer, so adjust as needed.

Step 6: Serve

The sweet potatoes are now ready to be served! You can serve them hot or at room temperature. For a delicious garnish, drizzle with yogurt, cilantro chutney, and tamarind chutney. If you prefer it hot and spicy, sprinkle with finely chopped green chilies and ginger.

How to make the chutneys

Cilantro Chutney

This chutney is mentioned as an accompaniment to shakarkandi, but a recipe is not provided. However, a basic chutney formula can be followed and customised to your taste. Cilantro (also known as coriander) seeds are included in one basic chutney recipe, and you can add other spices such as ginger, cardamom, cinnamon, and cloves.

Tamarind Chutney

Like the cilantro chutney, a recipe for tamarind chutney is not provided, but you can follow a basic chutney recipe and include tamarind as your fruit of choice. Tamarind will give your chutney a sweet and sour flavour.

Basic Chutney Formula

This formula can be customised to your taste and includes the following ingredients:

• Fruit or vegetables of your choice (about 1kg)
• Apples (about 500g or 3 medium apples)
• Onions (about 500g or 3 medium onions)
• Dried fruit (such as sultanas, raisins, or dried cranberries)
• Vinegar (about 350g or ml)
• Sugar (about 350g)
• Spices (about 2 tbsp)

Chop your fruit and vegetables and add them to a large pot with the vinegar, sugar, and spices. Bring the mixture to a boil, then reduce the heat and simmer for around 90 minutes, or until the chutney has a jam-like consistency.

How to serve the shakarkandi

Shakarkandi, or sweet potato chaat, is a popular Indian street food, especially in Delhi and North India. It is a delicious, crispy, sweet, tangy, and crunchy snack. Here are some ways to serve this tasty treat:

Serving Suggestions:

• Small cups or plates: Serve the shakarkandi chaat in small cups or plates, adding a sprinkle of chaat masala, pomegranate seeds, a drizzle of cilantro/green chutney, and finely chopped cilantro.
• Toppings: You can garnish the shakarkandi with roasted and crushed peanuts, sev (deep-fried chickpea flour snack), pomegranate seeds, papdi (fried pastry), or cilantro.
• Drizzles: Try drizzling the shakarkandi with yogurt, tamarind chutney, or cilantro chutney.
• Spices: Add a dash of lemon, red chilli powder, and salt to enhance the flavours and make it more appetising.
• Chaat Masala: Toss the sweet potatoes in chaat masala, a blend of spices that adds a tangy and savoury taste to the dish.
• Other Ingredients: You can also add cubed cucumber and apples, or coriander leaves to the shakarkandi for extra flavour and texture.

Storage:

If you have any leftover shakarkandi, it is best to store the roasted sweet potatoes separately from the other ingredients. The chutneys will make the sweet potatoes soggy, and they may not taste as good the next day. You can freeze the roasted sweet potatoes and reheat them in the air fryer or oven at 400°F for 5-7 minutes or until crispy.

Frequently asked questions