Australian Macadamia Nuts and Hariyali Sweet Potato Chaat
Give your Navratri fast a flavour-loaded twist with this Australian Macadamia Nuts and Hariyali Sweet Potato Chaat! The inclusion of these nutrient-dense nuts brings a delightful crunch and buttery richness to your upvas snack, making them a perfect choice for fasting days.
SERVINGS
2-3 people
COURSE
- Breakfast
- Snack
PERFECT FOR
- Healthy Snack
PREFERENCE
- Vegetarian
SKILL LEVEL
Easy
INGREDIENTS
For the Green Macadamia Sauce:
- 1/2 cup Australian Macadamia Nuts (soaked for 2-3 hours)
- 1 cup fresh coriander leaves
- 1/2 cup fresh mint leaves
- 2-3 green chilies (adjust to taste)
- Juice of 1 lemon
- Rock salt to taste
- 1/2 tsp roasted cumin powder
- 2-3 tbsp water (adjust for consistency)
For the Sweet Potatoes:
- 2 medium-sized steamed sweet potatoes (peeled and cubed)
- 1/2 tsp red chili powder
- Salt to taste
- 1 tbsp oil for frying
For Garnishing:
- Pomegranate seeds
- 7-8 halved and fried Australian Macadamia Nuts
- Ginger juliennes
INSTRUCTIONS
- Make the Green Macadamia Sauce:
- In a blender, combine the soaked macadamia nuts, coriander leaves, mint leaves, green chilies, lemon juice, rock salt, and roasted cumin powder.
- Blend until smooth, adding water as needed to achieve a chutney-like consistency.
- Fry the Sweet Potatoes:
- Heat oil in a pan and fry the sweet potato cubes until golden brown and crispy.
- Remove excess oil with blotting paper and season with chaat masala, red chili powder, and salt while still hot. Toss to coat evenly.
- In the same oil, add half cut Australian Macadamia Nuts and fry until crisp.
- Assemble the Chaat:
- Spread a generous amount of the green nut sauce on a serving plate or glass.
- Top with crispy sweet potato cubes and fried Australian Macadamia Nuts.
- Garnish with pomegranate seeds, fresh coriander, and ginger juliennes.
- Serve at once and enjoy the burst of flavours!
NUTRITION
- Calories: 999 kcal
- Protein: 12.5 g
- Carbohydrates: 82.7 g
- Fat: 77.5 g
