When Shakarkandi, or sweet potatoes are available, they always find their way into this super-quick, super-easy, super-healthy, and nutritious snack.
Not only is it filling, but packed with fibre and vitamins. It is also a low GI (glycemic index) food making it suitable for diabetics.
I simply toss in some on top of the seperator-containers that I use to cook the rice and dal, in the pressure cooker. (Also works great with regular potatoes; just cut the very large ones into halves.)
Just slice them into a bowl, sprinkle the toppings of your choice, toss, and munch right away.
Traditionally served piping hot, but just as good, cold.
Toppings for sprinkling on (all optional) – (Me, I didn’t bother with the slicing part, either!)
Salt, Sendha Namak
Black salt, Kala Namak/Saanchal (if using both, a good ratio is 1/3 regular salt + 2/3 black salt)
Chaat Masala (I used the organic one by 24-Letter Mantra)
Bhuna Jeera (Roasted Cumin) Powder (how to make)
Finely chopped fresh Coriander (Hara Dhaniya)