Sweet Potato, Soya and Chana Chaat

A warm, satisfying chaat made with air-fried sweet potato and soya chunks, roasted chana, fresh coriander and shredded radish. Lemon juice and classic chaat spices bring everything together without the need for added oil.

Highlights

• Vegan
• Oil-free
• Protein-rich
• Cooked entirely in the air fryer
• Suitable as a light meal or substantial snack

Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 1

Nutrition information

Total recipe and per serving

• Calories: 290 kcal
• Protein: 21 g
• Fat: 1 g
• Carbohydrates: 47 g

Ingredients

• 25 g dry soya chunks
• 100 g sweet potato
• 30 g roasted chana
• Lemon juice, to taste
• Red chilli powder, to taste
• Roasted cumin powder, to taste
• Chaat masala, to taste
• Salt, to taste
• Black salt, to taste
• Fresh coriander leaves, for garnishing
• Shredded radish, for garnishing

Method

1. Prepare the soya chunks

1. Soak the soya chunks in hot water until softened, following the packet instructions.
2. Drain and rinse them thoroughly.
3. Squeeze out as much excess water as possible and set aside.

2. Air-fry the sweet potato

1. Peel the sweet potato, if preferred, and cut it into evenly sized cubes.
2. Preheat the air fryer.
3. Arrange the sweet potato cubes in the basket in a single layer.
4. Air-fry at 140–150°C for 10 minutes.
5. Increase the temperature to 180°C and cook for another 10 minutes, shaking the basket halfway through.

3. Add the soya chunks

1. Add the prepared soya chunks to the sweet potato.
2. Air-fry everything together at 180°C for approximately 10 minutes.
3. Shake the basket once during cooking so the ingredients cook evenly.

4. Assemble the chaat

1. Transfer the hot sweet potato and soya chunks to a mixing bowl.
2. Add the red chilli powder, roasted cumin powder, chaat masala, salt and black salt.
3. Add lemon juice and toss until everything is evenly coated.
4. Mix in the roasted chana.
5. Garnish with fresh coriander and shredded radish.
6. Serve immediately while warm.

Ippitizer’s note

The sweet potato and soya chunks are cooked entirely in the air fryer without oil, keeping the chaat light while still giving it a satisfying texture. Squeezing the soaked soya chunks properly is important; excess water will prevent them from roasting well.

Tip

Add the roasted chana only after air-frying so it retains its crunch. Garnish with the radish just before serving to keep it fresh and crisp.