Sweet Potato & Corn Chaat with Spice Mix

1.Prepare Sweet Potato Crisps: Heat vegetable oil in a deep frying pan over medium heat until hot (around 180°C or 350°F).

2.Fry the thinly sliced sweet potatoes in batches until they turn golden brown and crispy, about 3-4 minutes per batch. Use a slotted spoon to remove and drain on paper towels. Set aside to cool.

3.In a large mixing bowl, combine the sweet corn kernels, sprouted green gram, finely chopped carrot, and green beans.

4.Add the oats to the bowl. The oats add a subtle crunch and nutty flavor to the chaat.

5.In a small bowl, mix together chaat masala, roasted cumin powder, red chili powder, black salt, and regular salt to create the spice mix.

6.Sprinkle the spice mix over the vegetable and sprout mixture. Add fresh lemon juice and toss well to combine all ingredients evenly.

7.Just before serving, gently fold in the crispy sweet potato chips and chopped fresh coriander leaves to maintain their crunch and freshness.

8.Taste and adjust seasoning or lemon juice as desired. Serve immediately as a crunchy, tangy snack or light meal.