Peanut & Sweet Potato Chaat Bombs

Peanut & Sweet Potato Chaat Bombs are a fun, savory-sweet snack. They're soft inside with a little crunch from peanuts, perfect for parties.

Ingredients

• 500 grams sweet potatoes
• 0.5 cup raw peanuts
• 1 tablespoon olive oil
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 0.25 teaspoon asafoetida powder
• 1 medium onion
• 1 green chile
• 1 tablespoon ginger garlic paste
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 0.5 teaspoon cumin powder
• 1 teaspoon garam masala
• 0.5 teaspoon explanation mango powder
• 1 teaspoon salt
• 0.25 cup fresh cilantro leaves
• 1 tablespoon lemon juice
• 0.5 cup plain yogurt
• 2 tablespoons tamarind chutney
• 2 tablespoons mint chutney
• 0.25 cup sev (crispy chickpea flour noodles)
• 0.25 cup pomegranate seeds

Instructions

1. Wash 500 grams sweet potatoes thoroughly. Pierce them several times with a fork. Place them in a pot, cover with water, and bring to a boil. Cook until fork-tender, about 20-25 minutes. Once cooked, drain the water, let them cool slightly, then peel and mash them coarsely in a large bowl. Alternatively, steam them until tender.
2. Dry roast 0.5 cup raw peanuts in a small pan over medium heat for 5-7 minutes, stirring frequently, until lightly browned and fragrant. Let them cool, then crush them coarsely using a rolling pin or pulse briefly in a food processor.
3. Heat 1 tablespoon olive oil in a pan over medium heat. Add 0.5 teaspoon mustard seeds and let them splutter. Then add 0.5 teaspoon cumin seeds and 0.25 teaspoon asafoetida powder and sauté for 30 seconds until fragrant.
4. Finely dice 1 medium onion. Add the diced onion to the pan and cook until translucent, about 5-7 minutes. Finely chop 1 green chile and add it along with 1 tablespoon ginger garlic paste. Cook for another 2 minutes until the raw smell disappears.
5. Add 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 0.5 teaspoon cumin powder, 1 teaspoon garam masala, 0.5 teaspoon explanation mango powder, and 1 teaspoon salt to the pan. Cook for 1-2 minutes, stirring continuously, adding a splash of water if the spices start to stick.
6. Add the mashed sweet potatoes and the crushed peanuts to the pan with the spices. Mix everything well until fully combined. Cook for 2-3 minutes, stirring gently, allowing the flavors to meld.
7. Remove the mixture from heat. Finely chop 0.25 cup fresh cilantro leaves and add them, along with 1 tablespoon lemon juice, to the sweet potato mixture. Mix well and let it cool completely. Once cooled, divide the mixture into 12-16 small, golf-ball sized rounds.
8. Arrange the sweet potato bombs on a serving platter. Drizzle 0.5 cup plain yogurt over them. Then, drizzle 2 tablespoons tamarind chutney and 2 tablespoons mint chutney on top.
9. Garnish with 0.25 cup sev, 0.25 cup pomegranate seeds, and a few fresh cilantro leaves. Serve immediately and enjoy the burst of flavors.

View the interactive Peanut & Sweet Potato Chaat Bombs recipe