How to make Shakkarkand Chaat - SK Khazana -

Sweet potatoes fall in the category of super foods and when you serve it in this way it will be highly appreciated

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Large sweet potatoes, Fresh pomegranate pearls (taze anardane)

Cuisine : Indian

Course : Salads

For more recipes related to Shakkarkand Chaat - SK Khazana checkout Warm Sweet Potato Salad - SK Khazana. You can also find more Salads recipes like Kartoffel Salad Fruit And Capsicum Kachumber Warm Quinoa Salad With Fish Insalata Nuova Cucina

Shakkarkand Chaat - SK Khazana

Shakkarkand Chaat - SK Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Shakkarkand Chaat - SK Khazana Recipe

  • Large sweet potatoes washed thoroughly 2

  • Fresh pomegranate pearls (taze anardane) 2 tablespoons

  • Roasted peanuts 1/2 cup

  • Rock salt (sendha namak) to taste

  • Chaat masala 1 teaspoon

  • Fresh coriander leaves chopped 3 tablespoons

  • Lemon juice 2 tablespoons

  • Ginger strips to garnish


Step 1

Halve the sweet potatoes. Heat a non-stick pan, add sweet potatoes, cover and roast on medium heat for 20-25 minutes or till they become soft.

Step 2

Peel the roasted sweet potatoes and cut them into bite sized cubes and put them into a bowl.

Step 3

Add pomegranate pearls. Slightly crush the peanuts and add to the bowl.

Step 4

Add sendha namak, chaat masala powder, 2 tbsps coriander leaves and lemon juice and mix well.

Step 5

Add remaining coriander leaves. Mix well and transfer into serving bowls.

Step 6

Serve immediately, garnished with thin slices of ginger.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.