Purple Sweet Potato Chaat: Purple sweet potato, kale, shiso, onions, yogurt foam, tamarind chutney and mint chutney
A Brighter Shade of Chaat
Tamasha Modern Indian | Raleigh, N.C.
Bhavin Chhatwani
When Bhavin Chhatwani sought to create a healthier version of chaat for the menu at Tamasha Modern Indian, the executive chef tested more than 10 varieties of sweet potato before landing on the purple sweet potato, a staple ingredient found in many Blue Zones, areas of the world linked to greater health and life expectancy. With the addition of crispy kale, two chutneys and yogurt, the Purple Sweet Potato Chaat bursts with bold flavors and essential nutrients.
Chaat’s signature combination of sweet, sour and spicy flavors is evident in this dish. “The crispy, fried purple sweet potatoes are tossed with a blend of tangy tamarind chutney, cooling mint chutney, aromatic spices and fresh coriander leaves,” says Chhatwani. “The lightly spiced kale adds crunch and earthiness. It’s all topped with an airy mousse of sweet yogurt that perfectly balances the bold flavors.” Those familiar with chaat will discover an elevated version of the beloved snack, and it’s proven to be an exciting introduction for newbies. “It’s consistently one of our five top-selling dishes. Each bite leaves customers blown away by the unexpected combination of textures and tastes.”
About the Author
Patricia Fitzgerald serves different roles on the Flavor & The Menu team, including writing custom content, Kitchen Collaborative chef spotlights and digital editorial content, as well as acting as a contributing editor for the print magazine. As owner of PFitzCommunications, she specializes in various areas of foodservice and hospitality, while also maintaining clients in other industries and professions. She can be reached at pfitzcommunications@gmail.com.Read More Stories by Patricia Fitzgerald
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