I believe it is also known as Shakarkandi. I asked what it was - veg / non veg ? .. although the distinct aroma of the sigdi (coal stove) was tempting with the wares he sold, but I just wanted to know if it was vegetarian. He didnt know what they called Rathaloo in english. Finally, after what seemed ages, I agreed to have it (read gulp it), and it seemed like heaven. The roasted sweet potato (and that's what Rathaloo meant! silly me :-)) along with the fiery chutney and chat masala was exactly not 'supper' but I came to love another Delhi street food (along with Golgappas) and have today tried to re-create that magic in my kitchen :-) Although you can make this quick snack throughout the year, the fresh pink-skinned veggies are extra tasty during the winters. Like the Sweet potato croquetes, patties or even the baked Samosa, my family seems to prefer this veggie a lot. This goes to the following events:
Radhika's Winter Carnival, Sangee’s BakeFest-event by Vardhini & Priya's bookmarked recipes
Prep time : 10 mins. Cook time : 10 mins. Serves: 2
Adapted from here
- Sweet potato - 2 large
- Onions - minced - 1/2 cup (opt.)
- Green chutney - 2 TBSP
- Meetha / sweet chutney - 1 tsp
- Salt - to taste
- Green chillies - minced - 1/4 tsp.
- Chaat Masala - 1 tsp
- Red chilli powder - 1/2 tsp
- coriander leaves & lemon juice - for garnish
- Sev / ompudi - for garnish (opt.) : I didnt have any, so skipped it
1) Wash and slightly peel the sweet potatoes. Bake at 170 C for 10 -15 mins till done.
2) Cool and cube them (with the skin on)
3) In a large bowl, mix all the ingredients. Add the cubed veggies and toss once. Serve hot topped with lemon juice , coriander and sev ! Superb wintery bliss, and a no-oil snack at that :-) You couldnt beat that !